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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
Interested in making. One question though on the mozzarella is that fresh, because it say in recipe for it to be torn. Please clarify. Looks delicious!!
Hey Amie! I like to use a dry, low moisture mozzarella apposed to fresh, Dry mozzarella melts better. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I’ve never commented on something I’ve made before, but this had to be the exception. It was DELICIOUS!!! Thanks for the recipe!!!!! Xx
Thank you!! I am so happy to hear that! xTieghan
This recipe was delicious and I wouldn’t hesitate to make it again. The zucchini is masked by all of the other delicious flavors if you’re not a big zucchini fan like me. It also fills you up without leaving you feeling too full or bloated – a great alternative to traditional noodles!
YES! I completely agree! So glad this one turned out so well for you Christine! xTieghan
Excellent recipe! Easy, quick, and oh so yummy!!!!
Yes! Thank you! xTieghan
I cooked this and it was amazing! Thank you As I am a single girl I followed the recipe exactly the zucchini was so good omg and not fully cooked (which I like) so can reheat for another dinner. The rest go to my colleagues who couldn’t boil water everyone is happy! Totally love this dish….Repeat repeat repeat
So glad you loved tis Elizabeth! Thank you! xTieghan
It’s in the oven right now and I can’t wait!!
Love that! Thank you so much Kathleen! xTieghan
The flavors in this recipe are incredible. I put in the full pound of chicken sausage because I’m quite the carnivore, and then increased the other sauce ingredients as well. Taking previous comments into account, I reduced the mandoline width to 3/16″ and I think it was still too thick. The rolls were too rigid and I think the zucchini needed to be just a little softer after 20 minutes of baking. So I’d recommend maybe even trying 1/8″ if you’re able!
That is so amazing to hear Lacey!! Thank you so much for trying this! xTieghan
I made this without the chicken sausage and it was amazing! The pesto and red pepper flakes really give it a nice kick. So flavourful and the zucchini was perfectly cooked. It wasn’t too mushy or crisp. If you’re worried that your sauce seems really thick before it goes in the oven it will definitely thin from the juices of the zucchini as it cooks.
I am so happy to hear that Meg! Thank you so much! xTieghan
Tieghan,
This recipe is just scrumptious! It is an enormous hit with my family (including two teens) – we devoured it! Thank you!
Love that! Thank you so much Maureen! xTieghan
Loved this recipe!! Big hit with all of my non meat eating guests! Very clever with the zucchini! Everyone asked for asked for the recipe!!! I told them all about your blog!!?
So amazing! I am really glad everyone enjoyed this one Suzette! Thank you! xTieghan
We loved the concept of this recipe but I forgot how much I personally hate ricotta. I think if we make this in the future, we will add spinach and mozz to the inside of the zucchini instead of so much ricotta for personal preference of flavor/texture but other than that, this recipe was really good! Unique and a great way to load up on veggies!
Thank you so much Kait! I am so glad you loved this recipe! xTieghan
Made this last night for a birthday dinner and it was a huge hit!! It was just as delicious today for lunch. The only thing I would change next time is I would double the recipe for more leftovers. Made exactly as the recipe reads except substituted hot pork sausage because my grocery store didn’t have chicken. Can’t wait to make again. Thank you
Thank you so much January! I am so glad you loved this recipe! xTieghan
Hmm, how do I give six stars? Mom said to give you ten stars!
This elevates humble, dumb old zucchini to culinary superstar. Lots of steps, but easy to make. I love how it feels when I bite into one of the roll-em-ups. I don’t know what I did without you.
Haha so sweet! I am really happy to hear that you loved this recipe Julie! Thank you so much! xTieghan
I think you can also use chickpeas, cauliflower or diced potatoes instead, just season them with similar spices as the sausage
Thank you Alina! xTieghan
This was a hit! Thank you for sharing.
Thank you Lucy! xTieghan