Skillet-Baked Zucchini Lasagna Roll-Ups

Skillet Baked Zucchini Lasagna Roll-ups

Skillet-Baked Zucchini Lasagna Roll-Ups

Original Recipe from Damn Delicious, customized by Chef Alli.

Skillet Baked Zucchini Lasagna Roll-ups

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.

Skillet Baked Zucchini Lasagna Roll-ups

Watch this segment on WIBW for a quick tutorial using a vegetable peeler. It’s pretty slick!

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.

Skillet Baked Zucchini Lasagna Roll-ups

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.

Skillet Baked Zucchini Lasagna Roll-ups

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.

Skillet Baked Zucchini Lasagna Roll-ups

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. Skillet Baked Zucchini Lasagna Roll-ups

Let’s Get You Cookin’, 
Chef Alli

 

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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[…] you stop in at the local farmer’s market (or in your own garden!) try this easy recipe for Low-Carb Skillet-Baked Lasagna Roll-ups!!! […]

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