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
Scale
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.
