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5.0 from 141 votes

Zucchini Rollatini

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. 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.
  3. Allow them to sit for 20 minutes, which will help draw out some of the moisture.
  4. 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.
  5. In a small frying pan, brown the Italian sausage and set aside to cool.
  6. 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.
  7. Stir to combine.
  8. 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.
  9. Take a 9”x 14” casserole baking dish, spray with nonstick spray, then add in about half of the marinara sauce.
  10. Roll up each piece and place seam side down in the casserole and repeat the process with the remaining zucchini.
  11. Pour a little marinara sauce over each rollup.
  12. 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.

Nutrition Information

Calories 245kcal (12%) Carbohydrates 7g (2%) Protein 14g (28%) Fat 18g (28%) Saturated Fat 8g (40%) Fiber 1g (4%) Sugar 4g (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 245

% Daily Value*

Calories 245kcal 12%
Carbohydrates 7g 2%
Protein 14g 28%
Fat 18g 28%
Saturated Fat 8g 40%
Fiber 1g 4%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.