Description
Warm and cheesy zucchini rollatini filled with ricotta, sausage, herbs, and baked in marinara sauce for a satisfying keto dinner.
Ingredients
Scale
- 3 small to medium zucchini, thinly sliced
- 1 cup marinara sauce
- 1 1/2 cups ricotta cheese
- 1/2 pound ground Italian sausage
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Salt zucchini slices and rest for 20 minutes.
- Pat dry and bake zucchini slices for 10 minutes.
- Brown Italian sausage and cool slightly.
- Mix sausage, ricotta, Parmesan, egg, herbs, garlic powder, salt, and pepper.
- Spread filling on zucchini slices and roll up.
- Place rolls in baking dish with marinara sauce and top with remaining sauce and mozzarella.
- Bake 20 to 25 minutes until golden and bubbly.
Notes
- Recipe yields about 28 rollups.
- Serving size is 3 to 4 rollups.
- Ground beef may replace sausage.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 245
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 14
- Cholesterol: 75