Zucchini Involtini With Almond Ricotta

Zucchini Involtini with Almond Ricotta is a delightful vegan main course that combines thinly sliced, grilled zucchini rolled around a creamy almond-based ricotta, all nestled in a bed of rich marinara sauce. This dish is a harmonious blend of textures and flavors, offering a satisfying and wholesome meal that’s both elegant and comforting.

Why You’ll Love This Recipe

• Plant-Based Delight: A perfect choice for those following a vegan or dairy-free diet without compromising on taste.
• Flavorful and Nutritious: The almond ricotta provides a creamy texture and nutty flavor, complemented by the freshness of basil and the zestiness of lemon.
• Versatile: Suitable as a main course or a side dish, and can be paired with various accompaniments.
• Make-Ahead Friendly: Components can be prepared in advance, making assembly quick and convenient.
• Impressive Presentation: The rolled zucchini offers an elegant appearance, ideal for entertaining guests.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Almond Ricotta

• 1 cup sliced almonds, soaked for at least 1 hour
• ¼ cup hot water, plus extra if necessary
• ½ teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 teaspoons olive oil
• 2 teaspoons light miso
• 2 tablespoons nutritional yeast
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Sea salt, to taste
• ¼ cup fresh basil leaves, finely sliced

Zucchini Involtini

• 2 large zucchinis
• Olive oil, for coating and cooking zucchini
• Sea salt and ground black pepper, to taste
• 1½ cups prepared marinara sauce, plus extra if desired
• Chili flakes, for garnish
• Chopped fresh basil, for garnish
• Vegan parmesan, for serving

Directions

1. Prepare the Almond Ricotta: Drain the soaked almonds. In a food processor, combine almonds, hot water, lemon zest, lemon juice, olive oil, miso, nutritional yeast, garlic powder, onion powder, and sea salt. Blend until smooth, adding more water if needed to achieve a ricotta-like consistency. Stir in the finely sliced basil. Refrigerate until ready to use.
2. Prepare the Zucchini: Using a mandolin slicer or a sharp knife, slice the zucchinis lengthwise into thin strips (you’ll need 16–20 slices). Toss the slices with olive oil, sea salt, and ground black pepper to coat.
3. Grill the Zucchini: Preheat a grill or grill pan over medium-high heat. Grill the zucchini slices until light char marks appear, about 2 minutes per side. Remove and set aside.
4. Assemble the Involtini: Preheat the oven to 350°F (175°C). Spread the marinara sauce evenly in an 8 to 9-inch round baking dish. Place a tablespoon of almond ricotta at one end of a zucchini slice and roll it up carefully. Place the roll seam-side down in the baking dish. Repeat with remaining zucchini slices and ricotta.
5. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, until the sauce is bubbling and the tops are slightly golden.
6. Serve: Garnish with chili flakes, chopped fresh basil, and vegan parmesan. Serve warm.

Servings and Timing

• Servings: 4 (as a main course with sides)
• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes

Variations

• Alternative Fillings: Substitute almonds with cashews or tofu for the ricotta.
• Different Sauces: Use a spicy arrabbiata or a creamy vegan Alfredo sauce instead of marinara.
• Add Vegetables: Incorporate sautéed mushrooms or spinach into the ricotta mixture for added flavor and nutrition.
• Herb Variations: Experiment with different herbs like oregano or thyme in the ricotta for varied flavor profiles.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes, or until heated through. Alternatively, microwave individual portions for 2–3 minutes.

FAQs

What is almond ricotta?

Almond ricotta is a dairy-free alternative to traditional ricotta cheese, made by blending soaked almonds with water and seasonings to achieve a creamy, ricotta-like texture.

Can I use a different nut for the ricotta?

Yes, cashews are a popular alternative due to their creamy texture when blended. Ensure they are soaked adequately before blending.

Do I need a mandolin to slice the zucchini?

While a mandolin ensures uniform thin slices, a sharp knife can also be used with careful slicing.

Can I prepare the almond ricotta in advance?

Absolutely. The almond ricotta can be made up to 5 days in advance and stored in the refrigerator.

Is this dish freezer-friendly?

It’s best enjoyed fresh, but you can freeze the assembled, unbaked involtini. Thaw in the refrigerator overnight before baking.

Can I grill the zucchini slices ahead of time?

Yes, grilled zucchini slices can be prepared a day in advance and stored in the refrigerator.

What can I serve with zucchini involtini?

It pairs well with a fresh green salad, crusty bread, or roasted vegetables.

Can I make this recipe oil-free?

Yes, you can omit the olive oil, but note that the texture and flavor may vary slightly.

How do I prevent the zucchini from being too watery?

Grilling the zucchini helps reduce moisture. Additionally, lightly salting the slices and letting them sit for 10 minutes before grilling can draw out excess water.

Can I use store-bought marinara sauce?

Yes, store-bought marinara sauce works well. Choose a high-quality brand for the best flavor.

Conclusion

Zucchini Involtini with Almond Ricotta offers a delightful combination of flavors and textures, making it a standout dish for both everyday meals and special occasions. Its plant-based ingredients cater to various dietary preferences, ensuring that everyone at the table can enjoy this wholesome and satisfying meal.

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