Zucchini rolls stuffed with ricotta (Involtini di zucchine) from Antipasti: The Little Dishes of Italy by Julia della Croce

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned tomatoes for tomatoes.

  • jdubuc on September 26, 2015

    Based on Foodelf's review, I tried this and it was a great success. Perfect for a light first course or as a side. I'd recommend following the recipe for the tomato sauce. It's delicious.

  • Foodelf on March 27, 2013

    Delicious, delightful and works both as an appetizer or lunch. All the components may be prepared in advance and assembly is very easy. The mandoline makes slicing the zucchini a breeze. I used my grill pan to sear the zucchini slices - everything came together beautifully. You could easily used your own favourite tomato sauce, but this one is sweetly simple and makes the dish sing. I'm looking forward to using zucchini from the garden and will add some chives to the filling next time.

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