If you’re craving a dish that feels both comforting and elegant, look no further than this Zucchini Rollatini with Ricotta, Italian Sausage, and Marinara Recipe. It’s a wonderful twist on a classic Italian favorite, featuring tender zucchini slices rolled up with a rich, savory filling of creamy ricotta and spicy Italian sausage, all smothered in vibrant marinara sauce. This recipe not only delivers big flavors but also brings a lovely balance of textures and colors to your plate, making it a guaranteed crowd-pleaser for family dinners or special occasions.
Ingredients You’ll Need
Gathering the right ingredients for this Zucchini Rollatini with Ricotta, Italian Sausage, and Marinara Recipe is surprisingly simple, yet each element plays a vital role in crafting a dish that’s bursting with flavor and beautifully balanced textures.
- Zucchini slices: Thinly sliced zucchini serves as the perfect low-carb, delicate wrapper for the filling, adding freshness and a subtle crunch.
- Ricotta cheese: Creamy and mild, ricotta brings a luscious softness that melts perfectly when baked.
- Ground Italian sausage: Adds a savory kick and heartiness, grounding the dish with its rich herbs and spices.
- Mozzarella cheese: Shredded mozzarella melts and bubbles on top, creating a gooey, golden crust.
- Parmesan cheese: Grated Parmesan introduces a sharp, nutty note that deepens the overall flavor profile.
- Egg: Acts as a binder in the filling, ensuring everything holds together beautifully when baked.
- Garlic powder: Provides a warm, aromatic background without overpowering the other ingredients.
- Fresh basil: Adds bright, herbaceous freshness that lifts the entire dish.
- Fresh parsley: Offers a mild, peppery bite and vibrant color, enhancing both taste and presentation.
- Salt and ground black pepper: Essential seasonings that balance and enhance every component.
- Keto marinara sauce: A rich, tangy tomato base that ties all the flavors together in a luscious coating.
How to Make Zucchini Rollatini with Ricotta, Italian Sausage, and Marinara Recipe
Step 1: Prep and Salt the Zucchini Slices
Start by slicing your zucchini into very thin, even slices, ideally around 28 pieces, so they’re easy to roll later. Sprinkle them lightly with salt and set them aside for about 20 minutes—this step draws out excess moisture, making your rollatini more sturdy and preventing a watery final dish. Trust me, this simple trick makes a big difference!
Step 2: Bake the Zucchini
Once the zucchini has released some water, pat each slice dry with paper towels. Lay them out on a baking sheet and bake at 400°F for about 10 minutes. This softens the zucchini just enough to roll without cracking, while still preserving some bite. Plus, the slight roasting develops a subtle sweetness that complements the savory filling.
Step 3: Prepare the Filling
While your zucchini is baking, brown the ground Italian sausage in a skillet until fully cooked and beautifully caramelized. In a large bowl, combine the warm sausage with ricotta, Parmesan cheese, garlic powder, finely chopped fresh basil and parsley, the egg to bind everything, and a pinch of salt and pepper. Mixing these ingredients while the sausage is still warm helps bring those flavors together in harmony.
Step 4: Fill and Roll
Take your baked zucchini slices and spoon a generous amount of the ricotta and sausage mixture onto one end of each slice. Then gently roll the zucchini slice around the filling, creating a neat little bundle bursting with flavor. It’s like rolling up a piece of Italy on your plate!
Step 5: Assemble and Bake
Spread a cup of your keto marinara sauce on the bottom of a baking dish to create a vibrant base. Arrange each zucchini rollatini seam-side down to keep them from unraveling. Spoon the remaining marinara sauce over the top, then sprinkle shredded mozzarella evenly across the rolls. Bake the entire dish for 20 to 25 minutes at 400°F, until the cheese on top is melted and golden, and the sauce is bubbling happily around the edges.
How to Serve Zucchini Rollatini with Ricotta, Italian Sausage, and Marinara Recipe
Garnishes
Brighten your presentation and add fresh flavor with a sprinkle of torn fresh basil leaves or a handful of finely chopped parsley. A light drizzle of extra virgin olive oil or a dusting of additional Parmesan right before serving also works beautifully to give an extra layer of richness and a lovely shine.
Side Dishes
Keep things simple and let the rollatini shine by serving with a crisp green salad dressed in lemon vinaigrette or garlic sautéed spinach. If you’re looking for something more substantial, a side of herbed cauliflower rice or garlic roasted mushrooms pairs wonderfully without overwhelming the dish’s fresh, savory character.
Creative Ways to Present
For a stunning dinner party centerpiece, arrange the zucchini rollatini rolls standing upright in a shallow white dish for an elegant look that highlights their spiral layers. Alternatively, serve individual portions in small ramekins topped with a sprinkle of fresh herbs and a mini basil leaf for a charming, rustic vibe that makes everyone feel special.
Make Ahead and Storage
Storing Leftovers
Zucchini Rollatini with Ricotta, Italian Sausage, and Marinara Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually meld and improve overnight, making leftovers a delicious treat for lunch or dinner the next day.
Freezing
If you want to enjoy this recipe later, it freezes well. Simply prepare and assemble everything, then freeze before baking. When ready to eat, thaw overnight in the fridge and bake as directed. This approach is perfect for meal prepping or making ahead for busy weeknights.
Reheating
Reheat leftovers in the oven at 350°F until warmed through and the cheese is bubbly again, about 15 to 20 minutes. This method preserves the texture better than the microwave, keeping the zucchini tender and the filling perfectly creamy.
FAQs
Can I substitute turkey sausage for Italian sausage in this recipe?
Absolutely! Turkey sausage is a leaner alternative and will still provide plenty of flavor when combined with the herbs and cheeses. Just be sure to choose a variety seasoned with Italian spices for the best result.
Do I need to salt the zucchini slices before baking?
Yes, salting the zucchini draws out excess water, which helps prevent the dish from becoming soggy and allows the rollatini to maintain a nice, firm texture after baking.
Is it possible to make this dish vegetarian?
Definitely! Simply omit the Italian sausage and add sautéed mushrooms or spinach to the ricotta filling for extra depth and moisture. This way, you still get that rich, satisfying texture without compromising flavor.
Can I use regular marinara sauce instead of keto marinara?
Yes, any marinara sauce you love will work perfectly. The keto version is simply a lower-carb option, but feel free to use whatever sauce suits your dietary needs or taste preferences.
How thin should I slice the zucchini for rollatini?
A thickness of about 1/8 inch or slightly less is ideal. Thin slices are easier to roll without breaking, and they bake evenly while still holding their shape.
Final Thoughts
Honestly, this Zucchini Rollatini with Ricotta, Italian Sausage, and Marinara Recipe is one of those wonderfully satisfying dishes that feels gourmet but is surprisingly easy to make. It’s a recipe that invites you to slow down, enjoy the process, and savor every bite. Whip it up for your next meal and watch how quickly it becomes a beloved favorite—you’ll want to make it again and again!
Print
Zucchini Rollatini with Ricotta, Italian Sausage, and Marinara Recipe
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Total Time: 53 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Description
Zucchini Rollatini is a delicious low-carb Italian-inspired dish featuring thinly sliced zucchini rolled with a savory mixture of ricotta cheese, Italian sausage, and herbs. Baked in marinara sauce and topped with mozzarella and parmesan, this recipe offers a flavorful and satisfying meal perfect for a family dinner or entertaining guests.
Ingredients
Zucchini
- 3 small/medium zucchini, sliced into 28 very thin slices
Filling
- 1 ½ cups ricotta cheese
- ½ pound Italian sausage, ground
- ½ teaspoon garlic powder
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 whole egg
Cheeses and Sauce
- ½ cup mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 1 cup Keto Marinara Sauce
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the zucchini and the assembled dish.
- Prepare zucchini: Slice the zucchini into very thin 28 slices, then sprinkle them with salt and let them sit for 20 minutes to draw out excess moisture.
- Bake zucchini slices: Pat the zucchini slices dry with paper towels to remove the moisture, then arrange them on a baking sheet and bake for 10 minutes to soften and slightly cook them.
- Prepare filling: Brown the ground Italian sausage in a skillet until fully cooked. In a mixing bowl, combine the cooked sausage with ricotta cheese, grated parmesan, garlic powder, chopped basil, chopped parsley, whole egg, salt, and black pepper. Mix thoroughly.
- Assemble rollatini: Spoon a portion of the filling mixture onto each baked zucchini slice and carefully roll the slices up around the filling.
- Arrange in baking dish: Spread the keto marinara sauce evenly on the bottom of a baking dish. Arrange the zucchini rolls seam side down in the dish. Top the rolls with additional marinara sauce and sprinkle shredded mozzarella cheese over the top.
- Bake rolls: Bake the assembled zucchini rollatini at 400°F (200°C) for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden.
Notes
- Salting and resting the zucchini slices helps remove excess water, preventing a soggy dish.
- You can substitute Italian sausage with ground turkey or chicken for a leaner option.
- Make sure to dry zucchini slices thoroughly after salting to get the best texture.
- This dish can be made ahead and refrigerated before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
