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This Italian inspired recipe makes a tasty gluten free vegetarian dish by wrapping zucchini around a ricotta and cheese filling, nestled into a tomato sauce then finished off in the oven.
For ease of use this recipe uses a purchase prepared pasta sauce.
This recipe was created by Fiona Robertson, Cooking Technology Expert, Auckland

To prepare the filling, combine ricotta, feta, pesto, half of the parmesan, seasonings, zest and juice and chopped cooked spinach. Set aside while preparing the zucchini. 

 Preheat oven to 180 C fan assisted grill
Slice zucchini as thin as possible lengthwise. A mandolin makes slicing a lot easier.
Heat olive oil in a frying pan on medium heat.
Place each zucchini slice quickly in and out of the pan. The aim is to soften the zucchini, not cook all the way through. Once softened, they will be easier to roll.
Place a heaped spoonful of prepared filling at the end of each zucchini slice and roll up to secure the filling.
Repeat with remaining zucchini and filling.
Into an oven proof dish – (I used the same oven proof frying pan that was used to soften the zucchini) pour in pasta sauce so base is evenly covered.
Place all the filled and rolled zucchini on top of the sauce.
Sprinkle with remaining parmesan cheese.
Place into a preheated oven  on shelf level 4 (near the top of the oven) 
Cook until golden brown approx. 15 minutes.  

This dish can be prepared 2 days before hand and then finished off in the oven when required. 

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Ingredients

 1 T olive oil
 2 to 3 zucchini – similar size and straight shape will be easier to slice
 Filling
250 gm ricotta
1 lemon, zest and juice
1/2 C parmesan, grated
100 gm feta, crumbled
120 gm bag baby spinach, wilted, chopped
2 T basil pesto
salt and pepper
1 1/2 C favourite tomato pasta sauce 

Zucchini Involtini

This Italian inspired recipe makes a tasty gluten free vegetarian dish by wrapping zucchini around a ricotta and cheese filling, nestled into a tomato sauce then finished off in the oven.
For ease of use this recipe uses a purchase prepared pasta sauce.
This recipe was created by Fiona Robertson, Cooking Technology Expert, Auckland

To prepare the filling, combine ricotta, feta, pesto, half of the parmesan, seasonings, zest and juice and chopped cooked spinach. Set aside while preparing the zucchini. 

 Preheat oven to 180 C fan assisted grill
Slice zucchini as thin as possible lengthwise. A mandolin makes slicing a lot easier.
Heat olive oil in a frying pan on medium heat.
Place each zucchini slice quickly in and out of the pan. The aim is to soften the zucchini, not cook all the way through. Once softened, they will be easier to roll.
Place a heaped spoonful of prepared filling at the end of each zucchini slice and roll up to secure the filling.
Repeat with remaining zucchini and filling.
Into an oven proof dish – (I used the same oven proof frying pan that was used to soften the zucchini) pour in pasta sauce so base is evenly covered.
Place all the filled and rolled zucchini on top of the sauce.
Sprinkle with remaining parmesan cheese.
Place into a preheated oven  on shelf level 4 (near the top of the oven) 
Cook until golden brown approx. 15 minutes.  

This dish can be prepared 2 days before hand and then finished off in the oven when required. 

Our Products

Ingredients

 1 T olive oil
 2 to 3 zucchini – similar size and straight shape will be easier to slice
 Filling
250 gm ricotta
1 lemon, zest and juice
1/2 C parmesan, grated
100 gm feta, crumbled
120 gm bag baby spinach, wilted, chopped
2 T basil pesto
salt and pepper
1 1/2 C favourite tomato pasta sauce