Zucchini Involtini
Featuring a ground beef filling rolled in thin strips of zucchini, Zucchini Involtini is an elegant yet simple Italian dish. Enjoy as an entree or appetizer.
Servings: 4 servings
Calories: 110kcal
Ingredients
- 3 large zucchini
- 3 tbsp olive oil; divided
- 1 medium onion diced
- 2 cloves garlic; minced
- 2 cups fresh spinach; roughly chopped
- ½ lb lean ground beef
- ½ tsp salt
- ¼ tsp pepper
- 1 ½ cup of pasta sauce
- 12 slices of mozzarella cheese; cut in half
- 1 cup shredded mozzarella
- 1 ½ tbsp grated parmesan cheese
- 2 tbsp fresh basil; cut chiffonade style
Instructions
- Wash the zucchini and trim the ends. Use a mandolin to cut the zucchini lengthwise into 1/8" slices. Set aside.
- Preheat the oven to 400°F.
- Add two tablespoons of the olive oil to a large pan over medium heat. Cook the onions for about a minute, then add the garlic and simmer for an additional minute. Toss in the spinach and saute until just wilted, which will happen quickly.
- Add the ground beef to the pan and use a wooden spoon to break up the beef into small pieces. Once cooked and no longer pink, remove the beef from the heat and drain any excess fat.
- Add a cup of the pasta sauce to the bottom of a baking dish with high sides. Any 8x8 pan, either round or square, will do.
- Layer two pieces of the thinly sliced zucchini on a flat surface, so that they are overlapping. Add two slices of the halves mozzarella cheese on top of the zucchini lengthwise. Spoon about two tablespoons of the seasoned beef mixture over the top of the cheese.
- Carefully roll the zucchini and secure it with a toothpick to stand up in the sauce. You can also lay the zucchini rolls with the seam side down in the pan. Just note that you may need a larger dish if that's what you opt for.
- If using the standing up method, top the Zucchini Involtini with the remaining beef.
- Drizzle the remaining pasta sauce over the top. Sprinkle with the shredded mozzarella and parmesan cheese. Bake for 20 minutes.
- Remove the involtini from the oven and drizzle with the remaining olive oil. Sprinkle with basil before serving.
Notes
Storage and Freezing:
Store Zucchini Involtini in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven though the microwave works too in a pinch.
You can also freeze this dish. Allow to cool completely, transfer to a freezer-safe container, and freeze for up to a month. Bake in the oven from frozen or thaw in the fridge then reheat. Note that the zucchini may release some water as it thaws.
Substitution:
Frozen spinach can be used in lieu of fresh but be sure to thaw completely and use paper towels to squeeze out excess water.
Ground turkey can be used instead of ground beef.
Nutrition
Serving: 1piece | Calories: 110kcal | Carbohydrates: 5g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 279mg | Potassium: 251mg | Fiber: 1g | Sugar: 3g