🥒🧀 Ricotta-Stuffed Zucchini Involtini – Creamy, Cheesy & Pure Italian Comfort! 😋🇮🇹✨
Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment “FEAST” and I’ll send you the link to your DMs 📥
-
These zucchini involtini are a lighter, low-carb twist on classic Italian comfort food. Thin baked zucchini slices are rolled with a rich ricotta–parmesan–basil filling, nestled into warm tomato sauce, and topped with melty mozzarella. The result? A dreamy, creamy, keto-friendly dish that tastes like pure indulgence. 💛🔥
💡 Why this one’s an Italian keto favorite:
✅ Ricotta + basil filling = silky, fresh, irresistible
✅ No pasta needed — zucchini does all the work
✅ Bubbly, cheesy, and perfect for weeknight comfort
Macros (per serving, est.):
Calories: 220 | Fat: 15g | Protein: 14g | Net Carbs: 5g
Ingredients
Zucchini:
4 zucchinis
1 tbsp olive oil (15 ml)
Pinch of salt & pepper
Ricotta Filling:
1 cup ricotta cheese (250 g)
¼ cup grated Parmesan cheese (25 g)
¼ cup chopped fresh basil leaves (about 10 g)
1 garlic clove, minced
Salt & pepper, to taste
1 egg
Other Ingredients:
1 jar (about 2 cups / 475 ml) of your favorite tomato sauce
1 cup shredded mozzarella cheese (100 g)
Fresh basil, for garnish
Instructions
Slice the zucchinis lengthwise into ¼-inch (0.6 cm) strips.
Toss with olive oil, salt, and pepper.
Bake at 400°F (200°C) for 10 minutes.
In a bowl, mix together the ricotta, Parmesan, basil, garlic, salt, pepper, and egg until fully combined.
Spread a spoonful of filling onto each zucchini slice, then roll it up.
Cover the bottom of an oven-safe baking dish with tomato sauce.
Place the zucchini rolls in the dish, top with a little more sauce, then sprinkle with mozzarella.
Bake at 400°F (200°C) for 8–10 minutes, or until heated through and the cheese is melted.
Garnish with fresh basil. Enjoy!