Zucchini involtini from Alexandra's Kitchen

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Notes about this recipe

  • leahorowitz on July 30, 2020

    Received some fresh farmers cheese as a gift and thought I could use it in this recipe in place of the ricotta. However, I did add a little cream cheese as the farmers cheese seemed a little drier than ricotta. Instead of the chard I used the rest of the zucchini (all the ends and crooked parts not suitable for rolling) which I also cut into small pieces and sauteed for a couple of minutes. The cheese filling needs a good amount of seasoning (salt, pepper, herbs) otherwise it will be quite bland. But together with the tomato sauce it was delicious - even the leftovers two days later!

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