Zucchini Roll-Ups
These zucchini roll ups are filled with a savory sausage ricotta mixture, baked in marinara, and topped with melty cheese for a lighter, cozy dinner everyone will love.
Servings: 6 people
Ingredients
- 4 large zucchini
- 1 tablespoon olive oil
- ½ yellow onion, minced
- 1 pound Italian sausage
- 1 clove garlic, minced
- 1 cup ricotta cheese
- 1 large egg
- 1 cup parmesan cheese, divided
- 1 tablespoon Italian Seasoning
- salt and pepper to taste
- 2 cups marinara Sauce
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat the oven to 400 degrees Fahrenheit and spray a 9x13-inch baking dish with cooking spray.
- Clean 4 large zucchini, cut the ends off, and slice them lengthwise into ⅛ inch thick ribbons. Using a mandoline is easiest if you have one. Place the ribbons in a bowl of water while you prepare the rest of the ingredients.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute ½ yellow onion, minced, until it’s translucent. Add 1 pound Italian sausage to the skillet and cook until browned. Add 1 clove garlic, minced, and saute for another minute. Remove from heat.
- Whisk 1 cup ricotta cheese, 1 large egg, ½ cup of the 1 cup parmesan cheese, and 1 tablespoon Italian Seasoning in a large bowl. Add salt and pepper to taste.
- Once the sausage mix has cooled, add it to the ricotta mixture and mix well to combine. In a separate bowl, mix together the remaining Parmesan cheese and 1 cup mozzarella cheese,.
- Pour 2 cups marinara Sauce into the 9x13-inch baking dish. Dry the zucchini and lay one out in front of you. Spread about a tablespoon of the sausage ricotta filling halfway up the zucchini ribbon.
- Roll the ribbon from the filled side to the empty side and place it in the sauce. Continue with the remaining zucchini and filling.
- Once the pan is filled, top all the zucchini rolls with the mozzarella cheese mixture. Cover with foil and bake for 20 minutes. Uncover and bake for another 5 minutes or until the cheese browns on top.
- Remove from the oven, let it cool at room temperature for at least 5 minutes, and serve!
Notes
Leftover Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Do Not Freeze: I don’t recommend freezing this dish; the zucchini will become mushy after freezing and reheating.
Nutrition
Calories: 534kcal | Carbohydrates: 13g | Protein: 29g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 132mg | Sodium: 1.38mg | Potassium: 884mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1.109IU | Vitamin C: 31mg | Calcium: 444mg | Iron: 3mg
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