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Spicy Pesto and Cheese Stuffed Zucchini Involtini
Ingredients
  • 2 tablespoons extra virgin olive oil
  • ½ pound ground spicy Italian chicken sausage
  • 1 red bell pepper, chopped
  • 1 can (14 ounce) crushed San Marzano tomatoes (or 2 cups tomato sauce)
  • 1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 2 teaspoons dried)
  • 1 pinch crushed red pepper flakes
  • kosher salt and black pepper
  • 2 large zucchini or yellow summer squash
  • 1 ½ cups whole milk ricotta cheese
  • 1 cup shredded fontina cheese
  • ¾ cup basil pesto, homemade or store-bought
  • 4 ounces mozzarella, torn
Steps
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