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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.

Overhead photo of Spicy Pesto and Cheese Stuffed Zucchini Involtini with spoon in skillet

I’ve always enjoyed zucchini, but I know it can also get a bit boring at times too. Especially during these August days when you have so much on hand. Sometimes you just can’t eat any more raw zucchini salads or zucchini off the grill. I get it, it can get old. But the fun thing about zucchini is that you can really do so much with it. You just have to get a little creative.

Enter this zucchini Involtini. It’s basically cheesy zucchini baked in tomato sauce, and it is DELICIOUS. I’ve decided the easiest way to take zucchini from boring to insanely good is to just add cheese and pesto. Probably the case with most vegetables, right? Cheese especially can be a game-changer.

Anyway, the real inspiration for this recipe starts with the mass amounts of basil I have in the garden (greenhouse). The herb garden is inspiring a lot of recipes this month (like tomorrow’s recipe). It’s overflowing with fresh herbs, tomatoes, and peppers. I’m loving having all of my favorite herbs at my fingertips. I just have to use them up. It’s actually kind of nice having SO many herbs. It really forces me to test out new ways to use them and put my “thinking cap” on.

Kind of fun!

overhead photo of Spicy Pesto and Cheese Stuffed Zucchini Involtini before baking

Traditionally, Involtini is an Italian dish made using sliced and grilled eggplant. I’m not the biggest fan of eggplant, so I’ve always steered clear of making Involtini. I was brainstorming recipes when I thought about swapping the eggplant with zucchini.

Done and done.

I got to work testing out this recipe. I knew after the very first round of testing that this was going to be a recipe worth sharing.

This zucchini Involtini is SO GOOD.

overhead photo of Spicy Pesto and Cheese Stuffed Zucchini Involtini after baking in skillet

overhead photo of Spicy Pesto and Cheese Stuffed Zucchini Involtini with spoon remove zucchini from baking dish

Here are the details.

This recipe requires a little prep work, but it’s all easy and pretty fun too.

First, make the tomato sauce. I kept this very simple, using canned tomatoes, fresh oregano, and thyme. I did add a special ingredient, spicy Italian chicken sausage.

Of course, if you’re vegetarian or just going for a meatless Monday theme, you can easily omit the sausage from the sauce. I’d recommend adding some fresh garlic and a touch more crushed red pepper flakes. This will keep the sauce flavorful and on the spicy side.

With or without the sausage it’s going to be great, so do what works for you!

overhead close up photo of Spicy Pesto and Cheese Stuffed Zucchini Involtini with spoon in baking dish

While the sauce is simmering away, get to work on the zucchini.

Start out by slicing the zucchini into thin ribbons. I find this easiest to do with a mandoline, but you can use a knife as well. You’ll want to lay the zucchini flat, sprinkle it with salt, and let it sit a few minutes. Doing this will draw out any excess water and make the zucchini ribbons pliable for rolling.

Then just mix fresh ricotta cheese with some fontina and basil pesto. Add the cheese to the zucchini, tuck, and roll! It looks all fancy, but it’s actually the easiest to do.

At this point, place the zucchini rolls into the tomato sauce, top with mozzarella, and bake until the cheese is melted and the sauce all bubbly…

overhead photo of Spicy Pesto and Cheese Stuffed Zucchini Involtini on serving plates

Your kitchen will smell incredible…like an Italian grandma’s kitchen, so perfect.

If I could best describe this dish, it’s kind of like stuffed pasta shells, but minus the pasta. Maybe not the best description, but trust me, this zucchini is truly mouth-watering.

You guys know me, I’m usually all about the pasta. But this cheesy zucchini is surprisingly filling and layered with great flavor and texture! This is a new summer dinner favorite for sure. But then you really can’t go wrong with zucchini filled with cheese and pesto in a flavorful tomato sauce. It’s perfection.

If you have fresh zucchini, this is what you should be making…well, either this or my chocolate chunk zucchini bread. Actually, you should just make both. Hey, it’s August, zucchini every day, all day!

side angled photo of Spicy Pesto and Cheese Stuffed Zucchini Involtini on a plate with fork in a zucchini to reveal the cheese inside

If you make this Spicy Pesto and Cheese Stuffed Zucchini Involtini be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch The How To Video:

Spicy Pesto and Cheese Stuffed Zucchini Involtini

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 892 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

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 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!

Notes

Vegetarian Option: If you'd like to make this vegetarian, no problem, just omit the chicken sausage and use a little more crushed red pepper flakes for heat, if you'd like.
To Make Ahead: Do everything up until the final baking. Cool, and store in the fridge for up to 12 hours. Bake as directed. If there is any excess water on the surface of the sauce, drain this off or blot with a paper towel before baking.
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Comments

  1. 5 stars
    I made this tonight and it was SO good!! I used pork sausage because we were really wanting lasagna, but not the carbs, we were not disappointed with this dish. I have made lasagna with zucchini, and I have to say, after making this recipe, I will not do it again. This was much easier and the addition of the pesto was very tasty.

    1. Hi Annette! I am really sorry this did not turn out well for you. Is there anything I can help with? Or anything that could have gone wrong while making it? xTieghan

  2. 5 stars
    LOVED this. Had some beautiful produce (from Ahavah Farm in Peyton….for any of you Colorado people looking for a Farm Share. Yay regenerative farming!), so I made this yesterday and it was amazing. Loved by the whole family – always a plus! Threw some shredded beet greens into the sauce too. Funny story – It felt like Fall so I made my husband and I a fun cocktail before dinner. I’ve been making this Fig Martini for a few years every Fall. Pinned it off of the Crate and Barrel website years ago. Only last night did I notice at the end of the recipe that it’s YOUR recipe! Seriously….I think ALL of our favorite recipes are Half Baked Harvest, even the ones I find on other websites. 🙂

  3. 5 stars
    Didn’t want to make a trip to the store just for ricotta so subbed goat cheese. It was delicious! I’d definitely make it again with the goat cheese.

  4. 5 stars
    This was amazing! I didn’t have fontina, so I just added some pecorino with homemade pesto and cubed some jalapeno chicken sausage. I don’t have a mandolin so I just tried to cut it finely and ended up just putting the filling between two pieces. It was still delicious and light for what you think would be such a rich meal!

  5. 5 stars
    Confession time. I have never liked Italian sausage because of the fennel taste – kind of sour and bitter and almost licorice-y in a way… BUT the way you combine it with basil and red bell pepper (like here and in your pumpkin and pesto shells) makes it totally crave-worthy! I adore that combination now! And the way the zucchini turned out just sort of tender-crisp… Excellent! Might be one of my favorite recipes from your site!

  6. 5 stars
    Quick and easy to make!! Honestly forgot the pesto and basil but still turned out so good! Will definitely make again

  7. 5 stars
    10/10 good!! My husband wasn’t excited when I showed him the pic because of the zucchini but he ended up loving this meal. He said it was the best zucchini dish he’s ever had in his life! I substituted cream cheese too for ricotta because I have a picky eater on my hands and it turned out great. Thank you Tieghan for another recipe I’m saving to my favorites!

  8. This is amazing❣️
    My picky eaters devoured it.
    Will never let this recipe go❣️
    Thank you – Thank you and thank you again.
    Peace and love be with you.
    Going to try and freeze zuc strips and thaw to see if I can make this go through the winter!

  9. This was Amazing!! Enjoyed every bite! Can’t wait to have it again! ? What is the best way to reheat this?

    1. Hey Magda,
      I am so glad you enjoyed the recipe! You could cover with foil and pop these in the oven for 15-20 minutes to reheat. Please let me know if you have any other questions! xTieghan

    1. Hi! I will definitely try for my upcoming recipes, but I do not have the calorie count for this one. I am sorry about that! I hope you still decide to try it! xTieghan

  10. 5 stars
    This recipe was INCREDIBLE. So unique and tasty! I love zucchini anyway, but in this dish I loved how the it was lighter than a pasta might be, which balanced out nicely with the heavier sauce and cheese. I will definitely be making it again!

  11. 5 stars
    This was a super yummy and hearty meal!
    I made it vegetarian by replacing the chicken mince with shredded carrot and eggplant.
    No complaints from my meat loving boyfriend.
    Will definitely make again!

  12. 4 stars
    Just tried this for the first time today but replaced the sausage with soy protein that I seasoned with paprika and chipotle, and it turned out great! I didn’t feel the mozzarella on top was necessary so may leave it out next time. Overall lovely recipe and will make it again!

  13. 5 stars
    I made it like a lasagna instead of in rolls. My husband, who claims to hate zucchini, even ate all the leftovers! Next time, I’ll double it and try freezing one.