Welcome to a culinary journey that celebrates fresh, wholesome ingredients and the simple elegance of Italian cooking. Today, we’re diving into a delightful recipe for Zucchini Involtini With Swiss Chard & Ricotta. Imagine tender slices of zucchini, perfectly pliable and lightly baked, wrapped around a luscious filling of creamy, lemon-infused ricotta cheese blended with nutrient-rich Swiss chard, all nestled on a bed of savory tomato sauce and baked until golden and bubbly. This dish is not just a meal; it’s an experience – a light yet satisfying “zucchini roll-up” that’s both vibrant in flavor and incredibly comforting.

The term “involtini” is Italian, gracefully translating to “small bundles” or “rolls.” Traditionally, involtini can feature a variety of outer layers, from thinly pounded meats like veal or chicken to vegetables such as eggplant or, in our case, zucchini. The beauty lies in the versatility of the filling, which is always designed to complement the outer layer, creating a harmonious bite. Our rendition perfectly exemplifies this, offering a vegetarian, naturally gluten-free, and low-carb option that doesn’t compromise on taste.

For those of you participating in our 30-day challenge, this recipe is a fantastic addition to your repertoire. It’s day eight, and we hope week one brought you much success in your healthy eating journey! We took a brief pause yesterday, as Sunday is often a cherished day of rest, perfect for enjoying quality time with family. But we’re back today with a recipe that’s not only compliant with many health-focused challenges but also incredibly flavorful, proving that healthy eating can be a true joy.

Essential Ingredients for Your Zucchini Involtini

Gathering your ingredients is the first step to creating this delightful dish. The beauty of Zucchini Involtini lies in its simplicity, requiring just a handful of fresh, high-quality components that come together to form a rich and satisfying flavor profile.

What you’ll need to get started:

• Two large zucchini
• Extra-virgin olive oil
• Salt & freshly ground black pepper
• Trimmed Swiss chard leaves
• Whole milk ricotta cheese
• Lemon (for zest)
• Fresh thyme
• Marinara sauce
• Freshly grated Parmigiano Reggiano

Each ingredient plays a crucial role. The zucchini provides a fresh, slightly sweet base. Extra-virgin olive oil is essential for both flavor and facilitating the baking process. Swiss chard adds an earthy depth and a boost of nutrients, while whole milk ricotta brings a creamy, luxurious texture. The lemon zest and fresh thyme are the stars of the filling, elevating the ricotta with bright, herbaceous notes. A good quality marinara sauce forms the comforting bed for the involtini, and a final sprinkle of Parmigiano Reggiano adds that irresistible salty, umami finish.

Preparing Your Zucchini: The Key to Perfect Involtini

The secret to perfect zucchini involtini lies in the preparation of the zucchini slices. The most challenging part is achieving consistent, thin slices, ideally about 1/4″ to 1/3″ thick. These slices need to be sturdy enough to hold the filling without breaking, yet thin enough to become pliable after a quick bake.

There are a couple of methods you can use to slice your zucchini:

• Vertical Slicing: Stand the zucchini upright on one end and carefully slice downward along its length, aiming for even thickness.
• Horizontal Slicing: Lay the zucchini flat on your cutting board. Carefully slice along its length, keeping your knife as parallel to the surface as possible. This method can sometimes be easier for maintaining consistent thickness.

If you have a mandoline slicer, this is the perfect opportunity to use it! A mandoline will give you perfectly uniform slices with minimal effort, making the entire process smoother and ensuring your involtini cook evenly.

Baking Zucchini for Perfect Pliability

Once your zucchini is sliced, the next step is a quick bake to make them flexible enough to roll without breaking. This is a crucial step for achieving the perfect involtini texture.

• Preparation: Lay the zucchini strips evenly on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
• Seasoning: Lightly brush each strip with extra-virgin olive oil and season generously with salt and freshly ground black pepper. This adds flavor from the very first step.
• Baking: Bake them in a preheated oven for approximately 10 to 15 minutes. The goal here isn’t to brown them, but rather to soften them just enough to become pliable. They should bend easily without snapping.
• Watch Carefully: Keep a close eye on them to avoid overcooking, which can make them too soft and watery. Browning will happen later in the process, adding a lovely finish.

Crafting the Flavorful Ricotta and Swiss Chard Filling

While your zucchini slices are softening in the oven, it’s the perfect time to prepare the star of our involtini – the creamy, herb-infused filling. This blend of ricotta and Swiss chard is not only delicious but also packed with nutrients.

While the zucchini slices are in the oven, prepare the filling:

• Chard Preparation: Begin by finely chopping the trimmed Swiss chard leaves. Removing the tougher stems ensures a tender filling.
• Sautéing Chard: In a large sauté pan, heat a tablespoon of olive oil over medium-high heat. Add the chopped chard and sauté just until it begins to wither and soften, typically about 2 minutes. Season lightly with salt and pepper during this step. This quick sauté enhances its flavor and reduces its volume.
• Cooling and Combining: Allow the sautéed chard to cool slightly. Once cooled, gently fold it into a medium bowl containing the whole milk ricotta cheese.
• Flavoring the Ricotta: This is where the magic happens! Stir in the bright zest from one fresh lemon and finely chopped fresh thyme leaves. These aromatics infuse the ricotta with a wonderfully fresh and herbaceous flavor that perfectly complements the zucchini and tomato sauce.
• Taste and Adjust: Always taste your filling before assembly! Adjust the seasoning with additional salt and pepper as needed. A well-seasoned filling is key to a truly memorable dish.

Using whole milk ricotta is recommended for its richer, creamier texture compared to part-skim varieties, ensuring a more decadent and satisfying filling. The fresh lemon zest cuts through the richness, providing a delightful brightness, while fresh thyme adds an aromatic earthiness that ties all the flavors together.

Assembling and Baking Your Zucchini Involtini

Now comes the exciting part: assembling your beautiful involtini and baking them to perfection. This step is surprisingly straightforward and incredibly satisfying.

• Prepare the Baking Dish: Begin by spooning your favorite marinara or tomato sauce into two 9-inch round baking dishes, or one larger 9×13-inch baking dish. Ensure the bottom of the dish is covered with a thin, even layer of sauce. This provides a flavorful bed for the involtini and prevents sticking.
• Fill and Roll: Take each pliable zucchini slice and spread a generous spoonful (about 2 teaspoons) of the delicious ricotta and Swiss chard filling evenly along one end. Carefully roll each slice into a tight coil, creating neat, individual bundles.
• Arrange in Dish: Place the rolled zucchini involtini seam-side down in the baking dish, directly on top of the marinara sauce. Arrange them snugly together, but don’t overcrowd the dish, allowing for even cooking.
• Final Touches: Drizzle the assembled involtini lightly with a little extra-virgin olive oil. This will help them achieve a beautiful golden brown finish. Season them lightly with a touch more salt and pepper to enhance all the flavors.
• Bake to Perfection: Transfer the dish to the preheated oven. Bake for approximately 25 minutes, or until the tomato sauce is gently bubbling, and the involtini are lightly golden on top. If, after 25 minutes, they haven’t achieved that desirable golden hue, you can briefly preheat your broiler and broil them for about 3 minutes. Watch them very closely during broiling to prevent burning!
• Serve: Once out of the oven, sprinkle generously with freshly grated Parmigiano Reggiano cheese for a final burst of authentic Italian flavor.

Are Zucchini Involtini with Swiss Chard & Ricotta Hard to Make?

Many people wonder if this elegant dish is difficult to prepare, and the answer is reassuringly no! While there’s a particular technique to master, Zucchini Involtini are quite straightforward and rewarding to make, especially once you get the hang of slicing the zucchini.

The main “trick” is indeed achieving the proper thickness for each zucchini slice. They need to be:

• Thick enough that the delicious ricotta and chard filling won’t break through as you gently roll them.
• Thin enough to become wonderfully pliable after a brief bake, making them easy to coil without resistance.

With a little practice, or by using a mandoline slicer, you’ll find this step becomes second nature. The short baking time for the zucchini beforehand is key to making them flexible, ensuring a smooth rolling process.

But trust us, they are truly worth the effort. The delicate flavor of zucchini, combined with the creamy, zesty ricotta and earthy Swiss chard, creates a symphony of tastes and textures. And the best part? These involtini are not only incredibly delicious but also naturally gluten-free and wonderfully low-carb, making them a fantastic choice for a healthy and satisfying meal.

Serving Suggestions and Perfect Pairings

These Zucchini Involtini are incredibly versatile and can be enjoyed in many ways, whether as a star vegetarian main dish or a delightful accompaniment.

They are the perfect side dish when served alongside grilled meat or chicken. The lightness of the zucchini and the richness of the ricotta complement a robust main course beautifully, adding a fresh, Mediterranean touch to your meal.

And they would never be turned down alongside some freshly prepared pasta. Imagine a simple aglio e olio or a light tomato pasta, with these involtini providing an exquisite vegetable-and-cheese counterpoint. They also pair wonderfully with a crisp green salad, dressed with a simple vinaigrette, for a complete and balanced meal.

For a truly satisfying vegetarian dinner, serve them simply with a sprinkle of extra fresh basil or parsley and a crusty piece of bread to mop up any remaining delicious sauce. Their vibrant flavors and elegant presentation make them suitable for both weeknight dinners and special occasions.

5 from 1 vote

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Zucchini Involtini with Swiss Chard & Ricotta

Adapted from Alexandra Stafford on Food52

Low-carb and delicious, by itself or served with grilled chicken or fish.

Servings
3
to 4 people

Author
Rosemary Stelmach

Ingredients

• 1 1/2
  pounds
  zucchini
  (about 2 large)
• 1
  tablespoon
  extra virgin olive oil
  (plus more for drizzling)
• kosher salt
• freshly ground pepper
• 10
  ounces
  swiss chard leaves, finely chopped
  (stems removed)
• 1 1/2
  cups
  whole milk ricotta
• zest from one lemon
• 1
  teaspoon
  fresh thyme leaves, finely chopped
• 1 1/2
  cups
  tomato or marinara sauce
• Parmigiano Reggiano, freshly grated
  (for serving)

Instructions

1. Preheat the oven to 425° F (220° C).

2. Line a sheet pan (or two, if needed) with parchment paper or silicone mats, or rub lightly with olive oil. Trim the stem end of each zucchini. For even slices, stand each zucchini vertically and make 1/4-inch to 1/3-inch thick cuts down its length. Alternatively, lay the zucchini flat on the cutting board and carefully slice along its length, keeping the knife parallel to the surface as you go. Aim for consistency to ensure even baking.

3. Arrange the zucchini slices in a single layer on the prepared sheet pan(s). Drizzle them lightly with extra virgin olive oil and season generously with kosher salt and freshly ground black pepper. Transfer the pan(s) to the preheated oven and roast for 10 to 15 minutes, or just until the zucchini becomes pliable enough to be easily rolled into a coil. The goal is to soften, not to brown extensively at this stage. Remove the pan(s) from the oven and set aside to cool slightly.

4. Meanwhile, prepare the filling. In a large sauté pan, heat one tablespoon of olive oil over high heat until it shimmers. Add the finely chopped Swiss chard leaves (with stems removed), season with a pinch of salt and pepper, and sauté. Stir and rearrange with tongs as necessary, cooking for about 2 minutes or until the chard has wilted and softened. Remove the pan from the heat and let the chard cool briefly.

5. To make the ricotta filling, combine the whole milk ricotta, the bright zest from one lemon, and one teaspoon of finely chopped fresh thyme leaves in a medium bowl. Add 1/4 teaspoon of salt. Once the sautéed chard has cooled, stir it thoroughly into the ricotta mixture. Taste the mixture and adjust the seasoning as needed with more salt or pepper; this ensures a flavorful filling for your involtini.

6. Spoon tomato or marinara sauce into two 9-inch round baking dishes or one 9×13-inch baking dish, covering the bottom with a thin, even layer. Take each cooled zucchini slice and place about two teaspoons of the prepared filling at one end. Spread the filling into a thin layer along the slice. Carefully roll each filled zucchini slice into a tight coil and place it seam-side down in the baking dish, on top of the tomato sauce. Once all involtini are arranged, drizzle them lightly with olive oil and season lightly with additional salt and pepper.

   Transfer the dish(es) to the oven and bake for approximately 25 minutes, or until the sauce is bubbling and slightly reduced, and the rolls are lightly golden on top. If the rolls haven’t achieved a golden hue after 25 minutes, you can optionally preheat the broiler. Broil the involtini for about 3 minutes, keeping a very close watch to prevent burning, as broilers can brown quickly. Remove the dish(es) from the oven and generously sprinkle with freshly grated Parmigiano Reggiano before serving.

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More Zucchini Goodness You’ll Love:

If you’ve fallen in love with these Zucchini Involtini, you’ll be thrilled to discover more delicious ways to enjoy this versatile summer squash. Zucchini is a fantastic ingredient for creating healthy, flavorful, and often low-carb dishes. Here are a few more recipes featuring zucchini that we highly recommend: