Are you craving the perfect blend of vegetables, meat, and sauce? These Low-Carb Zucchini Lasagna Roll-Ups make a luscious low-carb one-skillet meal. I was totally shocked by how delicious this meal is! The texture is identical to lasagna and you don't miss the pasta at all.
3-4zucchini, no larger than a standard-sized flashlight (no longer than 6-7 inches in length and 2 inches in diameter)
1/2lb.ground Italian sausage
1cupricotta cheese
1/3cupfreshly grated Parmesan
1large egg
1/4cupfresh basil leaves, chopped
2clovesgarlic, minced
1 cupshredded mozzarella, divided use
2cupsmarinara sauce, divided use (I used Bertoli Vineyard Marinara)
Instructions
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. ends trimmed and sliced lengthwise into 24 ⅛-inch-thick strips (a peeler works great for this)
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 the roll-up filling by combining ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.
Add 1 cup marinara sauce to a large cast iron skillet; spread out over the entire bottom of skillet; set aside.
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 the roll-ups rest for 5 minutes before serving.