Zucchini Involtini with Vegan Ricotta Filling

Zucchini involtini are a fantastic way to use up all that summer zucchini. With its crispy, herby crust and creamy, tangy filling, they're also a great way to turn vegetarians and zucchini haters into fans.

Zucchini involtini have been around for centuries, but their exact origins are unknown. Some say that they originated in Italy, while others believe that they were first created in Greece. Regardless of their origins, zucchini involtini are now a popular dish all over the world, and for good reason. They're easy to make, delicious, and a great way to use up seasonal produce.

Prep time: 20 | Cook time: 20 | Serves: 4

Ingredients

• Zucchini
• Vegan ricotta cheese
• Fresh herbs
• Garlic
• Lemon
• Olive oil
• Salt
• Pepper

Instructions

1. Using a sharp knife or a mandoline, thinly slice the zucchini lengthwise
2. In a bowl, combine vegan ricotta cheese, herbs, garlic, salt, and pepper, and mix to combine
3. Spread an even layer of ricotta filling over one side of the zucchini slice
4. Roll up the zucchini slices tightly
5. Warm olive oil in a skillet and add zucchini involtini, seam-side down. Cook the involtini for 2-3 minutes per side, or until golden brown
6. Squeeze lemon juice over the involtini before serving
7. Garnish with fresh herbs and serve

Why It Works

• Using a mandoline or sharp knife to thinly slice the zucchini ensures that the involtini will cook evenly.
• The combination of vegan ricotta cheese, herbs, garlic, salt, and pepper creates a flavorful and creamy filling that complements the zucchini.
• Rolling up the zucchini slices tightly keeps the filling secure and prevents it from spilling out during cooking.
• Cooking the involtini seam-side down helps to seal in the filling and prevent it from becoming soggy.
• Squeezing lemon juice over the involtini before serving adds a bright and refreshing flavor that balances out the richness of the filling.