Zucchini Envoltini Recipe
Baked zucchini Rolls, stuffed with fresh spinach, goat cheese, pistachios, house tomato sauce.
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Ingredients
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Filling and Sauce
Method
Preparation and Cooking
- 1
Prepare the Zucchini
Preheat the oven to 375°F (190°C). Slice the zucchini lengthwise into thin strips. You should get about 8-10 strips from each zucchini. Lightly salt the zucchini slices and let them sit for about 10 minutes to draw out moisture. Pat them dry with a paper towel.
- 2
Make the Filling
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add fresh spinach and cook until wilted. Remove from heat and let cool. Once cool, mix in goat cheese, chopped pistachios, salt, and black pepper.
- 3
Assemble the Envoltini
Place a spoonful of the filling at one end of each zucchini strip. Roll the zucchini tightly over the filling and secure with a toothpick if necessary.
- 4
Prepare the Sauce
Spread half of the house tomato sauce evenly across the bottom of a baking dish. Arrange the zucchini rolls on top of the sauce. Pour the remaining tomato sauce over the rolls and sprinkle with Parmesan cheese.
- 5
- 6
Serve
Remove from the oven and let cool for a few minutes. Serve warm, garnished with extra pistachios or herbs if desired.
