Kitchen Smack: Zucchini Lasagna Rollups

I have to admit that I am a pasta fanatic. As a diabetic though, I have to give up on the pasta. This makes me cry on a regular basis. In this case, I love zucchini and squash, so this recipe is a no brainer.

Zucchini Lasagna Rollups

Zucchini Lasagna Rollups


  • 3-4 pounds 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
  • Freshly ground black pepper
  • 1/2 pound ground Italian sausage
  • 1 cup ricotta cheese
  • 1/3 cup freshly grated Parmesan
  • 1 large egg
  • 1/4 cup fresh basil leaves chopped
  • 2 cloves garlic minced
  • 1 1/2 to 2 cups marinara or spaghetti sauce, divided use
  • 1 - 2 cups shredded mozzarella divided use


  1. 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.
  2. Meanwhile, cook Italian sausage in a large skillet over medium heat until nicely browned, crumbling the sausage as it cooks; drain all excess fat.
  3. In a medium bowl, make the roll-up filling by combining ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.
  4. Add 1 cup marinara sauce to a large cast iron skillet; spread out over the entire bottom of skillet; set aside.
  5. Roll up zucchini and place into the marinara, spiral-side up.
  6. 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.)
  7. Top lasagna roll-ups with remaining 1/2 cup marinara sauce; sprinkle remaining mozzarella over all.
  8. 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.

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