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Zucchini Rollatini

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Zucchini Rollatini is a delicious, low-carb twist on classic Italian rollatini, replacing pasta with thin zucchini slices. Stuffed with a savory mix of ricotta cheese and Italian sausage, then baked in marinara sauce with melted mozzarella, this dish is keto-friendly, packed with flavor, and perfect for a healthy yet satisfying meal.

Ingredients

  • 3 small to medium zucchini
  • 1 cup marinara sauce (preferably keto-friendly)
  • 1½ cups ricotta cheese
  • ½ pound ground Italian sausage
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • ½ teaspoon garlic powder
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

Prepare the Zucchini:

  1. Preheat oven to 400°F (200°C).
  2. Slice zucchini lengthwise into thin strips using a mandoline or sharp knife.
  3. Lay slices on paper towels, sprinkle with salt, and cover with additional paper towels. Let sit for 20 minutes to release excess moisture.

Prepare the Filling:

  1. In a mixing bowl, combine ricotta cheese, cooked sausage, egg, garlic powder, basil, parsley, Parmesan cheese, salt, and black pepper. Mix well.

Assemble the Rollatini:

  1. Pat zucchini slices dry.
  2. Place a spoonful of the ricotta-sausage mixture at one end of each slice, then roll tightly.

Bake the Rollatini:

  1. Spread a thin layer of marinara sauce in a baking dish.
  2. Arrange zucchini rolls seam-side down in the dish.
  3. Top with remaining marinara sauce and sprinkle with mozzarella cheese.
  4. Bake for 25-30 minutes, until the cheese is bubbly and golden.

Serve:

  1. Let cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

  • Vegetarian Option: Replace sausage with sautéed mushrooms or spinach.
  • Make-Ahead: Assemble up to 1 day in advance and refrigerate before baking.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Bake at 350°F (175°C) for 15-20 minutes until heated through

Find it online: https://avarecipe.com/zucchini-rollatini/