Baked Zucchini Involtini with Whipped Ricotta

By Sprig Originals ✓ · cooked up in Sprig

Thin planks of zucchini are salted, seared until pliable, then rolled around a lemony whipped ricotta filling and baked in a garlicky five-minute pomodoro under a blanket of melted mozzarella. It eats like lasagna's brighter, lighter cousin — all the bubbling cheese and basil, none of the pasta.

Ingredients

• 3 medium zucchini (about 2 lb total), straight and firm
• 1.5 tsp kosher salt, for drawing out moisture
• 2 tbsp extra-virgin olive oil

• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 1 28 oz can whole peeled San Marzano-style tomatoes, crushed by hand
• 1/2 tsp kosher salt
• 6 leaves fresh basil, torn

• 15 oz whole-milk ricotta
• 1 large egg
• 3/4 cup finely grated Parmesan
• 1 tsp lemon zest, finely grated
• 2 tbsp chopped fresh flat-leaf parsley
• 1/4 tsp freshly ground black pepper
• 1/4 tsp kosher salt

• 6 oz low-moisture mozzarella, shredded
• 2 tbsp grated Parmesan
• 8 leaves fresh basil, for serving
• 1 tbsp extra-virgin olive oil, for drizzling

Instructions

1. Trim the zucchini ends. Using a mandoline on the 1/8-inch setting or a sharp knife and a steady hand, slice each zucchini lengthwise into long planks about 1/8 inch thick. You want roughly 20 to 24 usable planks; save the thin curved outer slices for another use.
2. Lay the planks in a single layer on a wire rack or paper-towel-lined sheet pan and sprinkle both sides with the 1 1/2 teaspoons kosher salt. Let them sweat for 15 minutes, then blot dry firmly with paper towels. This is what keeps the finished dish from turning watery.
3. Meanwhile, make the sauce: heat 2 tablespoons olive oil in a saucepan over medium heat, add the sliced garlic and red pepper flakes, and cook 60 to 90 seconds until the garlic is fragrant and just barely golden — do not let it brown. Add the hand-crushed tomatoes and 1/2 teaspoon salt, bring to a simmer, and cook uncovered 12 to 15 minutes, stirring occasionally, until slightly thickened. Stir in the torn basil and remove from heat.
4. Heat a large nonstick or cast-iron skillet over medium-high heat and brush lightly with some of the 2 tablespoons olive oil. Working in batches, sear the zucchini planks 45 to 60 seconds per side, just until flexible and lightly spotted but still holding their shape. Transfer to a plate to cool. (Alternatively, roast them on sheet pans at 425°F for 8 minutes.)
5. Heat the oven to 400°F. In a bowl, whisk the ricotta, egg, 3/4 cup Parmesan, lemon zest, parsley, black pepper, and 1/4 teaspoon salt vigorously for about 30 seconds until smooth and fluffy.
6. Spread about 1 1/2 cups of the pomodoro over the bottom of a 9x13-inch or 2-quart baking dish.
7. Lay a zucchini plank on the work surface, spoon 1 rounded tablespoon of the ricotta mixture onto the wider end, and roll it up snugly. Set it seam-side down in the sauce. Repeat with the remaining planks, nestling the rolls together in tight rows.
8. Spoon the remaining sauce between and over the rolls, then scatter the mozzarella and 2 tablespoons Parmesan evenly across the top.
9. Bake at 400°F for 25 minutes, until the sauce bubbles at the edges. Move the dish to the upper rack and broil on high for 2 to 3 minutes, watching closely, until the cheese is blistered in spots.
10. Let the dish rest 10 minutes so the filling sets. Drizzle with olive oil, tear the remaining basil over the top, and serve with a spoon and a spatula to keep the rolls intact.

Chef's tips

Nutrition (per serving, estimated)

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