Eggplant Zucchini Pesto Involtini by @halfbakedharvest

1h15
Medium

4 servings

🫒

30 ml

Extra Virgin Olive Oil

🍆

2 large

Eggplant

🧂

1 pinch

Salt

🌶️

1 pinch

Black Pepper

🍗

450 g

Ground Spicy Italian Chicken Sausage

🌶️

1 chopped

Red Bell Pepper

🍅

400 g

San Marzano Tomatoes

🌿

15 ml

Fresh Oregano

🌿

15 ml

Fresh Thyme Leaves

🌶️

1 pinch

Chili Flakes

🥒

1 large

Zucchini Or Yellow Summer Squash

🧀

360 ml

Whole Milk Ricotta Cheese

🧀

240 ml

Shredded Fontina Cheese

🌿

180 ml

Basil Pesto

🧀

240 ml

Shredded Mozzarella

🌿

1 handful

Fresh Basil

Preparation Steps

  1. Step 1/11

    Preheat the oven to 400°F (200°C).

  2. Step 2/11

    Slice the eggplants and zucchini lengthwise into thin strips using a knife and cutting board.

    🍆eggplant
    🥒zucchini or yellow summer squash
    🔪knife
    📏cutting board

  3. Step 3/11

    Brush the eggplant and zucchini slices with extra virgin olive oil and season with salt and black pepper.

    🫒extra virgin olive oil
    🧂salt
    🌶️black pepper
    🥄spoon

  4. Step 4/11

    Roast the eggplant and zucchini slices in the oven for 20 minutes until tender.

  5. Step 5/11

    In a skillet over medium heat, cook the ground spicy Italian chicken sausage until browned.

    🍗ground spicy Italian chicken sausage

  6. Step 6/11

    Add the chopped red bell pepper, crushed San Marzano tomatoes, fresh oregano, fresh thyme leaves, and chili flakes to the skillet. Cook for 10 minutes.

    🌶️red bell pepper
    🍅San Marzano tomatoes
    🌿fresh oregano
    🌿fresh thyme leaves
    🌶️chili flakes
    🥄spoon

  7. Step 7/11

    Spread a thin layer of the sausage mixture on each eggplant and zucchini slice. Top with a spoonful of ricotta cheese, fontina cheese, and basil pesto.

    🧀whole milk ricotta cheese
    🧀shredded fontina cheese
    🌿basil pesto
    🥄spoon

  8. Step 8/11

    Roll up the slices and place them seam-side down in a baking dish.

    🍲baking dish

  9. Step 9/11

    Sprinkle shredded mozzarella cheese on top of the rolls.

    🧀shredded mozzarella
    🥄spoon

  10. Step 10/11

    Bake in the oven for 25 minutes until the cheese is melted and bubbly.

  11. Step 11/11

    Garnish with fresh basil before serving.

    🌿fresh basil
    🥄spoon

Composition

Ingredients

Types

Vegetables, Spices, Meat, Herbs, Dairy, Condiments

Ingredients

extra virgin olive oil, eggplant, salt, black pepper, ground spicy Italian chicken sausage, red bell pepper, San Marzano tomatoes, fresh oregano, fresh thyme leaves, chili flakes, zucchini or yellow summer squash, whole milk ricotta cheese, shredded fontina cheese, basil pesto, shredded mozzarella, fresh basil

Allergens

Dairy, Nuts

Dietetics

Dietary regimen

Low Carb

Calories

400 kcal

Macro nutrients

Protein: 25g, Fat: 30g, Carbohydrates: 15g, Sugar: 10g, Fiber: 5g

Nutritional Information

Minerals

Sodium: 1000mg, Calcium: 300mg, Iron: 2mg

Vitamins

Vitamin A: 700IU, Vitamin C: 30mg, Vitamin D: 0.5µg, Vitamin K: 10µg

Preparation

Time Information

Preparation

30 minutes

Cooking

45 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

knife, cutting board, baking dish, spoon

Appliances

oven, stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Creamy

Flavors

Savory, Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)