Spicy Pesto & Cheese Stuffed Zucchini Involtini
Thin zucchini ribbons are rolled up with a creamy ricotta–mozzarella filling flavored with spicy pesto. They’re nestled in a tomato base, baked until golden and bubbly, and finished with fresh herbs. Think of it like an Italian-style baked pasta — but lighter, fresher, and gluten-free.
⏱️ Time
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes
Ingredients
For the Zucchini Rolls
3 medium zucchini
1 tbsp olive oil
Salt & pepper
For the Filling
1 cup ricotta cheese (or cottage cheese, well-drained)
½ cup shredded mozzarella
¼ cup grated Parmesan
2 tbsp spicy pesto (or regular pesto + pinch of chili flakes)
1 egg (for binding)
Salt & black pepper, to taste
For the Base Sauce
1 ½ cups tomato passata (or good-quality tomato sauce)
2 garlic cloves, minced
1 tbsp olive oil
½ tsp dried oregano
Pinch of chili flakes (optional)
Salt & pepper, to taste
Garnish
Fresh basil or parsley
Extra Parmesan for serving
Instructions
Step 1: Prepare the Zucchini
1. Slice zucchini lengthwise into thin ribbons (using a mandoline or vegetable peeler).
2. Brush lightly with olive oil, season with salt & pepper.
3. Grill or roast at 200°C (400°F) for 5 minutes until pliable (not fully cooked).
Step 2: Make the Filling
1. In a bowl, mix ricotta, mozzarella, Parmesan, pesto, egg, salt, and pepper.
2. Taste and adjust seasoning (should be cheesy and a little spicy).
Step 3: Make the Tomato Base
1. In a skillet, warm olive oil and sauté garlic for 30 seconds.
2. Add passata, oregano, chili flakes, salt & pepper. Simmer 5 minutes.
3. Spread sauce evenly in the bottom of a baking dish.
Step 4: Assemble the Involtini
1. Place ~1 tbsp filling at one end of each zucchini strip.
2. Roll tightly into a little spiral and place seam-side down in the baking dish.
3. Repeat with all strips until dish is full.
Step 5: Bake
1. Preheat oven to 190°C (375°F).
2. Bake uncovered for 20–25 minutes, until golden and bubbly.
Step 6: Serve
1. Garnish with fresh basil/parsley and extra Parmesan.
2. Serve hot with crusty bread or a light salad.
Notes & Tips
For extra spice, stir a little harissa or Calabrian chili paste into the filling.
Make-ahead friendly: assemble involtini, cover, and refrigerate up to 24 hrs before baking.
Gluten-free by nature — great for low-carb Mediterranean meals.
Try mixing in sautéed spinach or chopped sun-dried tomatoes to the filling for extra depth.
❓ Frequently asked questions FAQ
Q: Can I use eggplant instead of zucchini?
Yes — thin grilled eggplant slices work beautifully.
Q: Can I make it vegan?
Yes — use a vegan ricotta/cream cheese alternative, dairy-free mozzarella, and egg replacer (like flax egg).
Q: What to serve it with?
It pairs well with lemony couscous herbed quinoa, or a fresh Greek salad.
Nutrition information
Calories: ~280
Protein: 15g
Carbs: 14g
Fat: 18g
Fiber: 4g
Sodium: ~480mg