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Spicy Pesto and Cheese Stuffed Zucchini Involtini Recipe

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4.3 from 35 reviews

A vibrant and flavorful recipe featuring spicy Italian chicken sausage and a rich blend of cheeses, stuffed inside delicate zucchini ribbons with pesto and tomato sauce, then baked to bubbly perfection. This Spicy Pesto and Cheese Stuffed Zucchini Involtini is a delicious, low-carb dish perfect for a comforting weeknight dinner or elegant entertaining.

Ingredients

For the Sauce and Sausage

  • 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 oregano
  • 1 tablespoon fresh thyme leaves or 2 teaspoons dried thyme
  • 1 pinch crushed red pepper flakes
  • Kosher salt and black pepper, to taste

For the Zucchini and Cheese Filling

  • 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 and Prepare: Preheat your oven to 425°F (220°C) and lightly grease a 9×13 inch baking dish or similar size dish to prevent sticking.
  2. Cook the Sausage and Sauce: Heat the olive oil in a large pot over high heat until shimmering. Add the spicy Italian chicken sausage and brown evenly for 5 to 8 minutes. Lower the heat to low and stir in the chopped red bell pepper, crushed San Marzano tomatoes, fresh oregano, fresh thyme, crushed red pepper flakes, and a pinch each of kosher salt and black pepper. Let the mixture simmer gently for 10 minutes, allowing the sauce to thicken slightly. Taste and adjust seasonings as desired.
  3. Prepare the Zucchini Ribbons: While the sauce simmers, use a mandolin or vegetable peeler to slice the zucchini into approximately 1/4 inch wide strips. Lay the strips flat on a paper towel-lined counter and sprinkle lightly with salt to draw out excess moisture.
  4. Make the Cheese Mixture: In a medium bowl, combine the whole milk ricotta cheese, shredded fontina, and half (1/2 cup) of the basil pesto until well blended and creamy.
  5. Assemble the Involtini: Spread about three-quarters of the tomato sauce evenly on the bottom of the prepared baking dish. Take two zucchini ribbons side by side lengthwise and spoon approximately 1 tablespoon of the cheese filling onto the center. Gently roll the zucchini ribbons into a coil, seam-side down, and place them in the dish. Repeat this process with the remaining zucchini ribbons and filling.
  6. Add Toppings: Pour the remaining tomato sauce over the rolled zucchini coils and drizzle the leftover 1/4 cup basil pesto evenly on top. Scatter torn mozzarella pieces over the dish for a melty, golden finish.
  7. Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes or until the cheese has melted and begins to lightly brown on top.
  8. Serve: Remove from the oven and allow to cool for 5 minutes. Garnish with fresh basil and thyme leaves before serving. Enjoy your flavorful, comforting zucchini involtini!

Notes

  • Zucchini ribbons can be salted and set aside for 10-15 minutes to release moisture, then patted dry to prevent excess water in the dish.
  • Use spicy Italian sausage for a bold flavor or substitute with mild sausage and add extra crushed red pepper for heat.
  • Fresh herbs like oregano and thyme provide brightness, but dried can be used if fresh is unavailable.
  • This dish can be prepared a day ahead and baked just before serving for convenience.
  • Leftovers can be refrigerated and gently reheated in the oven or microwave.

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