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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
We loved this recipe and I’ll definitely make it again! The only hitch I came across was the width of the zucchini slices – I would definitely slice smaller than 1/4″. I ended up slicing mine 1/8″ wide because the 1/4″ slices were impossible to roll (maybe also because my zucchinis were small, but either way 1/8″ is easier!). I also skipped the meat and just doctored up my sauce a little for some extra flavor. Delish!
Hi Jenny! I am glad you enjoyed this recipe so much! I hope it turns out even better the next time! xTieghan
This was amazing. I cut the zucchini a little thick so I put it in the oven for a few minutes so I could roll it. I will be making this many more times.
Thank you so much Kristen! I am really glad this recipe turned out so well for you! xTieghan
Hi there! I only have mozzarella & a fresh Parmesan on hand. Do you think those two would work well?
Hi Jordan,
That would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this tonight for dinner. So good!! Will definitely make again!
Thank you so much Kelsey! xTieghan
This recipe was amazing! It seemed like a lot of steps, but once I started, it came together easily. My husband absolutely loved this! He just gobbled up the leftovers for lunch and raved about it again. This is definitely a keeper and will make again!!!
Wow that is so great! I am really glad this recipe turned out so well and I hope you continue to enjoy it! Thank you Donna! xTieghan
I really enjoyed this recipe! Very tasty! First time using some of the ingredients but it all came together nicely. Instead of chicken sausage I used ground turkey and seasoned it while I panned fried it first. I also used diced tomatoes with green chiles in the can. I used both a large zucchini and a large squash for color and variety. It was beautiful and delicious! I look forward to cooking another one of your great recipes! Thanks for sharing!
Thank you so much Trish! I am really glad this turned out so well for you! xTieghan
Made this last night and it has to be one of the best recipes I have ever made! So delicious, seems pretty healthy, and very satisfying.
Thank you so much Natasha! xTieghan
Tasted great! I made mine in cast iron as in the photo, so it was a one- pan meal start to finish. But the instructions need to include sweating the zucchini for at least 10-15 mins and patting dry. Plus I added garlic to the pesto, and 1/4 inch is really thick for a slice you plan to roll! I used the thinnest setting on my mandolin.
Hi Jessica! Thank you for trying this, I am glad you enjoyed it! xTieghan
OMG! I just found this recipe and I want to prepare it right now!
I hope you do!! Thank you Noemi! xTieghan
I found the zucchini thickness recommended made it way to hard to roll the zucchini, even after salting them they still weren’t very pliable. The quantity of zucchini slices and filling were also way off. I ended up with about 12 slices of zucchini and just enough filling. Next time I’ll slice the zucchini thinner than 1/4 inch. Otherwise, the flavors were excellent!
That is so amazing! I am so glad you loved this recipe Bri! xTieghan
This was not a favorite. I usually love love half baked recipes but I didn’t like the chicken sausage in with zucchini- the zucchini didn’t bake as nicely for me. I won’t be making this again, I’m sure there’s other versions that may be better within half baked harvest.
I am really sorry to hear that Diana! Please let me know if you have any questions on this recipe! I hope you love all others of mine! xTieghan
This was absolutely delicious. I didn’t have big zucchini, just small ones, so I made it into more of a lasagna, but all the elements were used and I will make it again!
Thank you Tara! xTieghan
This was a delicious recipe and so fun to make! The recommended thickness for the zucchini was way too thick however. Even with the salt which will soften the zucchini, I will try 1/8 thickness next time perhaps.
I am sorry this did not work too well for you. Yes you could try a smaller thickness. Are there any other questions I could help you with? Thank you!
I love your description of the recipe and the reward after… The Italian kitchen aroma. Makes me want to try it even more.
Donna?
Yes you definitely should Donna! Thank you! X Kelly
The only feedback I would offer is that 1/4″ is too thick if you are measuring precisely. 1/8″ is probably better.
Great! Thank you Kendrick! I hope you enjoyed these! xTieghan