Variation
Add a thin slice of prosciutto inside the roll for a salty, savory kick.
Appetizer · Vegetarian · Italian
Zucchini Involtini With Herbed Goat Cheese
These elegant zucchini involtini feature tender ribbons of summer squash rolled around a creamy, herbed goat cheese filling for the perfect seasonal appetizer.
Prep
20 min
Cook
15 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Prep the Squash
- 1
Slicing
Use a mandoline or a very sharp chef's knife to slice the zucchini lengthwise into 1/8-inch thick ribbons.
Tip: Discard the first and last slices that are mostly skin.
Mix the Filling
- 1
Combine
In a small bowl, mash the goat cheese and ricotta together until smooth. Fold in the lemon juice, zest, herbs, and garlic.
Tip: Room temperature cheese mixes much more easily than cold cheese.
How to Make Zucchini Involtini With Herbed Goat Cheese
Total time: 35 min · Yields 4 servings
- 1
Grill the Ribbons
Preheat a grill pan or large skillet over medium-high heat. Brush both sides of the zucchini slices with olive oil and season with salt and pepper. Grill for 1 to 2 minutes per side until char marks appear and the zucchini is pliable.
- 2
Cool Slightly
Transfer the grilled ribbons to a wire rack or paper towels. Allow them to cool for 5 minutes so they are easy to handle and won't melt the cheese filling immediately.
- 3
Fill and Roll
Place a teaspoon of the herbed goat cheese mixture at one end of a zucchini slice. Roll it up tightly and place it seam-side down on a serving platter.
- 4
Final Garnish
Drizzle the assembled involtini with the basil pesto. Sprinkle with toasted pine nuts and fresh basil leaves just before serving.
Chef's Tips
- If the zucchini releases too much moisture after grilling, pat the slices dry with a paper towel before rolling.
- For a deeper flavor, add a pinch of red pepper flakes to the goat cheese filling.
- Use a mandoline for perfectly even slices to ensure they all cook at the same rate.
What to Serve with Zucchini Involtini With Herbed Goat Cheese
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve as a light lunch with a side of arugula salad.
- Arrange on a large wooden board as part of a summer antipasto spread.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap goat cheese for whipped feta if you prefer a saltier, tangier profile.
Variation
Top with a balsamic reduction drizzle instead of pesto.
Storage & Reheating
Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, though the zucchini may soften further.
Further reading
Frequently asked questions
Can I make zucchini involtini ahead of time?
Yes, you can grill the zucchini and mix the filling up to 8 hours in advance. For the best texture, roll and garnish them shortly before serving.
Should I peel the zucchini before slicing?
No, the skin provides essential structure and a beautiful green contrast once grilled. Just ensure you wash the exterior thoroughly.
Is zucchini involtini served hot or cold?
It is traditionally served at room temperature or slightly chilled, making it an excellent choice for summer parties.
What if my zucchini slices are breaking?
If they break, they likely aren't cooked enough. The zucchini needs to be soft and pliable to roll without snapping. A quick 1-2 minute sear per side is usually sufficient.
Can I bake the zucchini instead of grilling it?
Yes, lay the slices on a parchment-lined sheet pan and bake at 400°F (200°C) for 8-10 minutes until tender.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses vegetables as the wrap instead of dough or pasta.
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