Italian Sausage Zucchini Involtini Recipe
Prep Time:
10 minutes
Cook Time:
50 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1 (28-ounce) can whole peeled San Marzano tomatoes
  • ½ teaspoon salt
  • 6 basil leaves, plus more for topping
  • Pinch of red pepper flakes
  • 3 medium-large zucchini
  • ¾ teaspoon salt, divided
  • 1 tablespoon olive oil, plus more for brushing
  • ½ pound mild or hot Italian sausage, casings removed
  • 1 garlic clove, minced
  • ¾ cup whole-milk ricotta
  • Zest of 1 lemon
  • 1 teaspoon fresh lemon juice
  • ¾ cup freshly grated Parmesan, divided, plus more for topping
  • ¼ cup finely chopped fresh basil
  • ¼ teaspoon pepper
Directions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the garlic and cook until fragrant, about 30 seconds
  3. Add the tomatoes, crushing them by hand, then the salt, basil, and red pepper flakes, and stir. Bring to a simmer and cook for 25-30 minutes, until the tomatoes are thickened into a sauce.
  4. Crush with the back of a spoon to smooth slightly into a sauce.
  5. In the meantime, make the zucchini and filling. Preheat the oven to 400 F.
  6. Thinly slice the zucchini lengthwise with a Y-shaped vegetable peeler.
  7. Spread the slices onto a paper towel-lined sheet tray and sprinkle with about ½ teaspoon salt.
  8. Let rest for 10 minutes, then blot dry.
  9. Heat the remaining olive oil in a skillet over medium heat.
  10. Add the sausage and crumble while browning, for about 5-8 minutes. Add the garlic and stir. Drain the excess fat from the sausage and let it cool slightly.
  11. In a large bowl, combine the ricotta, lemon zest, lemon juice, ¼ cup Parmesan, and chopped basil.
  12. Fold in the sausage, then season with ¼ teaspoon salt and pepper.
  13. To assemble the involtini, first spread pomodoro sauce on the bottom of a casserole dish.
  14. Lay two zucchini ribbons flat and slightly overlapping on a clean surface and add 1 heaping tablespoon of filling to the end.
  15. Roll the zucchini snugly around the filling and place seam-side down into the casserole dish.
  16. Repeat with the remaining zucchini and filling, adding each roll to the dish.
  17. Cover with ½ cup grated Parmesan.
  18. Bake for 18-20 minutes, until the cheese is melted and the sauce is bubbly.
  19. Remove from the oven, let cool slightly, and top with fresh basil and grated Parmesan to serve.