I discovered eggplant involtini via Chad Robertson's <em>Tartine Bread</em>. I didn't stray from the recipe for years, but recently I've learned the format is very adaptable: Zucchini can be used in place of eggplant (as here), and the filling can range from herbed ricotta to fresh corn polenta. The pictures here show the involtini stuffed with herbed ricotta as well as herbed ricotta mixed with sautéed chard. I like the addition of the chard but know that you can make these with a simple seasoned ricotta if that's more appealing: Just season the ricotta with salt, lemon zest, and thyme to taste. <br /> <br />Dish can be assembled ahead and stashed in the fridge until you are ready to bake it.

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