Zucchini Rollatini

Name: Zucchini Rollatini
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Yield: 8 serving
Ingredients: 3 small/medium zucchini; 1 cup Keto Marinara Sauce; 1 ½ cups ricotta cheese; ½ pound Italian sausage; ½ cup mozzarella cheese; ½ cup Parmesan Cheese; 1 whole egg; ½ teaspoon garlic powder; 2 tablespoons fresh basil; 1 tablespoon fresh parsley; ½ teaspoon salt; ¼ teaspoon ground black pepper

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5.0

141 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
53 mins
Servings
8
Calories
245 kcal
Course
Main Course
Cuisine
Italian

Zucchini Rollatini

Iris Warren

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This warm and cheesy Zucchini Rollatini is a delicious low carb meal that only takes a few steps to make. Loaded with meat and cheese and baked in a homemade marinara sauce!

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Ingredients

Servings

3 small/medium zucchini sliced into 28 very thin slices
1 cup Keto Marinara Sauce
1 ½ cups ricotta cheese
½ pound Italian sausage ground
½ cup mozzarella cheese shredded
½ cup Parmesan Cheese grated
1 whole egg
½ teaspoon garlic powder
2 tablespoons fresh basil chopped
1 tablespoon fresh parsley chopped
½ teaspoon salt
¼ teaspoon ground black pepper

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Instructions

Preheat oven to 400°F.
Slice zucchini using a mandolin or sharp knife into thin strips, thin enough so they’re pliable. Line them up on paper towels and sprinkle salt over the tops, then add more paper towels over the top, so they are layered.
Allow them to sit for 20 minutes, which will help draw out some of the moisture.
Pat them dry, then add the slices to a baking sheet lined with a wire rack. Bake for 10 minutes, while you prepare the filling. This will also help draw out even more moisture, so that when you bake them, they won't make your marinara sauce watery in the casserole dish.
In a small frying pan, brown the Italian sausage and set aside to cool.
Pat the sausage dry and add them to a mixing bowl along with the ricotta cheese, parmesan cheese, garlic, chopped fresh basil, parsley, egg, salt and pepper.
Stir to combine.
Once the zucchini are out of the oven and cool enough to handle, pat them dry and add some of the filling to the center of each slice, the spread evenly, leaving a small border along the edges.
Take a 9”x 14” casserole baking dish, spray with nonstick spray, then add in about half of the marinara sauce.
Roll up each piece and place seam side down in the casserole and repeat the process with the remaining zucchini.
Pour a little marinara sauce over each rollup.
Lastly, add some mozzarella cheese over the tops and bake for 20-25 minutes or until the cheese is golden. Mine took exactly 23 minutes.

Notes

Serving size 3-4 roll ups, recipe makes 28 total. Servings will depend on the size of your zucchini.
If you don't like Italian sausage, you can use ground beef sautéed with minced garlic instead or just omit it all together and use more ricotta cheese.