SPICY PESTO AND CHEESE STUFFED ZUCCHINI INVOLTINI

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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 cheese 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.

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 9x13 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 and 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!

Recipe Adapted : spicy pesto and cheese stuffed zucchini involtini @ halfbakedharvest