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This Spicy Pesto and Cheese Stuffed Zucchini Involtini is best for nights when you’re craving Italian, but you’re also wanting to keep things healthy..ish and summery. Summer zucchini is sliced into ribbons and rolled up with a basil pesto and ricotta mixture. Then baked in a spicy, herby, tomato sauce that’s creamy and so delicious! This is a great way to use summer produce. It’s also easy enough to serve any night of the week…or for your next Saturday night dinner party.
I’ve always enjoyed zucchini, but I know it can also get a bit boring at times too. Especially during these August days when you have so much on hand. Sometimes you just can’t eat any more raw zucchini salads or zucchini off the grill. I get it, it can get old. But the fun thing about zucchini is that you can really do so much with it. You just have to get a little creative.
Enter this zucchini involtini recipe. It’s basically cheesy zucchini slices baked in marinara sauce, and it is DELICIOUS. I’ve decided the easiest way to take zucchini from boring to insanely good is to just add cheese and pesto. Probably the case with most vegetables, right? Cheese especially can be a game-changer.
Anyway, the real inspiration for this recipe starts with the mass amounts of basil I have in the garden (greenhouse). The herb garden is inspiring a lot of recipes this month (like tomorrow’s recipe). It’s overflowing with fresh herbs, tomatoes, and peppers. I’m loving having all of my favorite herbs at my fingertips. I just have to use them up. It’s actually kind of nice having SO many herbs. It really forces me to test out new ways to use them and put my “thinking cap” on.
Kind of fun!
Traditionally, Involtini is an Italian dish made using sliced and grilled eggplant. I’m not the biggest fan of eggplant, so I’ve always steered clear of making Involtini. I was brainstorming recipes when I thought about swapping the eggplant involtini with zucchini.
Done and done.
I got to work testing out this recipe. I knew after the very first round of testing that this was going to be a recipe worth sharing.
This zucchini Involtini is SO GOOD.
Here are the details.
This recipe requires a little prep work, but it’s all easy and pretty fun too.
First, make the tomato sauce. I kept this very simple, using canned tomatoes, fresh oregano, and thyme. I did add a special ingredient, spicy Italian chicken sausage.
Of course, if you’re vegetarian or just going for a meatless Monday theme, you can easily omit the sausage from the sauce. I’d recommend adding some fresh garlic and a touch more crushed red pepper flakes. This will keep the sauce flavorful and on the spicy side.
With or without the sausage it’s going to be great, so do what works for you!
While the sauce is simmering away, get to work on the zucchini.
Start out by slicing the zucchini into thin ribbons. I find this easiest to do with a mandoline, but you can use a knife as well. You’ll want to lay the zucchini flat, sprinkle it with a pinch of salt, and let it sit a few minutes. Doing this will draw out any excess moisture and make the zucchini ribbons pliable for rolling.
Then just mix fresh ricotta cheese with some fontina and basil pesto. Add the cheese to the zucchini, tuck, and roll! It looks all fancy, but it’s actually the easiest to do.
At this point, place the zucchini rolls into the tomato sauce, top with mozzarella, and bake in a skillet until the cheese is melted and the sauce all bubbly…
Your kitchen will smell incredible…like an Italian grandma’s kitchen, so perfect.
If I could best describe this dish, it’s kind of like stuffed pasta shells, but minus the pasta. Maybe not the best description, but trust me, this zucchini is truly mouth-watering.
You guys know me, I’m usually all about the pasta. But this cheesy zucchini is surprisingly filling and layered with great flavor and texture! This is a new summer dinner favorite for sure. But then you really can’t go wrong with zucchini filled with cheese and pesto in a flavorful tomato sauce. It’s perfection.
If you have fresh zucchini, this is what you should be making…well, either this or my chocolate chunk zucchini bread. Actually, you should just make both. Hey, it’s August, zucchini every day, all day!
If you make this Spicy Pesto and Cheese Stuffed Zucchini Involtini be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch The How To Video:
Spicy Pesto and Cheese Stuffed Zucchini Involtini
Servings: 6
Calories Per Serving: 892 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 pound ground spicy Italian chicken sausage
- 1 red bell pepper, chopped
- 1 can (14 ounce) crushed San Marzano tomatoes (or 2 cups tomato sauce)
- 1 tablespoon chopped 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
- 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, torn
- fresh basil, for serving
Instructions
- 1. Preheat the oven to 425 degrees F. Lightly grease a 9×13 inch baking dish or dish of similar size.2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the bell pepper, tomatoes, oregano, thyme, crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 10 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.3. Meanwhile, using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter. You should have around 30 strips. Sprinkle the zucchini with salt. 4. In a medium bowl, combine the ricotta, fontina, and 1/2 cup pesto. 5. To assemble, spoon 3/4 of the tomato sauce into the bottom of the prepared baking dish. Grab 2 zucchini ribbons and lay them side by side lengthwise. Spoon about 1 tablespoon of filling onto the center of the zucchini. Roll into a coil and place each seam-side down in the dish as you go. Repeat with remaining zucchini. Spoon the remaining tomato sauce over top of the zucchini and then drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella.6. Transfer the baking dish to the oven and bake 15-20 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil and thyme. Enjoy!
Notes
Vegetarian Option: If you’d like to make this vegetarian, no problem, just omit the chicken sausage and use a little more crushed red pepper flakes for heat, if you’d like.
To Make Ahead: Do everything up until the final baking. Cool, and store in the fridge for up to 12 hours. Bake as directed. If there is any excess water on the surface of the sauce, drain this off or blot with a paper towel before baking.
This post was originally published on August 12, 2019
Made it. Loved it. Plus as someone who lives alone I love that it’s a single serving. ??
Yes so perfect! Thank you Karen! I am so glad this turned out so well for you! xTieghan
Made this tonight. I’ve always been one of those people who couldn’t understand why anyone would cheat on pasta with zucchini… UNTIL NOW. Oh. My. Word. This is EXCEPTIONAL! And when I *do* indulge in pasta, I’m going to incorporate ricotta/cheese/pesto. Woof that was GOOD!
YES! I love to hear that Emily! Thank you so much for trying this! xTieghan
Hi ! Can you tell me what size Staub skillet you use the most?. I would like to get one but unsure of size. I typically cook for 6 people
Hey Toni! If cooking for 6 people, I would recommend the 12-inch skillet. Link below! That will be so great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/+qdzUGVns_bldPS76NuopRA
Hi Tieghan, I can’t wait to make this. Sounds amazing!!! I have made many of your recipes and we have loved them all. They not only look delish but always taste incredible. Keep them recipes coming!!! Thank you so much, Dawn.
Thank you Dawn! xTieghan
This was delish and a real family pleaser. My only suggestion is to slice zucchini either thinner than 1/4” or blanch in boiling water for a quick minute as the zucchini was a little to thick to roll without breaking or staying rolled. I also had plenty of leftover cheese mixture so I would cut that portion possibly
Thank you so much Jennifer! xTieghan
This recipe was a hit in my family for our weekly meatless Monday dinner! Instead of the Italian chicken sausage, I diced some butternut squash and added it to the sauce. The squash worked great and made the meal even more filling! The only thing I would change would be to cut back on the ingredients for the cheese filling as I had some extra and had to peel another zucchini.
Thank you so much Tristen! I am really glad your family enjoyed this recipe! xTieghan
I often feel that way, that is as you write, torn by a craving for traditional Italian marinara, etc, etc, etc, but too many etc for my diet, this will help, thank you
Thank you so much Sabrina! xTieghan
This sounds yummy,can’t wait to try it. FYI, nowadays there is a vegan version for almost anything-Some pretty good vegan sausage on the market. Field Roast is pretty good.
So amazing! Thank you so much Marianne! I hope you love this recipe! xTieghan
So good, was something new to try. I have lots of garden zuchinni this year. I make lots of Ratatouille in the summer, great hot or cold or to add to other things like eggs.
Thank you so much Laura! I am so glad this turned out amazing for you! xTieghan
Just made the pesto. It was great!
Thank you! xTieghan
I know exactly what I’m making tonight!! Thanks!
I hope you loved this Jenn! Thank you! xTieghan
This looks incredible! We need to make this asap!
Paige
http://thehappyflammily.com
I hope you do! Thank you Paige! xTieghan
This looks really yummy and healthy. I am still adjusting my taste for zucchini so not a big fan yet but I am totally crushing on that tomato sauce so thats a good reason to try this HEALTHY recipe 😀
I hope you love this recipe Sheenam! Let me know! xTieghan
Hi Tieghan! I would love to make this tonight as I have way too much zucchini in my garden. I just had a question. Do you think 2 tsp of dried oregano and 2 tsp of dried thyme are too much for only 1 14oz can of tomatoes? I don’t have fresh on hand.
Many thanks!
Kristen Berry
Hi Kristen! I think 2 teaspoons of each dried herb should be great! That said, if you are worried about it, start with 1 teaspoon each, then add more to your taste. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Dear Tieghan,
Thank you very much for this recipe. I for sure will make it. Could you please give me a suggestion how to make this vegetarian? Would diced mushrooms be a good alternative for the chickensausages? Or do you have another/better idea? I’m looking for festive vegetarian dishes to serve for friends, and this one looks very nice but not vegetarian (yet).
Thank you for your answer.
Sincerely
Anne.
Hi Anne! Mushrooms will be a great addition in place of the meat. Just saute them, then add the tomato sauce. Sounds delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan