Description
Creamy zucchini lasagna roll ups bring Italian comfort to your dinner table with a low-carb twist. Rich ricotta, tender zucchini, and savory herbs combine for a delightful meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 3/4 pound (340 grams) Italian sausage (casing removed)
- 1 large egg
Cheese:
- 1 cup (240 grams) part-skim ricotta cheese
- 1/3 cup (40 grams) freshly grated Parmesan cheese
- 2 cups (226 grams) shredded mozzarella cheese
Vegetables and Seasonings:
- 3 large zucchini (about 4 pounds or 1.8 kilograms)
- 1/4 cup (15 grams) chopped fresh basil leaves
- 2 cloves garlic, minced
- 1 tablespoon (15 milliliters) olive oil
- 1 1/2 cups (360 milliliters) marinara sauce
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare zucchini by carefully slicing into delicate, elongated ribbons. Lightly season with salt and allow to rest, enabling excess moisture to naturally release.
- Warm olive oil in a skillet over moderate heat. Crumble sausage and sauté until thoroughly browned and fragrant. Transfer to a cooling surface momentarily.
- Create a creamy filling by blending ricotta, grated Parmesan, whisked egg, chopped basil, and minced garlic. Fold the cooled sausage into the mixture until evenly distributed.
- Using paper towels, gently blot zucchini strips to remove residual moisture. Carefully spread a generous layer of ricotta-sausage blend across each strip, then delicately roll into compact cylinders.
- Ladle marinara sauce along the bottom of a baking dish, creating a flavorful foundation. Arrange zucchini rolls with their seams facing downward. Cascade remaining sauce over the rolls and generously sprinkle mozzarella across the top.
- Transfer to a preheated oven and bake until cheese transforms into a golden, effervescent blanket and edges become slightly crisp, approximately 25-30 minutes. Garnish with fresh basil leaves before serving.
Notes
- Pat zucchini slices thoroughly to remove excess moisture, ensuring a firmer texture and preventing soggy roll-ups.
- Use a mandoline slicer for consistently thin zucchini strips, which helps create uniform and professional-looking rolls.
- Replace sausage with ground turkey or plant-based crumbles for a lighter or vegetarian version of the dish.
- For a low-carb alternative, swap marinara sauce with a homemade roasted red pepper sauce to reduce sugar and add complexity.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 80 mg