Photo of Zucchini, spinach and ricotta involtini by WW

Zucchini, spinach and ricotta involtini

SmartPoints® value per serving
Total Time
30 min
15 min
15 min
Get your vegie fix with this vibrant dish that’s bursting with colour and goodness.



5 large, cut into 36 thin strips, lengthways

Reduced-fat ricotta cheese

1 cup(s), (240g)

Frozen boiled spinach, drained

250 g, excess water squeezed out

Grated parmesan cheese

2 tbs

Fresh chives

1 tbs, chopped, plus extra to serve


1 clove(s), crushed

Fresh lemon rind

1 tsp

Lemon juice

1 tbs

Baby potato

400 g, halved

Olive oil

2 tsp


  1. Place zucchini strips in a large heatproof bowl. Carefully pour over enough boiling water to cover and stand for 45 seconds. Drain. Cool under cold running water to prevent further cooking. Lay 3 strips of zucchini on a clean work surface, slightly overlapping. Repeat with remaining strips to make 12 stacks. Combine ricotta, spinach, parmesan, chives, garlic, rind and juice in a medium bowl. Divide mixture between zucchini and roll up to enclose filling. Arrange rolls seam-side down in two bamboo steaming baskets over a saucepan of simmering water. Cover and steam for 5-6 minutes or until cooked.
  2. Meanwhile, place potatoes and 2 tablespoons water in a medium microwave safe bowl. Cover with plastic wrap and microwave on high (100%) for 4 minutes or until tender. Drain.
  3. Heat oil in a large non-stick frying pan over medium heat. Cook potato, stirring occasionally, for 2-3 minutes or until golden. Serve zucchini rolls with potato and sprinkle with extra chives.


SERVING SUGGESTION: Steamed broccolini and yellow patty pan squash.