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Eggplant Zucchini Pesto Involtini. This Italian Involtini is the right summertime dinner, utilizing each in-season eggplant and zucchini! Summer time zucchini and eggplant are sliced into ribbons, rolled up with basil pesto and ricotta cheese, after which baked in a spicy, herby tomato sauce. Easy to make and so scrumptious!
It’s loopy that we’re already coming into the second half of July. After a weekend spent in Cleveland, I shortly realized that we’re one way or the other deep into summer season. The produce within the Midwest is prospering, and a fast journey to Complete Meals proved that.
For me, that is such a enjoyable time of yr to cook dinner within the kitchen. The number of tomatoes, squashes, peppers, and fruits the season has to supply makes my produce choices infinite!
I at all times have a number of enjoyable attempting to be inventive with meals I haven’t used earlier than or don’t use usually. Eggplant is a produce I’ve solely cooked with a handful of occasions, however I had enjoyable right here, and I’m excited to share this new recipe with you all!
Eggplant isn’t at all times the yummiest vegetable, however when cooked correctly, it may be scrumptious!
Immediately I mixed it with yellow summer season squash (or zucchini) for a great combine and it got here out excellent!
Listed here are the main points
Step 1: roast the eggplant
Begin by slicing the eggplant into strips and roasting it to make it simpler to work with and fewer powerful.
Then simply olive oil and a few salt and into the oven it goes.
Step 2: make the sauce
Whereas the eggplant is roasting, make the tomato sauce.
I stored this quite simple, utilizing canned tomatoes, contemporary oregano, and thyme. I did add a particular ingredient, spicy Italian hen sausage.
In fact, if you happen to’re vegetarian or simply going for a meatless Monday, you possibly can simply omit the sausage from the sauce. I like to recommend including some contemporary garlic and a contact extra crushed purple pepper flakes. This may maintain the sauce flavorful and spicy.
Step 3: prep the zucchini
Begin by slicing the zucchini into skinny ribbons. I discover this best to do with a mandoline, however you may also use a knife. Lay the zucchini flat, sprinkle it with salt, and let it sit for a couple of minutes.
This may draw out any extra water and make the zucchini ribbons pliable for rolling. It’s a bit of further work, nevertheless it’s price it.
Step 4: the ricotta
Now combine ricotta cheese with basil pesto. I additionally combine in Fontina cheese. YUM!
Step 5: roll and bake
Take the eggplant and zucchini and place a dollop of ricotta cheese onto every strip, then roll the ricotta cheese up within the eggplant and zucchini. You must now have cute little stuffed rolls!
Place every roll into the tomato sauce. Add cheese on prime, then bake till the sauce is effervescent and the cheese is melty.
Your kitchen will scent unimaginable, like an Italian grandma’s kitchen!
If I may greatest describe this dish I might say that it’s sort of like stuffed pasta shells, however minus the pasta. It actually is mouth-watering. It is a good way to make use of the season’s greatest produce. It’s additionally straightforward sufficient to serve any evening of the week or in your subsequent Saturday evening ceremonial dinner.
Searching for different summer season pasta? Strive these weeknight favorites.
Lemon Basil Zucchini Pasta Alfredo
Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas
Antipasto Pasta Salad with Herby Parmesan French dressing
One Pot Lemon Basil, Asparagus, and Sausage Pasta
20 minute lemon butter pasta with ricotta and spicy breadcrumbs
Lastly, if you happen to make this Eggplant Zucchini Pesto Involtini, remember to go away a remark and/or give this recipe a score! Above all, I really like to listen to from you guys and at all times do my greatest to answer every remark. And, in fact, if you happen to do make this recipe, don’t overlook to tag me on Instagram! Trying by way of the pictures of recipes you all have made is my favourite!
Spicy Pesto Eggplant Zucchini Involtini
Servings: 6
Energy Per Serving: 618 kcal
Dietary data is simply an estimate. The accuracy of the dietary data for any recipe on this website just isn’t assured.
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1. Preheat your oven to 400° F. Line a baking sheet with parchment paper. 2. Reduce 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 till delicate.3. In the meantime, make the sauce. In a big skillet over medium warmth, brown the sausage throughout, about 5 minutes. Add the bell pepper, tomatoes, oregano, thyme, chili flakes, salt, and pepper. Simmer for 10 minutes or till the sauce thickens barely. 4. Utilizing a mandolin or vegetable peeler, peel the zucchini into 1/4 inch extensive strips and lay them flat on a paper towel-lined counter. You must have round 30 strips. Sprinkle the zucchini with salt. 5. In a medium bowl, mix the ricotta, fontina, and 1/2 cup pesto. 6. To assemble, spoon 3/4 of the tomato sauce into the underside of the ready baking dish. Seize 2 zucchini ribbons and lay them facet by facet lengthwise. Spoon about 1 tablespoon of filling onto the middle of the zucchini. Roll right into a coil and place every seam-side down within the dish as you go. Do the identical factor with the roasted eggplant, including every roll on to the sauce. Spoon the remaining tomato sauce over prime of the dish. Prime with 1/4 cup pesto. Add the mozzarella.7. Bake for 20 minutes or till the cheese has melted and is calmly browned on prime. Cool for five minutes earlier than serving. Serve with contemporary basil. Take pleasure in!
