Make Ahead
Zucchini Involtini with Swiss Chard & Ricotta
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20 Reviews
Daniela R.
December 5, 2017
I made it with polenta instead of ricotta to make it vegan and it was delicious!
Lisa D.
September 17, 2017
fantastic recipe. We had extra filling and filled a red bell pepper and roasted along with the zucchini rolls. Very yum!
Brigb
August 22, 2017
This recipe was by far the best dinner I made in years. It's so simple yet scrumptious. I did'n change anything but lime instead of lemon which I didn't have.
Emily L.
September 25, 2016
made this tonight and it was delicious! definitely not a weeknight meal - doubled the recipe and it took me a few hours to make (though I am a slow self-taught cook). the lemon really pops in the ricotta after baking which i loved!
Alexandra S.
September 25, 2016
So happy to hear this! I love how the lemon comes through here, too. Sorry this took longer than expected!
Susan W.
September 19, 2016
Just made this again last night. Shazaam!! I use the Marcella Hazan tomato sauce and your homemade ricotta from your eggplant Involtini. So delicious. I was giddy when I woke up this morning because I squirreled some away for breakfast!!
Alexandra S.
September 19, 2016
Love that you woke up dreaming about leftovers :) So happy to hear all of this, Susan!! I know, homemade ricotta — so easy and such a treat, right? Hope you are well!
Claudia
September 14, 2016
I used Lacinato Kale, sautéed in oil w/s&p, then into the food processor before adding to the cheese. I stood the rolls up in the sauce added more sauce and topped with mozzarella. Yum! Love the lemon! Added an unexpected freshness. Delicious.
Claudia
September 14, 2016
I used Lacinato Kale, sautéed in oil w/s&p, then into the food processor before adding to the cheese. I stood the rolls up in the sauce added more sauce and topped with mozzarella. Yum! Love the lemon! Added an unexpected freshness. Delicious.
Alexandra S.
September 15, 2016
Yay! So happy to hear all of this Claudia! Like the image of the rolls standing up. Thanks for writing in!
yiayia
September 8, 2016
What would I do without your endless creativity! Summer is prolonged and healthy, fun dining continues! Great ideas. I had some mint in my "garden" and added that and some chives. Love the recipe.
Alexandra S.
September 9, 2016
Thank you, yiayia! So happy to hear all of this. Chives and mint sound lovely.
CeeCee
September 7, 2016
Loved this recipe! I used kale instead of chard, and sautéed a good amount of garlic with the kale for the filling. I also topped the involtini with homemade sauce and dollops of the leftover ricotta filling before baking. Really satisfying recipe utilizing summer veg!
Alexandra S.
September 7, 2016
So happy to hear this CeeCee! Lots of garlicky kale sounds delicious. Thanks for writing in!
MMH
September 1, 2016
We loved this. Fun to make as a couple but not too many steps to be tedious. Really loved the lemon zest in the filling. The flavor really stands out. We added an egg to the filling as a binder. We used fresh basil instead of thyme. And, we had just made roasted red pepper sauce so used that. It's sort of a genius peak of summer recipe to use what you have and what works. So glad you shared this!
Alexandra S.
September 1, 2016
So happy to hear this, MMH! The lemon zest is so nice, right? I'm always amazed by how it shines given everything else going on. Thanks for writing in!
MMH
September 1, 2016
Almost forgot the other plus - just had a family member go gluten free & low carb. For her this was so satisfying without feeling deprived of pasta.
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