Zucchini Involtini
Ricotta stuffed zucchini baked in marinara with sausage and basil.
Ingredients
- 2 Tbsp olive oil
- 1 lb. spicy Italian chicken sausage, removed from casings
- 28 oz Marinara - I like Rao's
- 1 Tbsp chopped fresh oregano, or 1 tsp dried
- 4 large zucchini or yellow summer squash
- 16 oz whole milk ricotta cheese
- 1 cup shredded fontina cheese
- 1 tsp red pepper flakes
- 2 Tbsp chopped fresh basil
- 3/4 cup prepared basil pesto (I like Kirkland's at Costco)
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan
- 1/4 cup torn fresh basil for serving
Instructions
- Preheat your oven to 400° F
- Using a mandolin or a very sharp knife, slice the zucchini into 1/4 inch wide strips and lay them flat on paper towel-lined baking sheets (you will need 2). You should have around 30 strips. Sprinkle the zucchini liberally with kosher salt. Allow them to sit for about 10 minutes (while you make the sauce and the filling), as the salt will soften the zucchini so you can roll it more easily.
- To make the sauce. In a large skillet over medium heat, add the olive oil and brown the chicken sausage until no longer pink, about 6-7 minutes. Add the marinara, oregano, and season with salt, and pepper. Simmer for 10 minutes or until the sauce thickens slightly.
- In a medium bowl, combine the ricotta, fontina, basil, and 1/2 cup pesto. Season with red pepper flakes, salt and pepper to taste.
- To assemble, blot any excess moisture on the zucchini. Take 2 zucchini strips and lay them into a criss cross pattern (like you are making a plus sign, or a "x"). Spoon about 2 Tbsp of the ricotta filling onto the center of the "x", and fold the ends around like you are wrapping a present. Place each little zucchini package seam-side down into the pan of sauce, nestling into place. Alternatively you can simply roll one zucchini strip with a dollop of the ricotta mixture, making little zucchini rolls - this version may have the filling spill out more, making a messier finished dish, but it's all equally delicious!
- Top with little dollops of the remaining 1/4 cup pesto, and sprinkle with the mozzarella. Finish with the grated parmesan, and back for about 20-25 minutes, until the dish is bubbling and starting to brown on top. If needed, you can pop it under the broiler for a minute as well.
- Finish with fresh basil, and serve right out of the pan!
Notes
This recipe is very loosely based on one from Half Baked Harvest, but definitely has many changes - this is her original, using eggplant. I have streamlined some steps, and use only zucchini or summer squash, instead of eggplant. My version bakes in the same pan that you make the sauce in, removing extra dishes needing a wash.... https://www.halfbakedharvest.com/eggplant-zucchini-pesto-involtini/