Eggplant Zucchini Pesto Involtini is a beautiful and flavorful Italian-inspired dish that features thinly sliced, roasted eggplant and zucchini rolled up with a savory ricotta-pesto filling. These delicious vegetable rolls are then baked in marinara sauce until tender and topped with melted mozzarella, creating a dish that’s light, yet indulgent. The combination of creamy ricotta, fresh pesto, and the richness of roasted vegetables makes this a perfect meal for a meatless dinner or a stunning side dish. It’s a great way to elevate simple ingredients into a dish that feels both comforting and gourmet.
Ingredients:
- 1 large eggplant, thinly sliced lengthwise
- 2 medium zucchinis, thinly sliced lengthwise
- 1 cup ricotta cheese
- 1/4 cup basil pesto (store-bought or homemade)
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Olive oil for brushing
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions:
- Preheat the oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Roast the vegetables: Brush both sides of the eggplant and zucchini slices with olive oil and season with salt and pepper. Arrange them in a single layer on the prepared baking sheets. Roast for 12-15 minutes, flipping halfway, until tender and slightly golden. Remove from the oven and let cool slightly.
- Prepare the filling: In a bowl, mix together the ricotta cheese, basil pesto, and grated Parmesan cheese. Season with salt and pepper to taste.
- Assemble the involtini: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Take one roasted eggplant or zucchini slice and spoon about a tablespoon of the ricotta-pesto filling onto one end. Roll the vegetable slice around the filling and place it seam-side down in the baking dish. Repeat with the remaining slices.
- Top with sauce and cheese: Once all the involtini are assembled, pour the remaining marinara sauce over the top. Sprinkle with shredded mozzarella cheese.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh basil leaves if desired, and serve warm.
This Eggplant Zucchini Pesto Involtini is a light yet satisfying dish that combines the flavors of roasted vegetables, creamy ricotta, and vibrant pesto, making it a delicious option for vegetarians or anyone looking to enjoy a flavorful, wholesome meal.
