Mediterranean Spicy Pesto & Cheese Stuffed Zucchini Involtini Stew
This dish combines the soul of Mediterranean cooking — fresh herbs, olive oil, cheese, and tomatoes — into a hearty, spicy stew. Soft ribbons of zucchini are rolled around a cheesy pesto filling, nestled in a tomato-garlic sauce, and simmered to perfection. It’s both elegant and rustic — ideal for cozy dinners or special occasions.
⏱️ Time
Prep: 25 minutes
Cook: 35 minutes
Total: 1 hour
Ingredients
For the Zucchini Involtini
2 medium zucchinis, sliced thin lengthwise (use mandolin or peeler)
1 cup ricotta cheese (or cottage cheese, drained)
¼ cup crumbled feta cheese
2 tbsp grated Parmesan cheese
2 tbsp basil pesto (store-bought or homemade)
1 clove garlic, minced
¼ tsp chili flakes (adjust to taste)
Salt and black pepper, to taste
1 tbsp olive oil, for brushing
For the Stew Base
2 tbsp extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (400g) crushed tomatoes
½ cup vegetable broth (or water)
½ tsp chili flakes
1 tsp smoked paprika
½ tsp dried oregano
½ tsp cumin (optional, for depth)
Salt and pepper, to taste
Fresh basil or parsley, for garnish
Instructions
1. Prepare Zucchini Ribbons
Slice zucchinis lengthwise into thin ribbons using a mandolin or peeler. Sprinkle lightly with salt and let sit for 10 minutes to soften, then pat dry with paper towels.
2. Make the Filling
In a bowl, mix ricotta, feta, Parmesan, pesto, garlic, chili flakes, salt, and pepper until creamy and well combined.
3. Roll the Involtini
Place about 1 tablespoon of filling at one end of each zucchini ribbon, then roll up gently to form a small cylinder. Repeat with all ribbons.
4. Prepare the Stew Base
In a deep skillet or pot, heat olive oil over medium heat.
Add onion and sauté for 5 minutes until soft. Add garlic, chili flakes, paprika, oregano, and cumin; cook 30 seconds until fragrant.
Pour in crushed tomatoes and broth. Season with salt and pepper, and simmer uncovered for 10–12 minutes until slightly thickened.
5. Add the Involtini
Gently nestle the zucchini rolls into the simmering tomato sauce. Cover and cook for 15 minutes on low heat until zucchini is tender and the filling is warmed through.
6. Finish & Serve
Drizzle with olive oil and sprinkle with chopped basil or parsley. Serve warm — optionally topped with a little extra feta or Parmesan.
️ Serving Suggestions
Serve with toasted sourdough, brown rice, or couscous.
Add a dollop of Greek yogurt or whipped ricotta on top for creaminess.
For extra Mediterranean flair, top with olives or roasted cherry tomatoes before serving.
Tips
If you like a milder flavor, reduce chili flakes and increase herbs.
Make it ahead of time — the flavors deepen beautifully after a few hours.
Try mixing spinach or chopped sun-dried tomatoes into the filling for variety.
❓ frequently asked questions FAQs
Q: Can I bake the zucchini involtini instead of stewing?
Yes! Place them in a baking dish with the sauce, cover, and bake at 375°F (190°C) for 25–30 minutes.
Q: What pesto works best?
A basil or spicy red pepper pesto gives a great Mediterranean kick, but you can also use spinach or arugula pesto for a lighter twist.
Q: Can I make it non-spicy?
Of course — simply skip the chili flakes. The pesto and herbs will still keep it flavorful.
Nutrition information
Calories: ~330
Protein: 16g
Carbohydrates: 15g
Fiber: 4g
Fat: 24g
Saturated fat: 8g