Zucchini Involtini

Name: Zucchini Involtini
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 pounds zucchini, about 2 large or 2 to 4 medium; 2 tablespoon extra-virgin olive oil, plus more for drizzling; Kosher salt; Freshly cracked pepper; 10 ounces Swiss chard, optional, leaves removed and finely chopped, stems reserved for another use; 1.25 cups high-quality whole milk ricotta; Zest from one lemon; 1 teaspoon fresh thyme leaves, optional, finely chopped; 1 to 1.5 cups favorite fresh tomato sauce, such as this one or this one; Parmigiano Reggiano, for serving, optional

Instructions

Prep:20minCook:1h

I discovered eggplant involtini via Chad Robertson's Tartine Bread. I wrote about this adaptation for Food52 but have posted the recipe here, too, because I love it so much. Note: I like the addition of the chard but know that you can make these with a simple seasoned ricotta if that's more appealing: Just season the ricotta with salt, lemon zest, and thyme (if you have it) to taste. The dish can be assembled ahead and stashed in the fridge until you are ready to bake it.

Updated at: Thu, 21 Nov 2024 22:40:25 GMT