Easy Cheesy Zucchini Involtini
Ingredients
- 2 Zucchini
Sauce
- 2 tbsp olive oil
- 200 grams spicy chicken sausage Can leave out if vegetarian or substitute with spinach
- 1 jar basil tomato sauce
- 1 red bell pepper
- 2 tsp dried oregano or 1 tbsp fresh, finely chopped
- 2 tsp dried thyme or 1 tbsp fresh, finely chopped
- 1 pinch red chili flakes
- salt + pepper to flavor
Filling
- 1 ¼ cup ricotta (about 1 tub)
- 1 cup gouda, shredded
- 1/2 cup pesto fresh or homemade
Topping {Optional}
- 1 jar basil tomato sauce or can use leftovers from sauce if using small baking dish
- 2 cloves garlic, minced
- 1 cup shredded mozzarella or as much as you want
- ¼ cup pesto (or rest of jar)
- panko
Instructions
- Pre-heat oven to 425° Fahrenheit or 220° Celsius
Sauce
- Add olive oil to a pot and brown sausage (about 4 minutes)
- Add the tomato sauce, pepper, and spices
- Cover + let simmer on low until thickened, about 10 minutes
Zoodles
- Using a vegetable peeler or mandolin create long, wide strips out of the zucchini. I used about 30
- Pat the zoodles dry with a paper towel
- Season with sea salt
Filling
- Mix the ricotta, pesto, and gouda together, forming a mixture.
Assemble
- Layer a baking dish with the sauce. If you use a smaller tray you can put just 1/2 the sauce on the bottom and use the rest as the topping.
- Take 2 strips of the zucchini, slightly overlapping, and add 1 spoonful of the filling. Roll the zucchini up and place into the sauce. (I placed mine upwards, but if you choose to lay them down place the seam side down)
Topping {Optional}
- Sprinkle minced garlic on top and cover with tomato sauce (either a new jar or whatever you have left over)
- Drizzle remaining pesto on top
- Sprinkle shredded mozzarella and Panko to your liking.
Baking
- Bake at 425 for 15-20 minutes*If you want to make ahead, you can put the entire baking dish into the fridge up to 24hours and bake when ready!