Spicy Pesto And Cheese Stuffed Zucchini Involtini Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a small bowl, combine the pesto, ricotta cheese, and Parmesan cheese. Stir until well combined.
• STEP 3.Using a mandoline or a sharp knife, slice the zucchini lengthwise into thin strips.
• STEP 4.Spread a thin layer of the pesto and cheese mixture onto each zucchini strip. Roll up the zucchini strip and place it in a baking dish, seam side down.
• STEP 5.Repeat with the remaining zucchini strips and filling.
• STEP 6.Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and lightly browned.
• STEP 7.Remove from the oven and let the involtini cool for a few minutes before serving. Serve as a main course or as a side dish.

Cooking Tips

• If you prefer a milder flavor, use regular pesto instead of spicy pesto.
• Feel free to add other ingredients to the filling, such as sun-dried tomatoes or chopped olives.
• Leftover involtini can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover involtini in an airtight container in the refrigerator for up to 3 days.
• Serve the involtini as a main course or as a side dish with a fresh salad or crusty bread.