Eggplant Zucchini Pesto Involtini by @halfbakedharvest
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
🧀
110 g
Shredded fontina cheese
🌿
180 ml
Basil pesto
🧀
110 g
Shredded mozzarella
🌿
1 handful
Fresh basil
Preheat
Preheat the oven to 400°F (200°C).
Slice
eggplant
zucchini or yellow summer squash
Slice the eggplants and zucchini lengthwise into thin strips using a knife and cutting board.
Brush
extra virgin olive oil
salt- eggplant
Brush the eggplant and zucchini slices with extra virgin olive oil and season with salt and black pepper.
- Roast
- eggplant
Roast the eggplant and zucchini slices in the oven for 20 minutes until tender.
- Cook
ground spicy Italian chicken sausage
In a skillet over medium heat, cook the ground spicy Italian chicken sausage until browned.
Add
red bell pepper
San Marzano tomatoes- fresh oregano
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.
- Spread
whole milk ricotta cheese
shredded fontina cheese
basil pesto
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.
RollRoll up the slices and place them seam-side down in a baking dish.
Sprinkle
shredded mozzarella
Sprinkle shredded mozzarella cheese on top of the rolls.
- Bake
Bake in the oven for 25 minutes until the cheese is melted and bubbly.
- Garnish
fresh basil
Garnish with fresh basil before serving.
Eggplant Zucchini Pesto Involtini by @halfbakedharvest
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
🧀
110 g
Shredded fontina cheese
🌿
180 ml
Basil pesto
🧀
110 g
Shredded mozzarella
🌿
1 handful
Fresh basil
Preparation Steps
Step 1/11
Preheat the oven to 400°F (200°C).
Step 2/11
Slice the eggplants and zucchini lengthwise into thin strips using a knife and cutting board.
Step 3/11
Brush the eggplant and zucchini slices with extra virgin olive oil and season with salt and black pepper.
Step 4/11
Roast the eggplant and zucchini slices in the oven for 20 minutes until tender.
Step 5/11
In a skillet over medium heat, cook the ground spicy Italian chicken sausage until browned.
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.
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.
Step 8/11
Roll up the slices and place them seam-side down in a baking dish.
Step 9/11
Sprinkle shredded mozzarella cheese on top of the rolls.
Step 10/11
Bake in the oven for 25 minutes until the cheese is melted and bubbly.
Step 11/11
Garnish with fresh basil before serving.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
400 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
45 minutes
Overall
1 hour 15 minutes
Difficulty
Level
Medium (2/4)
Steps
11 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@halfbakedharvest
Origin
Cuisine
Geographic
Italy, Europe
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos