Ingredients
zucchini roll ups:
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3 large zucchini, sliced
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salt and freshly ground black pepper
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1 tablespoon olive oil
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1 pound ground Italian sausage, casing removed
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1 cup ricotta cheese
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1/2 cup freshly grated Parmesan
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1 large egg
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1 cup chopped fresh basil leaves
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2 cloves garlic, minced
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1 jar marinara sauce, divided
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1 bag shredded mozzarella
Instructions
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Lay zucchini slices flat in a single layer paper towels. Sprinkle each side with 1/4 teaspoon salt; let stand to absorb water.
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Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
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In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.
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Preheat oven to 400 degrees F.
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Spread 1 cup marinara sauce sauce onto the bottom of a 1o-inch oven-proof skillet; set aside.
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Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling. Top with remaining 1/2 cup marinara sauce and sprinkle with remaining 1 cup mozzarella.
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Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.