Spicy Pesto and Cheese Stuffed Zucchini Involtini is a fresh and healthy twist on an Italian classic. Instead of the traditional eggplant, zucchini ribbons are filled with a creamy ricotta and fontina cheese mixture, spiced up with pesto, and then baked in a flavorful, herby tomato sauce. This dish is a perfect summer dinner that combines vibrant vegetables with the indulgence of cheese and pesto, making it a crowd-pleaser for any occasion.

Full Recipe:

Ingredients

For the Tomato Sauce:

• 2 tbsp extra virgin olive oil

• ½ lb ground spicy Italian chicken sausage (optional for a vegetarian version)

• 1 red bell pepper, chopped

• 1 can (14 oz) crushed San Marzano tomatoes (or 2 cups tomato sauce)

• 1 tbsp fresh oregano (or 2 tsp dried)

• 1 tbsp fresh thyme leaves (or 2 tsp dried)

• 1 pinch crushed red pepper flakes

• Kosher salt and black pepper to taste

For the Zucchini:

• 2 large zucchini or yellow summer squash

• 1 ½ cups whole milk ricotta cheese

• 1 cup shredded fontina cheese

• ¾ cup basil pesto, homemade or store-bought

• 4 oz mozzarella, torn into pieces

• Fresh basil for serving

Directions

1. Preheat the Oven:
   Preheat the oven to 425°F (220°C) and lightly grease a 9×13 inch baking dish.

2. Prepare the Tomato Sauce:
   Heat olive oil in a large pot over high heat. Add the chicken sausage (if using) and cook until browned, about 5-8 minutes. Add the chopped bell pepper, crushed tomatoes, oregano, thyme, red pepper flakes, salt, and pepper. Let the sauce simmer for 10 minutes, stirring occasionally. Set aside.

3. Prepare the Zucchini:
   Using a mandoline or vegetable peeler, slice the zucchini into ¼-inch wide ribbons. Lay them flat on paper towels and sprinkle with salt to draw out moisture. Let them sit for a few minutes, then blot off any excess liquid.

4. Make the Filling:
   In a medium bowl, combine the ricotta cheese, fontina cheese, and ½ cup pesto. Mix until smooth and set aside.

5. Assemble the Involtini:
   Spread ¾ of the tomato sauce on the bottom of the prepared baking dish. Take 2 zucchini ribbons and place them side by side. Spoon about 1 tablespoon of the cheese filling in the center and roll up the zucchini into a coil. Place each roll seam-side down in the baking dish. Repeat with the remaining zucchini.

6. Top and Bake:
   Spoon the remaining tomato sauce over the zucchini rolls. Drizzle the remaining ¼ cup pesto on top and sprinkle with mozzarella. Bake for 15-20 minutes, until the cheese has melted and the sauce is bubbling.

7. Serve:
   Let the dish cool for 5 minutes before serving. Garnish with fresh basil and enjoy!

Nutrients (Estimated per serving, makes 6 servings)

• Calories: ~892 kcal

• Carbohydrates: ~22g

• Protein: ~25g

• Fat: ~56g

• Saturated Fat: ~27g

• Fiber: ~3g

Zucchini: The Perfect Base for Involtini

Zucchini is the star of this dish. It’s mild in flavor, which allows the rich, cheesy filling and vibrant pesto to shine. Zucchini’s versatility makes it the perfect vegetable to use in this recipe, as it can easily be transformed into thin ribbons that mimic pasta, providing a light and delicate texture.

The zucchini ribbons are salted to draw out excess moisture, which helps them become tender when baked and prevents the dish from becoming watery. After the zucchini has been salted and any moisture is blotted off, the ribbons are ready to be stuffed and rolled, creating a delicate, bite-sized package of cheesy goodness.

Using zucchini instead of eggplant lightens the dish, making it a great option for those looking for a lower-carb or vegetarian meal. The zucchini also adds a fresh, slightly sweet flavor that balances beautifully with the savory tomato sauce and pesto.

The Pesto: A Flavorful Kick

No dish inspired by Italian cuisine would be complete without a good pesto, and in this recipe, pesto is used both in the filling and as a topping for the zucchini rolls. The pesto adds a burst of fresh, herby flavor that elevates the dish and gives it that signature Italian taste.

Made with fresh basil, garlic, pine nuts, and olive oil, pesto is a rich and aromatic sauce that pairs wonderfully with the creamy cheese filling. It also adds a subtle heat, which complements the savory tomato sauce and makes the dish more complex and flavorful. Using homemade pesto takes this dish to the next level, but store-bought pesto is also a convenient option if you’re short on time.

The pesto not only enhances the flavor of the cheese filling but also provides a drizzle on top of the zucchini rolls before baking. This helps the flavors meld together while the rolls bake, giving them an extra layer of richness.

The Cheese: A Creamy, Savory Filling

The cheese filling for the zucchini rolls is the perfect combination of rich and creamy. The base of the filling is made from whole milk ricotta cheese, which is known for its smooth, creamy texture. Ricotta is often used in Italian dishes because it absorbs flavors well and creates a light yet rich base.

Fontina cheese is added to the ricotta for an extra depth of flavor. Fontina has a slightly nutty and buttery flavor that melts beautifully, adding a creamy texture and a rich, savory taste. The cheese mixture is spiced up with pesto, adding a fresh, herby element to the filling.

The combination of ricotta, fontina, and pesto creates a filling that’s creamy, flavorful, and just the right consistency to stuff the zucchini ribbons. When baked, the cheese filling melts into the zucchini, creating a deliciously comforting texture that pairs perfectly with the tangy tomato sauce.

The Tomato Sauce: Herby and Savory

The tomato sauce used in Spicy Pesto and Cheese Stuffed Zucchini Involtini is simple yet full of flavor. Made with crushed San Marzano tomatoes (or tomato sauce), fresh oregano, thyme, and a pinch of red pepper flakes, the sauce is a savory complement to the creamy, cheesy zucchini rolls.

San Marzano tomatoes are prized for their sweetness and low acidity, making them ideal for creating a smooth, well-balanced sauce. The herbs—oregano and thyme—add a fragrant, earthy quality, while the red pepper flakes introduce a hint of spice that enhances the overall flavor profile of the dish.

This sauce is simmered for a few minutes to bring the flavors together and reduce slightly, allowing it to thicken and develop depth. When it’s spooned over the stuffed zucchini rolls and baked, it adds a rich, savory layer of flavor that complements the fresh vegetables and cheesy filling.

Baking the Involtini: Golden and Bubbling Perfection

Once the zucchini is stuffed and rolled, the next step is baking. The zucchini rolls are arranged in a baking dish, covered with a generous amount of tomato sauce, and topped with mozzarella. As the rolls bake in the oven, the cheese melts, the sauce bubbles, and the zucchini softens, creating the perfect balance of textures.

The mozzarella cheese on top adds a gooey, cheesy layer that binds everything together. For an extra touch of flavor, you can drizzle a bit more pesto on top before baking. This final step helps the flavors meld together and gives the dish a vibrant, colorful finish.

Baking for about 15-20 minutes ensures that the zucchini is tender, the cheese is melted and bubbling, and the sauce has thickened to perfection. The result is a deliciously savory dish with a delightful mix of textures—from the tender zucchini to the creamy filling and crispy top.

Serving and Garnishing

Once the dish has baked to perfection, let it cool for a few minutes before serving. Garnish with fresh basil leaves for a touch of color and added freshness. The basil adds an aromatic note that complements the herby pesto and tomato sauce.

For a complete meal, serve the Spicy Pesto and Cheese Stuffed Zucchini Involtini with a side of roasted vegetables, a simple green salad, or some crusty bread to soak up any leftover sauce. This dish pairs wonderfully with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to balance the richness of the cheese and pesto.

Why This Dish is Perfect for Summer

Spicy Pesto and Cheese Stuffed Zucchini Involtini is the perfect summer dish. Zucchini is in season during the warmer months, and it’s a vegetable that’s light, fresh, and easy to work with. The dish also uses pesto, which is often made with fresh basil—another summer favorite. The vibrant, herbaceous flavors and the light yet rich combination of cheese and vegetables make this a meal that celebrates the best of summer produce.

Conclusion: A Light, Flavorful Twist on a Classic

Spicy Pesto and Cheese Stuffed Zucchini Involtini is a delicious and healthy take on a traditional Italian dish. The zucchini ribbons, stuffed with a creamy ricotta and fontina cheese mixture and flavored with pesto, are baked in a savory tomato sauce and topped with melted mozzarella. This dish strikes the perfect balance between fresh vegetables, rich cheese, and a tangy tomato sauce, making it a satisfying and flavorful meal for any occasion.

Whether you’re looking for a light summer dinner or a dish to impress guests, this recipe is sure to be a hit. Try it today and enjoy a flavorful, cheesy twist on an Italian classic!