Zucchini involtini with antipasti ricotta filling and pine nuts
These zucchini involtini are perfect for a summer aperitivo. Thanks to the diverse flavors of the Tartex Antipasti spread, they taste like a mini-vacation in the south. Alternatively, you can use eggplant instead of zucchini.
Ingredients · Servings 4
- 1 jar of Tartex Antipasti spread
- 3 Zucchini
- 4 tablespoons olive oil
- 50 g Basil
- 50 g Parmesan cheese
- 150 g ricotta cheese
- 50 g pine nuts (roasted)
- 1 lemon
- 1 onion
- 1 clove of garlic
- 400g diced canned tomatoes
- 1 tbsp sugar
- Salt
- Pfeffer
Method · 40 min
- Preheat the oven to 220°C (425°F) using conventional oven settings (top and bottom heat). Using a vegetable peeler or a sharp knife, cut the zucchini lengthwise into thin strips. Heat a little olive oil in a grill pan and fry the zucchini strips in batches until golden brown on both sides. Remove and set aside.
- Roughly chop the basil and finely grate the Parmesan. In a bowl, combine the Tartex Antipasti spread, ricotta, Parmesan, half the pine nuts, lemon zest, about 4 tablespoons of lemon juice, and half the basil. Place about 1 tablespoon of the mixture onto the end of a zucchini strip and roll it up.
- Finely chop the onion and garlic. Heat a little olive oil in an ovenproof skillet and sauté the onion for about 3 minutes until translucent. Add the garlic and cook for another minute. Add the chopped tomatoes and simmer for about 5 minutes. Season with salt, pepper, and a pinch of sugar. Arrange the zucchini rolls upright, close together, in the tomato sauce until the skillet is full. Sprinkle with Parmesan cheese and bake in a preheated oven for about 15 minutes, or until the cheese is melted. Garnish with the remaining pine nuts and basil and serve.