Description
A comforting and elegant vegetarian dish featuring thin zucchini slices rolled around a creamy cheese and spicy pesto filling, baked in rich marinara sauce until tender and bubbling.
Ingredients
- 3 medium zucchini
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 3 tablespoons spicy pesto
- 1 egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife. Lightly salt the slices and let them sit for 10 minutes to release excess moisture.
- In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, spicy pesto, egg, minced garlic, Italian seasoning, salt, and black pepper until smooth and creamy.
- Pat the zucchini slices dry with paper towels and lightly brush them with olive oil.
- Spread a thin layer of marinara sauce across the bottom of the prepared baking dish.
- Place a spoonful of the cheese filling at one end of each zucchini slice and gently roll into spirals.
- Arrange the zucchini involtini seam-side down in the baking dish.
- Spoon the remaining marinara sauce over the top and sprinkle with extra mozzarella cheese if desired.
- Bake uncovered for 30 to 35 minutes until the zucchini is tender and the sauce is bubbling.
- Let the involtini cool slightly before serving and garnish with fresh basil.
Notes
- For a lighter filling, substitute ricotta cheese with cottage cheese.
- Add cooked ground turkey or shredded chicken for extra protein.
- For more heat, mix crushed red pepper flakes into the pesto.
- Experiment with cheeses like provolone, fontina, or goat cheese for different flavors.
- You can add sautéed spinach or mushrooms to the filling for a heartier version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F (175°C) oven for about 15 minutes for best texture.
- The involtini can be assembled a day ahead and refrigerated before baking.
- Freeze baked involtini for up to 2 months and thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
