Zucchini Involtini with Almond Ricotta


Zucchini Involtini with Almond Ricotta

Zucchini involtini with almond ricotta is a rustic, gorgeous, and tasty main dish that’s naturally vegan and grain-free.

An up close, overhead shot of 3 rolls of zucchini Involtini on a little moat of marinara sauce, plated on a white speckled plate. A fork is to the side.A 3/4 angle shot of two basil plants in a pot, photographed outside. One is a bright green basil and the other is a deep burgundy variety of basil.An overhead shot of ingredients for a vegan almond ricotta on top of a worn wood cutting board.A side angle shot of ingredients for zucchini Involtini on top of a butcher block kitchen counter with white tile in the background.

Super rustic main dishes like zucchini involtini are what summer season cooking is everything about. I’ll clarify that this one is completely great to make on those summer season nights when the temperature levels aren’t still blazing hot. This dish has a little bit of oven time simply a little bit! All of the elements are prepared, so you’re simply warming all of it through.

We splash thin zucchini pieces in olive oil, salt, and pepper and after that we barbecue them to soften and char a little. Those completely prepared zucchini pieces form a good tight roll around some velvety almond-based ricotta with great deals of fresh basil included. All of the dreamy-cheesy packages are set into a huge swimming pool of marinara and warmed through in the oven. I serve my own with chili flakes, additional sliced basil, and almond “parm.” Oh, and a couple glasses of red wine:-RRB-

This is a naturally grain-free and vegan dish that’s quite basic to make. You might make the ricotta (minus the basil) approximately 5 days beforehand. Simply keep it in a sealed container in the refrigerator and stir in the sliced basil when you’re prepared to put together the zucchini involtini.

Hope that you’re having the very best summer season ever. I can’t think it’s currently August tomorrow! Got ta make these next couple of weeks count, everyone. Love to you all.

An overhead shot of very thin zucchini slices, seasoned with salt and pepper.An overhead shot of three grilled strips of zucchini with dollops of herbed almond ricotta on top, ready to be rolled up.An overhead shot of zucchini Involtini being rolled up, assembled and placed in a baking dish with marinara.An up close, overhead shot of zucchini Involtini with almond ricotta in a baking dish.The rolls of zucchini are topped with basil leaves.

Zucchini Involtini with Almond Ricotta

Zucchini involtini with almond ricotta is a rustic, gorgeous, and tasty main dish that’s naturally vegan and grain-free.

PREPARATION TIME 20 minutes COOK TIME 35 minutes OVERALL TIME 55 minutes

Course Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4 ( with sides)

Author: Laura Wright


  • Food Mill


Almond Ricotta

  • 1 cup sliced almonds, soaked for a minimum of 1 hour
  • 1/4 cup warm water, plus additional
  • 1/2 teaspoon lemon passion
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • 2 teaspoons light miso
  • 2 tablespoons dietary yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • sea salt, to taste
  • 1/4 cup fresh basil leaves, carefully sliced

Zucchini Involtini

  • 2 big zucchinis
  • olive oil (to coat/cook zucchini)
  • sea salt and ground black pepper, to taste
  • 1 1/2 cups ready marinara sauce, plus additional
  • chili flakes
  • sliced fresh basil
  • vegan “parm”, for serving


  • Make the almond ricotta. Initially, drain pipes the almonds. Then, in a food mill, integrate the drained pipes almonds, warm water, lemon passion, lemon juice, olive oil, miso, dietary yeast, garlic powder, onion powder, and salt. Run the motor up until you have a smooth, ricotta-like texture, scraping the sides down a couple times. Include more water if needed. Stir in the basil and reserved in the fridge.
  • Utilizing a mandolin slicer or an extremely sharp knife, slice the zucchini lengthwise so that you get good, even noodle-like pieces that are still tough sufficient to go on a grill. You’ll require 16-20 overall. Transfer pieces to a big bowl and toss with sufficient olive oil, salt, and pepper to coat.
  • Preheat a grill over medium-high. Lay the pieces of zucchini out over the grates and grill up until light char marks show up. Turn the zucchini over and cook up until the opposite is charred too. Get rid of the grilled zucchini from the grill and put on a plate.
  • Preheat the oven to 350 ° F. Pour the marinara sauce into an 8 to 9-inch round meal.
  • Establish an assembly line with the grilled zucchini, almond ricotta, an empty supper plate and the meal with the marinara.
  • Take one piece of grilled zucchini and lay it out on the supper plate. Location 1 even tablespoon of the ricotta at the larger base of the zucchini. Thoroughly roll it up, making sure that the ricotta does not eject the sides. Thoroughly put the rolled zucchini in the meal with the marinara. Repeat with the staying zucchini and almond ricotta.
  • Once the meal is complete and you have actually gone through all of your preparation, cover the top of the meal with foil. Bake the zucchini involtini up until warmed all the method through, about 25 minutes. Serve zucchini involtini with additional warmed marinara, chili flakes, sliced basil, and almond “parm.”


  • I grilled my zucchini pieces, however you might likewise simply provide a fast sear in an oiled frying pan over medium heat. You simply wish to soften them up a bit and get a little colour on the edges
  • The very best tool for slicing consistently thin zucchini is a Benriner mandolin. I have actually had mine permanently and it continues to be among my most utilized kitchen area tools. A sharp Y-peeler is likewise excellent!
  • I went the benefit path and utilized jarred marinara. Utilize any dish that you enjoy if you wish to do it yourself.
  • Sprinkles of almond-based “parm” are perfect here! I have actually a dish published here.

Program Conceal 23 remarks

  • Kristen

    Exists an alternative to the almonds? This looks so excellent, i need to make this nut complimentary. Thanks Reply

    • Laura

      The only suitable nut-free alternative I can think about is an equivalent quantity of drenched raw sunflower seeds. However even then, I believe they might be a touch more gritty than this almond variation. Absolutely soak them for longer (about 3 hours) if you choose to attempt it. There’s likewise a terrific dish for tofu-based ricotta on the Sugary food Simple Vegan website. You can discover it here.
      L Reply

    • CindyMac

      I utilize exact same quantity of raw cashew and works magnificently Reply

  • Sarah

    This looks remarkable, Laura! Quick concern if I do not have simple access to a grill, exists some other method I might prep the zucchini? Or possibly simply conserve this for a barbeque at a good friend’s home? Thank you! Reply

  • Sarah

    Ugh, I simply saw your instructions above re: preparation without a grill! Never ever mind! Really thrilled to offer this a shot! Reply

    • Laura

      Happy that you got it arranged!;-RRB-
      L Reply

  • kozy

    I’m going to the Leslieville FM tomorrow to get zuchs, making the ricotta as I type this (slicing entire, then soaking additional in warm water) … methinks rather of an oven, simply gon na stick it back on the barbeque, save money on warming your home and electrical energy ++ extra smokiness possibly … I’ll let you understand
    Love following you in IG!

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