Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Zucchini Involtini
NUTRITION · PER SERVING80M COOK
CAL 30%·PRO 35%
CARBS 45G30% OF CAL
5G FIBER10G OTHER29G TOTAL SUGAR
FAT 41G62% OF CAL
14G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thinly sliced zucchini rolled with a ricotta and chard filling, baked in tomato sauce with parmesan. A vegetable-forward, elegant dinner that's both light and comforting.
mainitaliancasserole🥧 baking dish🍪 sheet pan🍳 skillet🔥 oven♨️ grillgluten freevegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 pounds zucchini, about 2 large or 2 to 4 medium
- 2 tablespoon extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Freshly cracked pepper
- 10 ounces Swiss chard, optional, leaves removed and finely chopped, stems reserved for another use
- 1.25 cups high-quality whole milk ricotta
- Zest from one lemon
- 1 teaspoon fresh thyme leaves, optional, finely chopped
- 1 to 1.5 cups favorite fresh tomato sauce, such as this one or this one
- Parmigiano Reggiano, for serving, optional
At a glance
PER SERVING · TIME 80M
CAL 30%·PRO 35%
CARBS 45G30% OF CAL
5G FIBER10G OTHER29G TOTAL SUGAR
FAT 41G62% OF CAL
14G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 2443mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1569mg
- Calcium
- 460mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2443MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.