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
Scale
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.
