Three Cheese and Zucchini Involtini

Three Cheese and Zucchini Involtini

with Spinach Salad

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This dish's balance of sweet, savoury and creamy cheesiness will drive you wild! These involtini are a match made in heaven. Enjoy!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

100 g

Stracciatella Cheese


200 g


1 can

Diced Tomatoes

6 g


6 unit

Flour Tortillas, 6-inch


1 tbsp

Italian Seasoning


56 g

Mozzarella Cheese, shredded


56 g

Onion, chopped

1 tbsp

Balsamic Vinegar


¼ g

Parmesan Cheese


56 g

Baby Spinach

Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories680 kcal
Fat44 g
Saturated Fat15 g
Carbohydrate52 g
Sugar6 g
Dietary Fiber2 g
Protein22 g
Cholesterol55 mg
Sodium1160 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Spoons
Measuring Cups
Slotted Spoon
8x8" Baking Dish
Medium Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high and wash and dry all produce. Cut zucchini into 1/4-inch thick triangles. Peel, then mince or grate garlic.


Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini and onions. Season with salt and pepper. Cook, stirring occasionally, until softened, 5-6 min.


Add Italian seasoning, garlic, diced tomatoes and 1/2 tbsp vinegar (dbl for 4 ppl) to the same pot. Reduce the heat to medium. Simmer, stirring occasionally, until sauce is slightly thickened, 5-6 min. Season with salt and pepper. Reserve 1 cup sauce (dbl for 4 ppl). Set aside.


Add reserved sauce in the bottom of an 8x8-inch baking dish. (NOTE: Use a 9x13-inch baking dish for 4 ppl.) Arrange tortillas on a clean surface. Divide stracciatella between tortillas. Using a slotted spoon, divide sauce from the pan, between tortillas. Roll each up to close and place, seam-side down, in the baking dish. Sprinkle over mozzarella and Parmesan. Broil in middle of oven, until cheese melts, 3-4 min.


While involtini broils, whisk together remaining vinegar and 2 tbsp oil (dbl for 4 ppl) in a medium bowl. Add spinach and toss together. Season with salt and pepper.


Divide three cheese and zucchini involtini and spinach salad between plates.