Creamy Whipped Pesto Ricotta Zucchini Involtini
If you have been missing the comforting embrace of lasagna or manicotti on your keto journey, these Zucchini Involtini are about to become your new obsession. 'Involtini' simply refers to small bundles of food rolled up, and in this low-carb masterpiece, we swap starchy pasta sheets for tender, nutrient-dense ribbons of zucchini. The real star here is the filling: whole-milk ricotta whipped to an airy cloud, folded with punchy basil pesto and bright lemon zest. Not only is this dish a visual stunner, but it is also packed with healthy fats and electrolytes from the zucchini, making it perfectly keto-friendly. The key to success is sweating the zucchini slices beforehand to ensure your rolls remain firm and the sauce stays rich, not watery. This is gourmet keto comfort food at its finest—gluten-free, vegetarian, and deeply satisfying.
The Masterplan
Preheat your oven to 375°F (190°C). Prepare a 9x13 baking dish by spreading 1 cup of the marinara sauce on the bottom.
Slice the zucchini lengthwise into 1/4-inch thick strips using a mandoline slicer or a very steady hand with a knife. Discard the outer skin-only slices.
Lay the zucchini strips on paper towels and sprinkle generously with the salt. Let them sit for 15-20 minutes to draw out excess moisture. Pat them very dry with fresh paper towels. This step is crucial to prevent a watery dish.
While the zucchini sweats, prepare the filling. In a medium bowl, whisk the ricotta cheese vigorously until it becomes smooth and slightly fluffy.
Fold in the pesto, beaten egg, grated Parmesan, lemon zest, and black pepper into the whipped ricotta until well combined.
To assemble, take a dried zucchini strip and place a generous tablespoon of the ricotta mixture at one end. Gently roll the zucchini up to enclose the filling.
Place the roll seam-side down into the baking dish on top of the marinara. Repeat until all zucchini and filling are used, packing them snugly.
Top the rolls with the remaining 1/2 cup of marinara sauce and sprinkle the shredded mozzarella cheese over everything.
Bake for 25-30 minutes, or until the zucchini is tender and the cheese is golden and bubbly. Broil for the last 2 minutes if you want extra browning.
Let the dish rest for 5-10 minutes before serving to allow the filling to set. Garnish with fresh basil.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Preheat your oven to 375°F (190°C). Prepare a 9x13 baking dish by spreading 1 cup of the marinara sauce on the bottom.
Slice the zucchini lengthwise into 1/4-inch thick strips using a mandoline slicer or a very steady hand with a knife. Discard the outer skin-only slices.
Lay the zucchini strips on paper towels and sprinkle generously with the salt. Let them sit for 15-20 minutes to draw out excess moisture. Pat them very dry with fresh paper towels. This step is crucial to prevent a watery dish.
While the zucchini sweats, prepare the filling. In a medium bowl, whisk the ricotta cheese vigorously until it becomes smooth and slightly fluffy.
Fold in the pesto, beaten egg, grated Parmesan, lemon zest, and black pepper into the whipped ricotta until well combined.
To assemble, take a dried zucchini strip and place a generous tablespoon of the ricotta mixture at one end. Gently roll the zucchini up to enclose the filling.
Place the roll seam-side down into the baking dish on top of the marinara. Repeat until all zucchini and filling are used, packing them snugly.
Top the rolls with the remaining 1/2 cup of marinara sauce and sprinkle the shredded mozzarella cheese over everything.
Bake for 25-30 minutes, or until the zucchini is tender and the cheese is golden and bubbly. Broil for the last 2 minutes if you want extra browning.
Let the dish rest for 5-10 minutes before serving to allow the filling to set. Garnish with fresh basil.