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Spicy Pesto and Cheese Stuffed Zucchini Involtini

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This Spicy Pesto and Cheese Stuffed Zucchini Involtini is a comforting Italian-inspired dish made with zucchini ribbons filled with ricotta, fontina, and pesto, baked in a spicy tomato sauce with Italian sausage, and topped with melty mozzarella. Cozy, cheesy, and perfect for family dinners or entertaining.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian
  • Diet: Gluten Free

Ingredients

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

Instructions

  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, then stir in bell pepper, tomatoes, oregano, thyme, red pepper flakes, salt, and pepper. Simmer 10 minutes until slightly thickened.
  3. Slice zucchini into 1/4-inch ribbons with a mandolin or peeler. Lay flat on paper towels, sprinkle with salt, and let sit to release moisture.
  4. In a medium bowl, mix ricotta, fontina, and 1/2 cup pesto until combined.
  5. Spread 3/4 of tomato sauce in the baking dish. Lay 2 zucchini ribbons side by side, spoon filling in the center, and roll into a coil. Place seam-side down in dish. Repeat with remaining zucchini strips.
  6. Spoon remaining sauce over rolls. Drizzle with pesto and top with torn mozzarella.
  7. Bake uncovered 15–20 minutes until cheese is melted and lightly browned. Broil 1–2 minutes if desired. Cool 5 minutes before serving. Garnish with basil.

Notes

  • Omit sausage for a vegetarian version.
  • Use Parmesan or goat cheese in filling for extra flavor.
  • Can substitute zucchini with thinly sliced eggplant.
  • Salting zucchini prevents watery rolls.
  • Prepare ahead up to 12 hours, refrigerate, then bake when ready.

Nutrition

Find it online: https://cheftinaskitchen.com/spicy-pesto-and-cheese-stuffed-zucchini-involtini/