Whipped Pesto Ricotta Zucchini Involtini
If you have been missing the comforting embrace of a warm lasagna or stuffed manicotti on your keto journey, this recipe is your new best friend. These Whipped Pesto Ricotta Zucchini Involtini—fancy Italian for 'little bundles'—replace carb-heavy pasta sheets with tender ribbons of fresh zucchini. The secret to this dish lies in the filling: we whip whole-milk ricotta with vibrant basil pesto until it is impossibly light and airy, creating a luxurious texture that feels incredibly indulgent. Not only is this dish a visual stunner, perfect for dinner parties, but it is also a nutritional powerhouse. Zucchini provides essential potassium and Vitamin C, while the high-fat cheese blend keeps you satiated and in ketosis. By taking a few minutes to 'sweat' the zucchini slices with salt, we ensure the final result is rich and firm, never watery. It is the ultimate vegetarian keto comfort food that proves you do not need grains to enjoy a gourmet Italian feast.
The Masterplan
Preheat your oven to 400°F (200°C).
Using a mandoline or a vegetable peeler, slice the zucchini lengthwise into 1/8-inch thick strips. You should get about 18-24 strips.
Lay the zucchini strips on paper towels or a baking sheet. Sprinkle them evenly with the kosher salt and let them sit for 15 minutes. This draws out excess moisture so your involtini won't be watery.
While the zucchini sweats, prepare the filling. In a medium mixing bowl, combine the ricotta cheese, basil pesto, beaten egg, Parmesan cheese, lemon zest, garlic powder, and black pepper. Whisk vigorously for 1-2 minutes until the mixture is slightly aerated and fluffy.
Pat the zucchini slices very dry with fresh paper towels. This step is crucial for texture.
Pour half of the marinara sauce into the bottom of a 9x13 inch baking dish, spreading it out to coat the bottom.
To assemble, place about 1 tablespoon of the whipped ricotta mixture onto one end of a zucchini strip. Gently roll it up and place it seam-side down in the baking dish. Repeat with remaining zucchini and filling.
Top the rolls with the remaining marinara sauce and sprinkle the shredded mozzarella cheese generously over the top.
Bake for 20-25 minutes, or until the cheese is melted, golden brown, and bubbling.
Let the dish rest for 5 minutes before serving to allow the filling to set. Garnish with fresh basil leaves.
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 400°F (200°C).
Using a mandoline or a vegetable peeler, slice the zucchini lengthwise into 1/8-inch thick strips. You should get about 18-24 strips.
Lay the zucchini strips on paper towels or a baking sheet. Sprinkle them evenly with the kosher salt and let them sit for 15 minutes. This draws out excess moisture so your involtini won't be watery.
While the zucchini sweats, prepare the filling. In a medium mixing bowl, combine the ricotta cheese, basil pesto, beaten egg, Parmesan cheese, lemon zest, garlic powder, and black pepper. Whisk vigorously for 1-2 minutes until the mixture is slightly aerated and fluffy.
Pat the zucchini slices very dry with fresh paper towels. This step is crucial for texture.
Pour half of the marinara sauce into the bottom of a 9x13 inch baking dish, spreading it out to coat the bottom.
To assemble, place about 1 tablespoon of the whipped ricotta mixture onto one end of a zucchini strip. Gently roll it up and place it seam-side down in the baking dish. Repeat with remaining zucchini and filling.
Top the rolls with the remaining marinara sauce and sprinkle the shredded mozzarella cheese generously over the top.
Bake for 20-25 minutes, or until the cheese is melted, golden brown, and bubbling.
Let the dish rest for 5 minutes before serving to allow the filling to set. Garnish with fresh basil leaves.