Spicy Pesto Cheese Zucchini (Print Version)

Zucchini ribbons filled with pesto, cheese, and baked in spicy tomato sauce. A vibrant, summery dish for sharing.

# Ingredients:

→ Main Ingredients

01 - 2 tablespoons extra virgin olive oil
02 - ½ pound ground spicy Italian chicken sausage
03 - 1 red bell pepper, chopped
04 - 1 can crushed San Marzano tomatoes or 2 cups tomato sauce
05 - 1 tablespoon chopped fresh oregano or 2 teaspoons dried
06 - 1 tablespoon fresh thyme leaves or 2 teaspoons dried
07 - 1 pinch crushed red pepper flakes
08 - Kosher salt and black pepper to taste
09 - 2 large zucchini or yellow summer squash
10 - 1 ½ cups whole milk ricotta cheese
11 - 1 cup shredded fontina cheese
12 - ¾ cup basil pesto, homemade or store-bought
13 - 4 ounces mozzarella, torn
14 - Fresh basil for serving

# Steps:

01 - Preheat the oven to 425°F. Lightly grease a 9x13-inch baking dish or a similarly sized dish.
02 - Heat olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown thoroughly, about 5 to 8 minutes. Reduce the heat to low and stir in the chopped bell pepper, crushed tomatoes, oregano, thyme, crushed red pepper flakes, and a pinch each of salt and black pepper. Simmer for 10 minutes or until the sauce thickens slightly. Adjust seasonings to taste.
03 - Using a mandolin or vegetable peeler, slice the zucchini into 1/4 inch wide ribbons. Lay the ribbons flat on a paper towel-lined surface and sprinkle lightly with salt to draw out moisture. You should end up with approximately 30 ribbons.
04 - In a medium bowl, combine the ricotta cheese, shredded fontina cheese, and 1/2 cup of basil pesto. Stir until evenly combined.
05 - Spread 3/4 of the prepared tomato sauce into the bottom of the greased baking dish. Take 2 zucchini ribbons and lay them side by side lengthwise. Place approximately 1 tablespoon of the cheese filling in the center, then roll into a tight coil. Set the rolled zucchini seam-side down in the baking dish. Repeat this process with the remaining zucchini ribbons and filling.
06 - Spoon the remaining tomato sauce over the zucchini rolls. Drizzle the remaining 1/4 cup of pesto evenly over the top. Scatter the torn mozzarella on top. Bake in the preheated oven for 25 to 30 minutes, or until the cheese is golden and bubbly.
07 - Garnish the baked involtini with fresh basil leaves. Serve warm.

# Helpful Notes:

01 - Salting the zucchini ribbons helps remove excess moisture, preventing the dish from becoming watery.

Back