Skillet-Baked Zucchini Lasagna Roll-Ups
Original Recipe from Damn Delicious, customized by Chef Alli.
3-4 lbs. mid-size zucchini that are nice and straight, ends trimmed and sliced lengthwise into 24 ⅛-inch-thick strips (a peeler works great for this)
Kosher salt and freshly ground black pepper
1/2 lb. ground Italian sausage
1 cup ricotta cheese
1/3 cup freshly grated Parmesan
1 large egg
1/4 cup chopped fresh basil leaves
2 cloves garlic, minced
1 1/2 – 2 cups marinara sauce, divided use (I used Bertoli Vineyard Marinara)
1-2 cups shredded mozzarella, divided use
Line your counter top with a double thickness of paper towels; place zucchini slices flat in a single layer onto the paper towels; sprinkle both sides of zucchini slices with a light sprinkle of salt; let rest 15 minutes, then pat zucchini dry.
Meanwhile, cook Italian sausage in a large skillet over medium heat until nicely browned, crumbling the sausage as it cooks; drain all excess fat.
In a medium bowl, make roll-up filling by combining ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.
Add 1 cup marinara sauce sauce to a large cast iron skillet; spread out over entire bottom of skillet; set aside.
Spread 1 Tbs. prepared ricotta filling mixture evenly over each zucchini slice; top with a sprinkle of the cooked Italian sausage and 1 Tbs. mozzarella cheese.
Roll up zucchini and place into the marinara, spiral-side up.
Repeat with remaining zucchini slices and filling. (If there is any remaining filling and sausage left over, I typically place it in little bundles in the marinara sauce around the outer edge of the skillet, if there is room.)
Top lasagna roll-ups with remaining 1/2 cup marinara sauce; sprinkle remaining mozzarella over all.
Place skillet into a preheated 400 degree F. oven and bake, uncovered, for approx. 20-25 minutes, or until lasagna roll-ups are heated throughout and sauce is bubbly. Let roll-ups rest for 5 minutes before serving.
Let’s Get You Cookin’,