Spicy Pesto Cheese Zucchini

Spicy Pesto and Cheese Stuffed Zucchini Involtini has become my favorite way to use up the overload of summer zucchini. Imagine thin ribbons of zucchini tucked around a rich mixture of pesto and cheese, then baked in a tangy, herby tomato sauce until bubbling and golden. This dish brings out everything I love about summer flavors with a kick of spice and creamy comfort all in one bite.

When I first made this for a backyard dinner, everyone fought for seconds—the pan was scraped clean and there were happy requests for the recipe all around.

Ingredients

• Extra virgin olive oil: adds depth and helps brown sausage look for a fruity green oil
• Ground spicy Italian chicken sausage: brings bold flavor use one with lots of herbs
• Red bell pepper: for sweetness and color pick a firm and shiny one
• Crushed San Marzano tomatoes or tomato sauce: create that classic Italian base buy whole and crush yourself for the best flavor
• Fresh oregano and thyme: add garden-fresh aroma if using dried check they are still fragrant
• Crushed red pepper flakes: offer heat adjust to taste for your spice level
• Kosher salt and black pepper: boost every element pick freshly ground black pepper
• Zucchini or yellow summer squash: use large, firm ones for easy ribbon slicing
• Whole milk ricotta cheese: creates creamy texture try to find one without stabilizers
• Shredded fontina cheese: gives stretch and richness buy a block and shred yourself
• Basil pesto: delivers nutty, fresh, herby punch homemade if possible or a high quality refrigerated brand
• Mozzarella: tears into gooey pockets of cheese opt for whole milk mozzarella
• Fresh basil: for a finale of brightness use the leaves whole or torn for best presentation

Step-by-Step Instructions

Prep the Oven and Baking Dish:

Preheat your oven to a hot 425 degrees F and lightly grease your baking dish so nothing sticks later

Make the Sauce Base:

Heat olive oil in your largest pot over high heat until shimmering then crumble in chicken sausage and brown it for up to 8 minutes Every bit should lose all pinkness Lower heat before tossing in bell pepper crushed tomatoes oregano thyme red pepper flakes and a pinch each of salt and pepper Let the sauce simmer for a good 10 minutes so excess liquid reduces Taste along the way adjust salt pepper or spice

Slice the Zucchini Ribbons:

With a mandolin or sharp vegetable peeler carefully slice long ribbons from top to bottom about quarter inch thick Lay them side by side on paper towels This helps them dry out slightly making them easier to roll Sprinkle lightly with salt and let sit while you prep filling

Mix the Cheesy Filling:

In a bowl combine ricotta fontina and most of the pesto For even blending stir briskly with a fork Taste a bit to check for seasoning The filling should be creamy and spreadable

Assemble the Involtini:

Spread most of the tomato sauce in your prepared baking dish For each roll lay two zucchini ribbons side by side Scoop a generous spoonful of cheese filling onto the center Gently roll into a loose coil and place seam side down into the sauce Keep going with the rest lining them up snugly Add the rest of your sauce on top Drizzle remaining pesto so it weaves over the zucchini Tuck in torn mozzarella between the rolls

Bake Until Bubbly:

Slide the dish into the oven and bake until the cheese melts and turns golden on top and everything smells amazing This usually takes about 30 minutes Let cool a few minutes before piling on fresh basil

Save

Storage Tips

Zucchini involtini keeps well refrigerated for up to three days Let the dish come to room temperature before reheating for even warmth For freezing assemble everything but skip baking Cover well and freeze for up to a month Add ten minutes to baking time straight from freezer You might want to add extra sauce as zucchini will release more liquid when reheated

Ingredient Substitutions

Swap the chicken sausage for turkey or even a plant based sausage for a vegetarian-friendly version Ricotta can be subbed with cottage cheese in a pinch but drain it first Smoked provolone stands in well for fontina If you do not have bell pepper diced eggplant works nicely

Serving Suggestions

Serve hot as a main dish with a loaf of crusty Italian bread or garlic knots A fresh green salad with lemon vinaigrette brightens the meal This pairs beautifully with chilled white wine or sparkling water Add grilled corn or marinated olives for a backyard feast

Save

Cultural Context

Involtini means rolled up in Italian and can be made with anything from eggplant to veal The tradition of rolling vegetables with cheese or meat filling dates back centuries in Southern Italy making use of abundant summer produce I fell in love with this practice during a visit to Napoli where every grandma had her own unique filling

Recipe FAQs

→ How do you get zucchini ribbons thin enough to roll?

Use a mandolin or vegetable peeler to slice zucchini lengthwise into 1/4-inch wide strips. Lay ribbons on paper towels to drain excess moisture and sprinkle lightly with salt for pliability.

→ What cheeses work best for the filling?

A blend of whole milk ricotta and shredded fontina provides creaminess and melt. Mozzarella adds a gooey topping, and you can substitute other melting cheeses if preferred.

→ Can I make this dish vegetarian?

Yes, simply omit the chicken sausage from the sauce and consider boosting flavor with additional herbs or chopped mushrooms for a savory note.

→ Does store-bought pesto work?

Both homemade and quality store-bought pesto work well. Use your favorite variety, but opt for one with plenty of fresh basil for the brightest flavor.

→ How do you prevent the dish from becoming watery?

Salting the zucchini and letting it rest draws out excess moisture. Gently blot or squeeze ribbons dry with paper towels before rolling and baking.

→ Can this be made ahead of time?

Assemble the dish up to the baking step, cover, and refrigerate. Bake just before serving for best texture and flavor.