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Zucchini Lasagna Rolls Recipe

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4.1 from 12 reviews

Delight in this healthy and flavorful Zucchini Lasagna Rolls recipe, featuring tender grilled zucchini slices filled with a creamy ricotta and cottage cheese mixture, savory Italian turkey sausage, and topped with marinara sauce and melted mozzarella cheese. This low-carb twist on traditional lasagna is baked to perfection, making it a perfect light yet satisfying meal for any occasion.

Ingredients

Cheese Filling

  • 8 ounces ricotta cheese
  • 4 ounces low fat cottage cheese
  • 3 tablespoons shredded parmesan cheese
  • 2 tablespoons chopped flat leaf parsley
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon red pepper flakes (optional)
  • Black pepper to taste

Zucchini

  • 2 large zucchini, cut lengthwise into 8 slices (1/4 inch thick)

Meat

  • 1 link mild Italian turkey sausage, cooked and crumbled

Additional

  • 1 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • Cooking spray or oil, for grilling and greasing

Instructions

  1. Prepare Ricotta Filling: Add ricotta cheese, cottage cheese, parmesan cheese, parsley, basil, kosher salt, garlic powder, red pepper flakes (if using), and black pepper to a blender. Blend until the mixture is smooth and well combined. Transfer the mixture to a bowl and refrigerate for 30 to 60 minutes to let the flavors meld.
  2. Grill Zucchini: Preheat a grill or grill pan over medium-high heat. While heating, slice the zucchini lengthwise into 1/4-inch thick planks. Lightly spray or brush both sides of the zucchini slices with cooking spray or oil, then sprinkle with salt and pepper. Grill the zucchini for about 2 minutes on each side until soft and pliable. Remove from heat and let cool until easy to handle.
  3. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly spray a 10.5 x 7-inch casserole dish with cooking spray. Spread about 1/4 cup of marinara sauce evenly over the bottom of the dish to prevent sticking.
  4. Assemble Zucchini Rolls: Using paper towels, blot any excess moisture from the cooled zucchini slices. Spoon approximately 1 tablespoon of the chilled ricotta filling onto one side of each zucchini plank and spread into an even layer. Sprinkle a small amount of the cooked, crumbled Italian turkey sausage over the filling. Carefully roll up each zucchini slice, starting from the filled side, and place them seam-side down in the prepared casserole dish.
  5. Top and Bake: Pour the remaining marinara sauce evenly over the zucchini rolls in the dish. Sprinkle shredded mozzarella cheese over the top. Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden.
  6. Serve: Remove from oven and let cool slightly before serving. Enjoy this delicious low-carb alternative to traditional lasagna that combines grilled freshness with rich, cheesy goodness.

Notes

  • Ensure zucchini slices are thin and pliable to make rolling easier and prevent breaking.
  • Blending the cheese mixture creates a smooth filling, but you can mix by hand for a chunkier texture.
  • Use mild Italian turkey sausage for a leaner protein option, or substitute with chicken sausage if preferred.
  • For an extra layer of flavor, add a sprinkle of Italian seasoning to the marinara sauce.
  • If you don’t have a grill or grill pan, you can roast the zucchini slices in the oven at 400°F for 5-7 minutes per side.
  • Allow the rolls to rest for a few minutes after baking to help them set for easier serving.

Find it online: https://cookedbysarah.com/zucchini-lasagna-rolls-recipe/