Involtini Zucchini Or Eggplant Recipe

Slice

Trim ends off the zucchini or eggplants. Using a mandoline or a sharp knife, slice lengthwise into 8–12 thin strips per vegetable (about 1/8–1/4 inch / 3–6 mm thick). Aim for pliable slices that will roll without breaking.

Salt and rest (eggplant only optional)

If using eggplant, lightly salt both sides of the slices and let them rest on paper towels for 10–15 minutes to draw out bitterness and moisture. Pat dry before proceeding.

Brush and grill/pan-sear

Brush both sides of each slice with olive oil and season with the indicated salt and black pepper. Heat a large skillet or grill pan over medium-high heat. Cook the slices in batches 1–2 minutes per side until lightly charred and softened (zucchini will take less time than eggplant). Transfer to a tray and cool until warm but manageable for rolling.

Prepare mozzarella

Tear or thinly slice the fresh mozzarella into pieces about 1/4–1/2 inch thick and roughly the width of the vegetable strips. If mozzarella is watery, pat dry with paper towels to avoid soggy rolls.

Assemble herbed cheese

In a small bowl combine the torn/sliced mozzarella, minced garlic, lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently with your fingers to distribute flavor. Note: the basil leaves will be added whole to maintain appearance and fresh flavor.

Assemble rolls

Lay a vegetable slice flat. Place one basil leaf (or half if large) on the near end, then a piece of prepared mozzarella on top of the basil. Fold the near end over the filling and roll away from you to form a neat cylinder. Repeat to make 12–16 involtini depending on slice size. Secure with a toothpick if desired.

Plate and dress

Arrange the involtini on a serving platter seam-side down. Drizzle evenly with 2 tbs extra-virgin olive oil and finish with 2 tbs balsamic reduction or glaze. Optionally, sprinkle a few torn basil leaves or a pinch of coarse salt and cracked black pepper.

Serve

Serve warm or at room temperature as a Savori Bite. These are best enjoyed within 1–2 hours of assembly so the mozzarella maintains texture. If made ahead, store loosely covered in the refrigerator and bring to room temperature before serving.