If you’re still looking to use up all that summer zucchini, this delicious Pesto Cashew Ricotta Stuffed Zucchini Involtini is just the thing for you! Traditional marinara made from homegrown tomatoes, plenty of herbs, and spices layered into the bottom of a skillet. Thin strips of zucchini are filled with cashew ricotta swirled with fresh basil pesto, and are then rolled up into little pouches and placed on top of the marinara. Finally, everything is topped with extra pesto and a heavy sprinkle of mozzarella. Baked until golden and bubbly, thus dish is nothing short of perfection! It's heart warming, packed with flavor, and nearly melts in your mouth.
Pesto Cashew Ricotta Stuffed Zucchini Involtini
Sauce:
- 1 tbsp olive oil
- 1/2 red onion
- 1 tbsp garlic, minced
- 2 lbs fresh tomatoes, quartered
- 2 tbsp fresh thyme
- 1 tbsp fresh oregano
- 1 tbsp fresh parsley
- 1 tsp crushed red pepper flakes
- Salt and pepper to taste
Pesto Cashew Ricotta
- 1 1/2 cups raw cashews
- 1/2 cup water
- 1 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
- 2 garlic cloves
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup basil pesto of choice (preferably homemade)
Involtini:
- 2 large zucchinis
- 4 oz mozzarella of choice
- 1/4 cup basil pesto of choice (preferably homemade)
Preheat the oven to 425 degrees F. Lightly grease 10 inch skillet and set aside. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the onion and cook until caramelized, about 5 minutes. Add in the garlic and stir until fragrant, about 2 minutes. Pour in the tomatoes, oregano, thyme, parsley, crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 10 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.
Meanwhile, 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 and sprinkle them with salt.
In a blender, combine all the ricotta ingredients, except for the pesto, and blend until smooth. Pour into a jar and swirl in the pesto. Set aside.
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. Repeat with remaining zucchini. Spoon the remaining tomato sauce over top of the zucchini and then drizzle the remaining 1/4 cup pesto evenly over everything. Finish with the mozzarella.
Transfer the skillet to the oven and bake 15-20 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil and enjoy!
Add comment
Comments