Description
This delicious Zucchini Rollatini recipe features thinly sliced zucchini filled with a savory mixture of ricotta cheese and Italian sausage, baked to perfection with marinara sauce and melted mozzarella. A low-carb, flavorful dish perfect for a comforting dinner.
Ingredients
Scale
Vegetables
- 3 small/medium zucchini, sliced into 28 very thin slices
Meat & Dairy
- ½ pound Italian sausage, ground
- 1 ½ cups ricotta cheese
- ½ cup mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 1 whole egg
Herbs & Seasonings
- ½ teaspoon garlic powder
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Sauce
- 1 cup Keto Marinara Sauce
Instructions
- Preheat oven: Begin by setting your oven to 400°F to ensure it’s properly heated for baking the zucchini and assembled rollatini later.
- Slice zucchini: Thinly slice the zucchini into 28 very thin slices for easy rolling. Sprinkle them with salt and let them sit for 20 minutes to draw out excess moisture.
- Bake zucchini slices: After sitting, pat the zucchini slices dry with paper towels to remove moisture. Arrange them on a baking tray and bake for 10 minutes to soften and slightly cook them.
- Prepare filling: Brown the Italian sausage in a skillet until fully cooked. In a bowl, combine the cooked sausage with ricotta cheese, grated parmesan, garlic powder, chopped basil, chopped parsley, whole egg, salt, and pepper. Mix well until fully incorporated.
- Fill and roll zucchini: Spoon the sausage and cheese mixture onto each zucchini slice and carefully roll them up to enclose the filling.
- Assemble rollatini: Spread the keto marinara sauce evenly in the bottom of a baking dish. Place each zucchini rollatini seam side down in the sauce. Pour the remaining sauce over the rolls and sprinkle shredded mozzarella cheese on top.
- Bake final dish: Bake the assembled dish in the oven at 400°F for 20-25 minutes, until the cheese is melted, bubbly, and lightly golden.
Notes
- Slicing zucchini very thinly allows for easier rolling and better texture.
- Salting zucchini before baking removes excess water, preventing sogginess.
- Use a keto-friendly marinara sauce to keep the dish low carb.
- Let the rolls cool slightly before serving to help them hold their shape.
- This dish can be prepared ahead and reheated in the oven.
