Spicy Pesto and Cheese Stuffed Zucchini Involtini

This Spicy Pesto and Cheese Stuffed Zucchini Involtini is a hearty, flavorful, and cheesy baked dish that transforms fresh zucchini into a comforting Italian-inspired meal. Zucchini ribbons are filled with ricotta, fontina, and pesto, rolled up, baked in a spicy tomato sauce, and topped with melty mozzarella for the ultimate cozy dinner.

Why You’ll Love This Recipe

This dish is a perfect balance of fresh vegetables and indulgent cheesy comfort food. The zucchini keeps it lighter than a traditional pasta-based dish, while the ricotta, fontina, pesto, and mozzarella create layers of creamy, herby richness. The spicy tomato sauce with Italian sausage adds depth and heartiness, though it can easily be made vegetarian. It’s elegant enough for entertaining but simple enough for a weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sauce:

• 2 tablespoons extra virgin olive oil

• 1/2 pound ground spicy Italian chicken sausage

• 1 red bell pepper, chopped

• 1 (14-ounce) can crushed San Marzano tomatoes (or 2 cups tomato sauce)

• 1 tablespoon fresh oregano (or 2 teaspoons dried)

• 1 tablespoon fresh thyme leaves (or 2 teaspoons dried)

• 1 pinch crushed red pepper flakes

• Kosher salt and black pepper, to taste

For the Zucchini Rolls:

• 2 large zucchini or yellow summer squash

• 1 1/2 cups whole milk ricotta cheese

• 1 cup shredded fontina cheese

• 3/4 cup basil pesto (homemade or store-bought)

• 4 ounces mozzarella cheese, torn

• Fresh basil, for serving

Directions

1. Preheat oven to 425°F. Lightly grease a 9×13-inch baking dish.

2. Heat olive oil in a large pot over high heat. Add sausage and cook 5–8 minutes until browned. Reduce heat to low and stir in bell pepper, tomatoes, oregano, thyme, red pepper flakes, salt, and black pepper. Simmer 10 minutes until slightly thickened. Adjust seasoning as needed.

3. Using a mandolin or vegetable peeler, slice zucchini into 1/4-inch-wide ribbons. Lay flat on paper towels and sprinkle with salt. Let sit while preparing filling.

4. In a medium bowl, mix ricotta, fontina, and 1/2 cup pesto until combined.

5. Spread 3/4 of the tomato sauce in the baking dish. Lay 2 zucchini ribbons side by side. Spoon 1 tablespoon filling onto center, then roll into a coil. Place seam-side down in dish. Repeat with remaining zucchini strips.

6. Spoon remaining tomato sauce over the rolls. Drizzle with remaining pesto and top with torn mozzarella.

7. Bake uncovered for 15–20 minutes until cheese is melted and lightly browned. Cool 5 minutes before serving. Garnish with fresh basil.

Servings and timing

• Servings: 6

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour

• Calories: approximately 892 kcal per serving

Variations

• Vegetarian: Omit the sausage and add extra crushed red pepper flakes or sautéed mushrooms.

• Cheese lovers: Add Parmesan or goat cheese to the filling for more flavor.

• Gluten-free: Naturally gluten-free—just ensure your sausage and pesto are gluten-free.

• Spicy: Add extra chili flakes or use hot Italian sausage for more heat.

• Zucchini alternative: Use eggplant ribbons instead for a different flavor.

Storage/Reheating

• Refrigerate: Store leftovers covered in the fridge for up to 3 days.

• Reheat: Bake at 350°F until warmed through, or microwave individual servings.

• Freeze: Assemble through step 6, cover tightly, and freeze up to 3 months. Thaw overnight in the fridge before baking.

FAQs

Do I need to salt the zucchini?

Yes, salting helps release excess moisture so the rolls don’t become watery.

Can I make this vegetarian?

Yes, simply omit the sausage and make the sauce without meat.

Can I use store-bought pesto?

Yes, both store-bought and homemade pesto work well.

Can I use eggplant instead of zucchini?

Yes, thinly sliced roasted eggplant makes a delicious substitute.

Can I prepare this in advance?

Yes, assemble up to 12 hours ahead, refrigerate, then bake when ready to serve.

What’s the best way to slice zucchini?

A mandolin gives the most even slices, but a vegetable peeler works too.

Can I use part-skim ricotta?

Yes, but whole milk ricotta makes the filling creamier.

How do I prevent the dish from being watery?

Salt the zucchini, blot excess moisture, and let the sauce simmer to thicken before baking.

What sides go best with this dish?

Serve with garlic bread, a green salad, or roasted vegetables.

Can I double the recipe?

Yes, bake in two 9×13-inch pans or one larger casserole dish.

Conclusion

Spicy Pesto and Cheese Stuffed Zucchini Involtini is a deliciously cheesy and comforting dish that elevates zucchini into something special. With its flavorful tomato sauce, herby pesto filling, and golden melted mozzarella, it’s the perfect mix of indulgence and freshness. A beautiful, hearty recipe to serve for weeknights or gatherings.

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