Summer Zucchini Involtini with Ricotta & Corn
When late-summer produce hits its peak, this zucchini involtini dish is what we crave! Thick zucchini ribbons are lightly roasted until pliable, rolled around a bright lemon-ricotta filling laced with charred sweet corn, and nestled into a concentrated fresh tomato-basil sauce.As it bakes, the cherry tomatoes collapse, the cheese warms and sets, and the corn adds a sweet pop to every bite. Enjoy these tender rolls on their own for a light dinner or double up the fresh tomato sauce and serve them over a twirl of warm linguine for a restaurant-worthy primo course.Serves 4 as main portions or 6-8 primo/side portions.
Equipment
- 1 Hestan Provisions Medium Au Gratin (12.5 × 9-inch oval)
- 1 Mandoline slicer
- 1 Box grater
Ingredients
➡️Note About Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Zucchini
- 2 large thick zucchini approximately 2 lb (900 g) total (see note on buying 3)
- ½ teaspoon Windsor Kosher salt
- 1 tablespoon extra-virgin olive oil
Fresh Tomato-Basil Sauce
- 1½ lb ripe Roma or plum tomatoes 750 g
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves finely chopped
- ¼ teaspoon Windsor Kosher salt plus more to taste
- ⅛ teaspoon red pepper flakes optional
- Freshly ground black pepper
- 5 to 6 large fresh basil leaves torn
Ricotta and Grilled Corn Filling
- 1 large ears of fresh sweet corn approximately ¾ cup (110 g) kernels once grilled
- 1 cup whole-milk ricotta, well drained 250 g
- ⅓ cup finely grated Parmesan cheese 30 g
- 1 large egg yolk
- 3 tablespoons finely chopped fresh basil
- ½ teaspoon finely grated lemon zest
- 1 small garlic clove finely grated
- ¼ teaspoon Windsor Kosher salt
- Freshly ground black pepper
Assembly and Finishing
- ½ cup cherry tomatoes or Sungold tomatoes, halved 80 g
- 3 tablespoons finely grated Parmesan cheese
- Extra-virgin olive oil for drizzling
- Fresh basil leaves for garnish
- Red pepper flakes optional
Instructions
Prepare the Zucchini
- Preheat your oven to 425°F (220°C) on the Roast (or Bake) setting, with racks set in the upper and lower thirds. Lightly oil two large sheet pans.
- Trim the ends off the zucchini. Using a mandoline, slice the zucchini lengthwise into ribbons approximately ⅛ inch (3 mm) thick.
- Select the 16 broadest, most uniform centre slices (aim for 2½ to 3 inches wide). Reserve narrower edge pieces for another use.
- Arrange the ribbons between layers of paper towels. Season both sides with the ½ teaspoon salt. Let stand for 15 minutes to draw out excess moisture.
- Blot both sides thoroughly. Brush or mist the ribbons lightly with 1 tablespoon olive oil, then arrange in single layers on the prepared sheet pans.
- Roast for 5 to 7 minutes, rotating the pans halfway through. The ribbons should be flexible enough to roll without cracking, but still bright green and slightly undercooked. Do not let them brown heavily.
- Transfer the ribbons to fresh paper towels to cool and blot away any remaining surface moisture.
Make the Fresh Tomato Sauce
- Cut the Roma tomatoes in half. Working over a bowl, grate the cut sides against the large holes of a box grater until only the skins remain in your hand. Discard the skins. You should have approximately 2 cups (600 g) of fresh tomato pulp.
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped garlic and cook for 30 seconds until fragrant, taking care not to brown it.
- Add the grated tomato pulp, ¼ teaspoon salt, red pepper flakes (if using), and black pepper. Bring to a lively simmer.
- Cook uncovered for 18 to 25 minutes, stirring frequently as it thickens. Stir in the torn basil during the final minute. The sauce is ready when it is concentrated and spoonable; dragging a spoon across the bottom of the pan should briefly leave a clean path. Taste and adjust salt if needed. Set aside.
Key Technique: Grating raw tomatoes against a box grater separates the sweet pulp from the tough skins instantly, creating a quick, concentrated sauce base.
Grill the Corn
- Preheat an outdoor grill or indoor grill pan to medium-high heat.
- Lightly brush the ear of corn with olive oil. Grill for 8 to 12 minutes, turning occasionally, until the kernels are tender and marked with charred spots.
- Once cool enough to handle, cut the kernels from the cob (yields roughly ¾ cup).
- Divide the corn in half: set half aside for the ricotta filling, and reserve the most attractively charred half for topping.
Mix the Filling
- In a medium bowl, combine the drained ricotta, ⅓ cup Parmesan, egg yolk, chopped basil, lemon zest, grated garlic, half of the grilled corn, ¼ teaspoon salt, and black pepper.
- Stir just until evenly mixed. The filling should be creamy yet firm. If it seems loose, refrigerate for 10 to 15 minutes before rolling.
Assemble the Involtini
- Reduce the oven temperature to 400°F (205°C) on conventional Bake. Position a rack in the centre of the oven.
- Spread roughly three-quarters of the tomato sauce over the bottom of your Hestan Au Gratin dish in an even layer.
- Lay a zucchini ribbon flat on a clean surface. Place a slightly heaping tablespoon of filling near one short end, leaving a ½-inch border.
- Roll the zucchini gently but snugly around the filling. Place the roll seam-side down into the tomato sauce.
- Repeat with the remaining ribbons and filling to make 16 involtini. Arrange them in curved rows following the oval shape of the dish, leaving small spaces between each roll.
Add Tomatoes and Bake
- Nestle the halved Sungold (or cherry) tomatoes, cut-side up, into the spaces between the rolls.
- Scatter the remaining charred corn around and over the involtini.
- Spoon the remaining tomato sauce selectively into open spaces, leaving the tops of the zucchini visible.
- Sprinkle the remaining 3 tablespoons Parmesan over the filling and exposed sauce. Finish with a light drizzle of olive oil.
- Bake uncovered at 400°F (205°C) for 22 to 28 minutes, until the sauce is bubbling around the edges, the ricotta filling is hot and set, and the cherry tomatoes have collapsed.
- Rest for 10 minutes before serving to let the ricotta settle. Garnish with fresh basil leaves, extra-virgin olive oil, and red pepper flakes before serving.
Optional Primo Course: Serving with Fresh Linguine
- To serve this as a pasta course for 6 to 8 people, double the tomato sauce recipe (prepare two complete batches).
- Cook 12 oz (350 g) fresh store-bought linguine in salted boiling water. Reserve 1 cup of pasta water before draining.
- Toss the hot linguine with the second batch of tomato sauce over low heat, adding pasta water a splash at a time until glossy and coated.
- Divide pasta into shallow bowls and top each portion with 2 to 3 baked involtini, spooning over the burst tomatoes and charred corn from the dish.
💬Tried this Recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Notes
Tips, Substitutions & Serving Suggestions
- Selecting Zucchini: Buy three large zucchini even though you only need 16 ribbons. Usable width varies, and having a backup ensures you get 16 wide, perfect centre slices.
- Pro Tip for Watery Zucchini: Salting, blotting, and brief pre-roasting remove excess water so your finished dish stays thick and scoopable, never soggy.
- Draining the Ricotta: If your ricotta seems wet, set it in a fine-mesh strainer for 20 minutes before mixing. A dry filling holds its shape beautifully inside the rolls.
- Corn Options: While fresh grilled sweet corn yields the best flavour and charred colour, cooked frozen sweet corn or pan-seared corn works when fresh ears aren’t available.
- Internal Recipe Pairing: Serve this alongside our Lemony Chicken Piccata with Orzo and Spinach, Tomato-Braised Chicken Parmesan Thighs, or with fresh linguine and a side of warm, crusty bread to scoop up the extra tomato sauce.
Make-Ahead Notes
- Zucchini Ribbons: Salt, blot, and roast the ribbons for only 5 minutes. Cool completely, then layer between paper towels in an airtight container and refrigerate overnight. Blot again before filling.
- Tomato Sauce: Prepare and reduce completely. Store in an airtight container in the fridge for up to 24 hours. Reheat slightly before assembling.
- Assembly: Always assemble and roll the involtini on the day of baking to keep the base sauce from becoming watery.
Tried this recipe?Let us know how it was!