This post may contain affiliate links, please see our privacy policy for details.
Eggplant Zucchini Pesto Involtini. This Italian Involtini is the perfect summertime dinner, using both in-season eggplant and zucchini! Summer zucchini and eggplant are sliced into ribbons, rolled up with basil pesto and ricotta cheese, and then baked in a spicy, herby tomato sauce. Simple to make and so delicious!
It’s crazy that we’re already entering the second half of July. After a weekend spent in Cleveland, I quickly realized that we are somehow deep into summer. The produce in the Midwest is thriving, and a quick trip to Whole Foods proved that.
For me, this is such a fun time of year to cook in the kitchen. The variety of tomatoes, squashes, peppers, and fruits the season has to offer makes my produce options endless!
I always have a lot of fun trying to be creative with foods I haven’t used before or don’t use often. Eggplant is a produce I’ve only cooked with a handful of times, but I had fun here, and I’m excited to share this new recipe with you all!
Eggplant isn’t always the yummiest vegetable, but when cooked properly, it can be delicious!
Today I combined it with yellow summer squash (or zucchini) for a good mix and it came out perfect!
Here are the details
Step 1: roast the eggplant
Start by slicing the eggplant into strips and roasting it to make it easier to work with and less tough.
Then just olive oil and some salt and into the oven it goes.
Step 2: make the sauce
While the eggplant is roasting, 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, you can easily omit the sausage from the sauce. I recommend adding some fresh garlic and a touch more crushed red pepper flakes. This will keep the sauce flavorful and spicy.
Step 3: prep the zucchini
Start by slicing the zucchini into thin ribbons. I find this easiest to do with a mandoline, but you can also use a knife. Lay the zucchini flat, sprinkle it with salt, and let it sit for a few minutes.
This will draw out any excess water and make the zucchini ribbons pliable for rolling. It’s a little extra work, but it’s worth it.
Step 4: the ricotta
Now mix ricotta cheese with basil pesto. I also mix in Fontina cheese. YUM!
Step 5: roll and bake
Take the eggplant and zucchini and place a dollop of ricotta cheese onto each strip, then roll the ricotta cheese up in the eggplant and zucchini. You should now have cute little stuffed rolls!
Place each roll into the tomato sauce. Add cheese on top, then bake until the sauce is bubbling and the cheese is melty.
Your kitchen will smell incredible, like an Italian grandma’s kitchen!
If I could best describe this dish I would say that it’s kind of like stuffed pasta shells, but minus the pasta. It truly is mouth-watering. This is a great way to use the season’s best produce. It’s also easy enough to serve any night of the week or for your next Saturday night dinner party.
Looking for other summer pasta? Try these weeknight favorites.
Lemon Basil Zucchini Pasta Alfredo
Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas
Antipasto Pasta Salad with Herby Parmesan Vinaigrette
One Pot Lemon Basil, Asparagus, and Sausage Pasta
20 minute lemon butter pasta with ricotta and spicy breadcrumbs
Lastly, if you make this Eggplant Zucchini Pesto 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!
Spicy Pesto Eggplant Zucchini Involtini
Servings: 6
Calories Per Serving: 618 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
-
1. Preheat your oven to 400° F. Line a baking sheet with parchment paper. 2. Cut the tops and bottoms off the eggplants. Slice lengthwise into 4-5 slices. Drizzle them with the olive oil and sprinkle with salt. Bake for 20 minutes or until soft.3. Meanwhile, make the sauce. In a large skillet over medium heat, brown the sausage all over, about 5 minutes. Add the bell pepper, tomatoes, oregano, thyme, chili flakes, salt, and pepper. Simmer for 10 minutes or until the sauce thickens slightly. 4. 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. 5. In a medium bowl, combine the ricotta, fontina, and 1/2 cup pesto. 6. 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. Do the same thing with the roasted eggplant, adding each roll directly to the sauce. Spoon the remaining tomato sauce over top of the dish. Top with 1/4 cup pesto. Add the mozzarella.7. Bake for 20 minutes or until the cheese has melted and is lightly browned on top. Cool for 5 minutes before serving. Serve with fresh basil. Enjoy!
