this low carb dinner is going to blow. your. damn. mind. not even kidding. it is so delicious. i eat the entire pan by myself. lunch & dinner. & done. down the hatch in record time. its THAT good.

even though we are forgoing a pasta. the base is zucchini. you will not miss those carbs at all. this is super satisfying. ultra filling. and the flavor volume is turned alllll the way up.

get ready to save this recipe. because i can promise it will be a staple in your home. even the men in your life will be asking for it again & again.

two super important tips for this recipe.

one : be certain to slice your zucchini & lay them out on paper towels for at least an hour before assembling. zucchini hold a ton of water. you want to get as much out as you can to avoid having a watery sauce. i simply slice. lay on paper towels. and sprinkle salt on them. this draws out all the water.

two : be certain to bring in the most adorable sou chef you can get your hands on. they are super helpful when it comes to stirring & eating extra cheese.

i love to use rao’s tomato basil sauce. it is so delicious & bursts with flavor. but of course. you can use any type of red sauce you prefer. i also like to use a mix of hot Italian sausage & mild Italian sausage. leaves you with a great flavor.

and then enjoy! you will love this. soooo yummy!

zucchini roll ups.

• Author: Kristen Mills

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Ingredients

Scale 1x2x3x

zucchini roll ups:

• 3 large zucchini, sliced

• salt and freshly ground black pepper

• 1 tablespoon olive oil

• 1 pound ground Italian sausage, casing removed

• 1 cup ricotta cheese

• 1/2 cup freshly grated Parmesan

• 1 large egg

• 1 cup chopped fresh basil leaves

• 2 cloves garlic, minced

• 1 jar marinara sauce, divided

• 1 bag shredded mozzarella

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Instructions

1. Lay zucchini slices flat in a single layer paper towels. Sprinkle each side with 1/4 teaspoon salt; let stand to absorb water.

2. 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.

3. In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.

4. Preheat oven to 400 degrees F.

5. Spread 1 cup marinara sauce sauce onto the bottom of a 1o-inch oven-proof skillet; set aside.

6. 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.

7. Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.

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