Zucchini Involtini with Spinach and Feta

Prep 30 min·Cook 35 min·Total 65 min·4 servings·VEGETARIAN·330 kcal

Zucchini involtini from above, rows of golden spinach and feta rolls in tomato sauce garnished with basil

Ingredients

For the zucchini

2-3 zucchini
2 Tbsp olive oil (for drizzling and frying)
salt

For the spinach and feta filling

250 gr (8.8 oz.) fresh spinach
1 small onion
2 garlic cloves
200 gr (7 oz.) feta cheese
1 pinch nutmeg
1 splash lemon juice
salt and pepper (to taste)

For the tomato sauce

400 ml (14 fl oz.) chopped tomatoes
1 tsp dried oregano
1 tsp dried basil
1/2 tsp chili flakes

For the topping

50 gr (1.8 oz.) grated parmesan
fresh basil leaves

Equipment: Baking sheet, Baking dish, Pan, Oven

Instructions

Pre-soften the zucchini

1.Preheat the oven to 220 °C / 425 °F.
2.Wash the zucchini and, using a sharp knife or vegetable peeler, slice lengthwise into thin strips about 2-3 mm thick.
3.Lay the slices on a baking sheet, drizzle with olive oil, season lightly with salt and bake until soft and pliable.
4.Remove the pre-softened zucchini slices and set aside.

Spinach and feta filling

1.Wash the fresh spinach, drain and roughly chop. Peel and finely chop the onion and garlic.
2.Heat 1 Tbsp olive oil in a pan and fry the onion and garlic until translucent.
3.Add the spinach and let it wilt, then season with a pinch of nutmeg and a splash of lemon juice and adjust with salt and pepper.
4.Take the pan off the heat, fold the crumbled feta through the spinach and let the filling cool slightly.

Tomato sauce

1.Stir the chopped tomatoes together with the dried oregano, dried basil and chili flakes in a bowl and season with salt and pepper.

Roll and bake

1.Spoon 1-2 tsp of the spinach and feta filling onto each pre-softened zucchini slice and roll the slice up into a little roll.
2.Spread the tomato sauce in a baking dish and arrange the zucchini involtini snugly on top, seam side down.
3.Sprinkle with grated parmesan and fresh basil.
4.Bake in the preheated oven at 220 °C / 425 °F until the cheese is golden. Serve warm and enjoy.

Notes

Tip from my kitchen: pre-bake the zucchini slices only until they bend easily – that way they won't tear when you roll them and the involtini keep their shape. Because zucchini releases so much water, I pat the slices dry after pre-baking if needed, which keeps the sauce nice and rich. I let the filling cool slightly before rolling so it is easier to spoon on. Leftovers taste almost better cold the next day as a starter.

Nutrition per serving: 330 kcal · 17 g protein