Zucchini Lasagna Roll Ups Recipe
Zucchini Lasagna Roll Ups are a low-carb, cheesy delight featuring fresh zucchini, Italian sausage, ricotta, and basil, all wrapped in a rich marinara sauce. This dish is perfect for those seeking a lighter, gluten-free alternative to traditional lasagna, offering a burst of Italian flavors without the extra carbs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 3 large zucchini (about 4 pounds)
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3/4 pound Italian sausage (casing removed)
- 1 cup part-skim ricotta cheese
- 1/3 cup freshly grated Parmesan
- 1 large egg
- 1/4 cup chopped fresh basil leaves
- 2 cloves garlic, minced
- 1 1/2 cups marinara sauce, divided
- 2 cups shredded mozzarella, divided
Instructions
- Preheat oven to 375°F (190°C). Slice zucchini into thin, long strips. Sprinkle with salt and let sit to release moisture.
- In a skillet, heat olive oil over medium heat. Add sausage and cook until browned. Remove from heat and let cool slightly.
- In a bowl, combine ricotta, Parmesan, egg, basil, and garlic. Mix in the cooked sausage.
- Pat zucchini slices dry. Spread 1/4 cup of the ricotta mixture onto each slice and roll up.
- Spread 1/2 cup marinara sauce in a baking dish. Place roll-ups in the dish seam-side down. Top with remaining sauce and mozzarella.
- Bake for 25-30 minutes, until the cheese is melted and bubbly. Garnish with extra basil and serve.
Notes
- For a vegetarian version, omit the sausage and add more herbs or sautéed vegetables to the filling.
- Ensure zucchini slices are thoroughly dried to prevent the dish from becoming watery.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 370
- Sugar: 5g
- Sodium: 880mg
Find it online: https://emiliarecipes.com/zucchini-lasagna-roll-ups-recipe/