If you’re searching for a dish that feels like a warm hug on a plate, look no further than this delightful Zucchini Rollatini with Italian Sausage and Ricotta Recipe. Its tender zucchini ribbons wrapped lovingly around a rich blend of Italian sausage, creamy ricotta, and fresh herbs create a perfect harmony of flavors that will make any meal feel special. You’ll love how this recipe combines simple ingredients to become a stunning, satisfying dish that’s both comforting and elegant.
Ingredients You’ll Need
To make this Zucchini Rollatini with Italian Sausage and Ricotta Recipe truly shine, each ingredient plays an essential role — from the juicy Italian sausage adding savory depth, to the fresh herbs that brighten every bite. These simple staples come together to create a dish bursting with flavor, texture, and color.
- 3 small/medium zucchini, sliced very thin: Thin slices can curl up beautifully and become tender without falling apart during baking.
- 1 ½ cups ricotta cheese: Creamy and mild, ricotta forms the luscious base of the filling that keeps every bite soft and rich.
- ½ pound Italian sausage, ground: Brings bold, spiced meatiness that perfectly complements the mild zucchini and cheese.
- ½ cup mozzarella cheese, shredded: Melted mozzarella adds gooey, golden topping that ties everything together.
- ½ cup parmesan cheese, grated: Adds a salty, nutty punch to the filling that’s absolutely irresistible.
- 1 whole egg: Acts as a binder to hold the sausage and cheese mixture together during baking.
- ½ teaspoon garlic powder: Provides gentle warmth and depth without overpowering the other ingredients.
- 2 tablespoons fresh basil, chopped: Fresh basil imparts a sweet, aromatic burst that brightens the dish beautifully.
- 1 tablespoon fresh parsley, chopped: Adds a hint of earthiness and a fresh pop of green color.
- ½ teaspoon salt: Balances all the flavors harmoniously.
- ¼ teaspoon ground black pepper: Offers a subtle kick to elevate every bite.
- 1 cup Keto Marinara Sauce: A rich, tangy base for the zucchini rolls that keeps the dish moist and flavorful.
How to Make Zucchini Rollatini with Italian Sausage and Ricotta Recipe
Step 1: Prep Your Oven and Zucchini
Start by preheating your oven to 400°F. Meanwhile, slice your zucchini into 28 very thin slices—this thinness ensures they bend easily for rolling. Sprinkle them lightly with salt and let them sit for 20 minutes; this step pulls out excess moisture, preventing soggy rollatini.
Step 2: Bake the Zucchini Slices
After the zucchini has sweated, pat each slice dry with a clean towel. Lay them on a baking sheet and bake for 10 minutes. This keeps the zucchini tender yet firm enough to hold the filling without breaking.
Step 3: Prepare the Filling
While the zucchini bakes, brown the Italian sausage in a skillet until deliciously caramelized. In a large bowl, combine this sausage with ricotta, parmesan, garlic powder, fresh basil, parsley, egg, salt, and black pepper. Mix everything gently until well incorporated. This filling is bursting with flavor and texture that’s the heart of the dish.
Step 4: Assemble the Rollatini
Spread a generous spoonful of the sausage and cheese mixture down each zucchini slice, then carefully roll it up from one end to the other. Each roll should hold tightly to keep the filling intact during baking.
Step 5: Bake to Perfection
Spoon the keto marinara sauce evenly at the bottom of a baking dish. Nestle each zucchini rollatini seam side down into the sauce. Top with remaining marinara and sprinkle generously with shredded mozzarella cheese. Bake uncovered for 20-25 minutes, until the cheese is bubbly and golden brown.
How to Serve Zucchini Rollatini with Italian Sausage and Ricotta Recipe
Garnishes
To elevate your presentation, sprinkle fresh basil leaves or a pinch of finely chopped parsley over the top just before serving. A drizzle of extra virgin olive oil or a light dusting of parmesan can add that irresistible finishing touch. These simple garnishes brighten the flavors and give the dish a professional, restaurant-quality feel.
Side Dishes
This dish pairs incredibly well with light, fresh sides. Consider a crisp mixed green salad with lemon vinaigrette to contrast the richness of the rollatini, or steamed garlic asparagus for a vibrant, green complement. A crusty, low-carb bread roll can also be perfect for soaking up any leftover marinara sauce.
Creative Ways to Present
If you want to impress guests, arrange the zucchini rollatini on a platter garnished with fresh herbs and cherry tomatoes for bursts of color. Alternatively, serve individual portions in small ramekins with a sprinkle of mozzarella on top. This Zucchini Rollatini with Italian Sausage and Ricotta Recipe also makes a fantastic party appetizer when cut into bite-sized pieces and served warm.
Make Ahead and Storage
Storing Leftovers
Leftover zucchini rollatini can be stored in an airtight container in the refrigerator for up to three days. Make sure the rolls are cooled completely before sealing to maintain their best texture and flavor.
Freezing
This recipe freezes beautifully! Arrange cooled rollatini in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to two months. Thaw overnight in the fridge before reheating to enjoy that fresh-baked taste again.
Reheating
To reheat, place the thawed or refrigerated rollatini in a 350°F oven, covered with foil to prevent drying, for about 15-20 minutes. Alternatively, microwave on medium power until heated through, but baking keeps the texture intact and melts the cheese perfectly.
FAQs
Can I make this Zucchini Rollatini with Italian Sausage and Ricotta Recipe vegetarian?
Absolutely! Simply swap the Italian sausage for a plant-based sausage or sautéed mushrooms and walnuts for a similar savory texture and flavor.
What is the best way to slice the zucchini thinly?
Using a mandoline slicer is ideal for very thin, even slices. If you don’t have one, a sharp knife works fine—just take your time to keep slices uniformly thin for even cooking.
Can I use regular marinara sauce instead of keto marinara?
Yes, any marinara sauce will work perfectly in this recipe. Keto marinara is just a low-carb option, but classic marinara adds a traditional flavor that’s equally delicious.
How long can I prepare the filling in advance?
You can mix the sausage and cheese filling up to two days ahead and store it in the refrigerator. This can save precious time on the day you want to serve the rollatini.
Is this recipe suitable for gluten-free diets?
Yes, this dish is naturally gluten-free, as there’s no bread or pasta involved. Just be sure all your seasonings and marinara sauce are gluten-free certified.
Final Thoughts
Once you try this Zucchini Rollatini with Italian Sausage and Ricotta Recipe, it will quickly become a cherished staple in your cooking repertoire. Its simple but extraordinary combination of flavors and textures is perfect for weeknight dinners or special occasions. Trust me, your friends and family will be begging for seconds—so get ready to roll, bake, and enjoy every delicious bite together!
Print
Zucchini Rollatini with Italian Sausage and Ricotta Recipe
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Total Time: 53 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Description
Delicious and low-carb Zucchini Rollatini featuring thinly sliced zucchini rolled with a savory mixture of Italian sausage, ricotta, and parmesan cheeses, baked in a flavorful keto marinara sauce and topped with melted mozzarella. Perfect as a healthy and satisfying main dish.
Ingredients
Zucchini
- 3 small/medium zucchini, sliced into 28 very thin slices
Cheese and Dairy
- 1 ½ cups ricotta cheese
- ½ cup mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 1 whole egg
Meat
- ½ pound Italian sausage, ground
Seasonings and Herbs
- 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: Preheat your oven to 400°F (200°C) to prepare for baking zucchini slices and the assembled rollatini.
- Prepare Zucchini: Slice the zucchini very thinly into about 28 slices. Sprinkle the slices with salt and let them sit for 20 minutes. This helps to draw out excess moisture from the zucchini, preventing sogginess.
- Bake Zucchini: After 20 minutes, pat the zucchini slices dry with paper towels to remove moisture. Lay them out on a baking sheet and bake in the preheated oven for 10 minutes to soften slightly.
- Make Filling: While the zucchini bakes, brown the ground Italian sausage in a skillet over medium heat until fully cooked. In a large bowl, combine the cooked sausage with ricotta cheese, grated parmesan, garlic powder, chopped basil, chopped parsley, beaten egg, salt, and black pepper. Mix thoroughly to create a flavorful filling.
- Assemble Rolls: Remove the baked zucchini slices from the oven and allow them to cool slightly. Spoon a portion of the meat and cheese filling onto each slice and carefully roll them up.
- Prepare 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. Spoon additional marinara sauce over the rolls and sprinkle shredded mozzarella cheese on top.
- Bake Rollatini: Bake the assembled dish in the oven for 20 to 25 minutes, until the cheese is melted and bubbly and the sauce is heated through.
- Serve: Remove from the oven and let the rollatini rest for a few minutes before serving warm.
Notes
- Salting and drying the zucchini slices is important to reduce excess moisture and avoid a watery dish.
- You can substitute Italian sausage with ground turkey or chicken for a leaner option.
- Make sure the zucchini slices are very thin for easier rolling.
- Use a low-carb or keto-friendly marinara sauce to keep the dish ketogenic.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
