Cheesy Courgette Involtini: A Delicious and Easy Recipe

Cheesy courgette involtini – prepare to be amazed! Imagine tender ribbons of courgette, embracing a creamy, cheesy filling, baked to golden perfection. This isn't just a recipe; it's a culinary hug on a plate, and I'm so excited to share it with you.

Involtini, meaning "little bundles" in Italian, are a beloved staple in Italian cuisine. While variations abound across different regions, the core concept remains the same: wrapping delicious fillings in thin slices of meat, vegetables, or even fish. This particular cheesy courgette involtini recipe puts a vegetarian spin on the classic, celebrating the humble courgette in a truly spectacular way. Courgettes, also known as zucchini, are a summer squash that originated in the Americas but have been embraced wholeheartedly by Mediterranean cultures.

But what makes these involtini so irresistible? It's the perfect harmony of textures and flavors. The slightly sweet and delicate courgette provides a refreshing counterpoint to the rich, savory cheese filling. The baking process transforms the courgette into a melt-in-your-mouth delight, while the cheese becomes bubbly and golden brown. Plus, they are surprisingly easy to make, making them perfect for a weeknight dinner or an elegant appetizer for your next gathering. Trust me, once you try these, they'll become a regular feature on your menu!

Ingredients:

• 4 medium courgettes (zucchini), about 8 inches long
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and freshly ground black pepper to taste
• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1/4 cup chopped fresh basil
• 1 large egg, lightly beaten
• 8 ounces mozzarella cheese, shredded

Preparing the Courgette (Zucchini):

1. First, we need to prepare our courgettes. Wash them thoroughly and trim off the ends. Using a vegetable peeler or a mandoline (be careful!), slice the courgettes lengthwise into thin ribbons, about 1/8 inch thick. You should get about 4-5 ribbons from each courgette.
2. Salting the courgette ribbons is crucial! This helps to draw out excess moisture, preventing the involtini from becoming soggy. Lay the courgette ribbons on a large baking sheet lined with paper towels. Sprinkle them generously with salt. Let them sit for at least 30 minutes, or even up to an hour. You'll see moisture beads forming on the surface.
3. After the salting period, gently pat the courgette ribbons dry with more paper towels. This step is important to remove the excess salt and moisture.

Making the Tomato Sauce:

1. While the courgettes are salting, let's get started on the tomato sauce. Heat the olive oil in a medium saucepan over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Pour in the crushed tomatoes, oregano, and basil. Season with salt and pepper to taste.
5. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally. This allows the flavors to meld together beautifully. The longer it simmers, the richer the flavor will be.
6. Taste the sauce and adjust the seasoning as needed. You might want to add a pinch of sugar if the tomatoes are too acidic.

Preparing the Ricotta Filling:

1. In a medium bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan cheese, chopped fresh basil, and the lightly beaten egg.
2. Season the ricotta mixture with salt and pepper to taste. Don't be shy with the seasoning, as the ricotta can be quite bland on its own.
3. Mix all the ingredients together until well combined. The mixture should be smooth and creamy.

Assembling the Courgette Involtini:

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
3. Now, it's time to assemble the involtini! Take one courgette ribbon and lay it flat on a clean surface.
4. Spoon about 1-2 tablespoons of the ricotta filling onto one end of the courgette ribbon.
5. Top the ricotta filling with a small amount of shredded mozzarella cheese.
6. Carefully roll up the courgette ribbon, starting from the end with the filling, to create a small roll.
7. Place the rolled involtini seam-side down in the prepared baking dish.
8. Repeat steps 3-7 with the remaining courgette ribbons and filling, arranging the involtini snugly in the baking dish.

Baking the Involtini:

1. Once all the involtini are arranged in the baking dish, pour the tomato sauce evenly over them. Make sure all the involtini are covered in sauce.
2. Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese over the top of the sauce.
3. Cover the baking dish with aluminum foil.
4. Bake for 20 minutes, then remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The internal temperature should reach 165°F (74°C).
5. If the cheese is browning too quickly, you can loosely tent the baking dish with foil for the last few minutes of baking.
6. Remove the baking dish from the oven and let the involtini rest for about 5-10 minutes before serving. This allows the cheese to set slightly and prevents them from falling apart when you serve them.

Serving Suggestions:

1. Garnish the cheesy courgette involtini with fresh basil leaves before serving.
2. Serve them as a main course with a side salad or crusty bread for dipping in the sauce.
3. They also make a great appetizer or side dish.
4. For a heartier meal, serve them over pasta or rice.
5. Leftovers can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.

Tips and Variations:

• Don't skip the salting step! It's essential for preventing soggy involtini.
• If you don't have fresh basil, you can use dried basil, but fresh basil adds a much brighter flavor.
• You can substitute other cheeses for the mozzarella and Parmesan, such as provolone, fontina, or Asiago.
• For a spicier dish, add a pinch of red pepper flakes to the tomato sauce or ricotta filling.
• You can also add other vegetables to the ricotta filling, such as spinach, mushrooms, or sun-dried tomatoes.
• If you're short on time, you can use store-bought tomato sauce.
• For a vegetarian option, make sure to use vegetarian Parmesan cheese.
• To make this dish gluten-free, simply ensure that all of your ingredients are gluten-free.
• If you want to make this dish ahead of time, you can assemble the involtini and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• Consider adding a layer of béchamel sauce under the tomato sauce for an even richer and creamier dish.
• For a more intense courgette flavor, lightly grill the courgette ribbons before assembling the involtini. This will also help to remove even more moisture.
• If you find that your courgette ribbons are tearing easily, try using a slightly thicker slice.
• Experiment with different herbs and spices in the ricotta filling. A little nutmeg or thyme can add a lovely depth of flavor.
• Don't overcrowd the baking dish. If necessary, use two baking dishes to ensure that the involtini cook evenly.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 350-400 per serving
• Fat: 25-30 grams
• Protein: 20-25 grams
• Carbohydrates: 15-20 grams

Enjoy your delicious Cheesy Courgette Involtini!

Conclusion:

This cheesy courgette involtini recipe is more than just a dish; it's an experience. From the satisfying sizzle as the courgette softens in the pan to the explosion of flavors when you take that first bite, it’s a culinary journey you won't want to miss. The combination of the tender courgette, the creamy ricotta filling, and the tangy tomato sauce creates a symphony of textures and tastes that will tantalize your taste buds. It's quick enough for a weeknight meal but elegant enough to serve to guests. Trust me, once you try it, it'll become a regular in your rotation. Why is this a must-try? Because it's incredibly versatile, satisfyingly delicious, and surprisingly easy to make. It's a fantastic way to sneak in some extra vegetables, even for the pickiest eaters. The ricotta filling is light yet flavorful, and the melted cheese on top adds that perfect touch of indulgence. Plus, it's naturally gluten-free, making it a great option for those with dietary restrictions. But beyond all the practical reasons, it's simply a joy to eat. The vibrant colors and the comforting aroma will brighten up any meal. Looking for serving suggestions? These cheesy courgette involtini are fantastic on their own as a light lunch or appetizer. For a more substantial meal, serve them alongside a simple green salad or some crusty bread to soak up all that delicious tomato sauce. They also pair beautifully with grilled chicken or fish. And if you're feeling adventurous, there are plenty of variations you can try! * Spice it up: Add a pinch of red pepper flakes to the ricotta filling for a little kick. * Go vegetarian: Incorporate other vegetables into the filling, such as spinach, mushrooms, or roasted red peppers. * Add some protein: Mix in some cooked sausage or ground beef to the ricotta filling for a heartier meal. * Change the cheese: Experiment with different cheeses in the filling, such as mozzarella, parmesan, or goat cheese. * Herb it up: Fresh herbs like basil, oregano, or thyme can elevate the flavor profile. Don't be afraid to get creative and make this recipe your own! The possibilities are endless. I truly believe that this cheesy courgette involtini recipe will become a new favorite in your household. It's a dish that's both comforting and sophisticated, simple yet impressive. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I'm so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. Let me know what variations you tried, what you served it with, and most importantly, what you thought! I can't wait to hear all about your cheesy courgette involtini adventures. Happy cooking!

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Cheesy Courgette Involtini: A Delicious and Easy Recipe

Easy and delicious Cheesy Courgette (Zucchini) Involtini filled with creamy ricotta, topped with tomato sauce and melted mozzarella. Perfect as a vegetarian main course or appetizer!

Prep Time45 minutes

Cook Time50 minutes

Total Time95 minutes

Category: Dinner

Yield: 6-8 servings

Save This Recipe

Ingredients

• 4 medium courgettes (zucchini), about 8 inches long
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and freshly ground black pepper to taste
• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1/4 cup chopped fresh basil
• 1 large egg, lightly beaten
• 8 ounces mozzarella cheese, shredded

Instructions

1. Prepare the Courgette (Zucchini): Wash courgettes and trim ends. Slice lengthwise into thin ribbons (1/8 inch thick) using a vegetable peeler or mandoline.
2. Salt the Courgette: Lay courgette ribbons on a baking sheet lined with paper towels. Sprinkle generously with salt. Let sit for 30 minutes to 1 hour to draw out moisture.
3. Dry the Courgette: Pat the courgette ribbons dry with paper towels to remove excess salt and moisture.
4. Make the Tomato Sauce:** Heat olive oil in a medium saucepan over medium heat. Add onion and cook until softened (5-7 minutes). Add garlic and cook for 1 minute until fragrant.
5. Simmer the Sauce:** Pour in crushed tomatoes, oregano, and basil. Season with salt and pepper. Bring to a simmer, then reduce heat to low and simmer for 15-30 minutes, stirring occasionally. Taste and adjust seasoning.
6. Prepare the Ricotta Filling:** In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, fresh basil, and beaten egg. Season with salt and pepper. Mix until well combined.
7. Assemble the Involtini:** Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
8. Fill and Roll:** Lay one courgette ribbon flat. Spoon 1-2 tablespoons of ricotta filling onto one end. Top with a small amount of shredded mozzarella cheese. Carefully roll up the courgette ribbon.
9. Arrange in Dish:** Place the rolled involtini seam-side down in the prepared baking dish. Repeat with remaining courgette ribbons and filling, arranging snugly.
10. Add Sauce and Cheese:** Pour tomato sauce evenly over the involtini. Sprinkle with remaining shredded mozzarella and grated Parmesan cheese.
11. Bake:** Cover the baking dish with aluminum foil. Bake for 20 minutes, then remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown and the internal temperature reaches 165°F (74°C).
12. Rest and Serve:** Let the involtini rest for 5-10 minutes before serving. Garnish with fresh basil leaves. Serve as a main course, appetizer, or side dish.

Notes

• Salting the courgette is crucial to prevent soggy involtini.
• Adjust seasoning to your preference.
• Use vegetarian Parmesan cheese for a vegetarian option.
• Can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking.
• Don't overcrowd the baking dish.