Italian Sausage Zucchini Rolls
This low carb and gluten free dinner is always a crowd pleaser, featuring Italian sausage, thin sliced zucchini, rich marinara, gooey mozzarella, and crispy pepperoni.
Servings 4 servings (about 12-15 roll ups)
Calories 672kcal
Equipment
Ingredients
- 1 lb. ground Italian sausage
- 3 medium zucchini
- 1 cup marinara sauce choose sauce without added sugar
- 8 ounces mozzarella cheese
- 2 ounces pepperoni sliced thin
- 4-5 leaves fresh basil
- salt and pepper
Optional Ingredients
- 1/4 cup ricotta cheese
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Add the sausage to a skillet and cook it over medium heat, breaking it apart as it cooks. Set it aside once it's cooked. Optionally, you can drain any excess grease.
- Using a mandoline set to the thinnest setting, carefully slice the zucchini into long ribbons. The first few slices may be too narrow, so set those aside to use later, and once you reach the seedy part of the zucchini, flip it over and slice from the opposite side.
- Optional Step: Sweat the zucchini by sprinkling the slices of zucchini generously with salt, then toss together so they’re coated evenly. Let them sit untouched in a bowl for about 15 minutes. Rinse the salt off, then pat each piece dry with a paper towel.
- Next, layer three slices of zucchini together and lay out on a plate. If you're use ricotta, spoon about a tablespoon of ricotta onto the zucchini. Spoon about 1/4 cup of the sausages onto one end. Use your hands to carefully roll it up, starting from the sausage end and working your way to the other end. If any pieces of sausage slip out while you’re rolling, tuck and press them back in the sides with your hands. Repeat the rolling process until you've used up all the sausage and zucchini.
- Pour 3/4 of the sauce into a baking dish and use a spoon to spread it evenly across the bottom. Use a spatula to transfer the rolls on top of the sauce, setting them with the end side down. Drizzle the tops of the rolls with the remaining sauce, then layer the cheese and pepperoni on top. Set the dish in the oven and cook uncovered for 20-22 minutes.
- Once the sauce is bubbly and the cheese is gooey and melty, it’s done! Remove the baking dish from the oven, then sprinkle with basil and fresh pepper. Wait about 5 minutes for it to cool, then serve!
Video
Notes
*Nutrition information does not include optional ingredients.
To store leftovers: Transfer your leftovers to an airtight container and store in the refrigerator for 2-3 days.
Note: If you have a gluten sensitivity, be sure to check all packaging to confirm Gluten Free certification.
Nutrition
Calories: 672kcal | Carbohydrates: 10g | Protein: 35g | Fat: 55g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1767mg | Potassium: 957mg | Fiber: 2g | Sugar: 7g | Vitamin A: 969IU | Vitamin C: 33mg | Calcium: 342mg | Iron: 3mg