Description
These Stuffed Zucchini Roll-Ups are a fun, low-carb twist on classic lasagna—thin slices of zucchini rolled around a savory filling of hot Italian sausage, ricotta, spinach, and herbs, all baked in spicy arrabbiata sauce. Cozy, cheesy, and totally satisfying, whether served as a hearty main or standout side!
Ingredients
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3 large zucchini, sliced into thin ribbons with a mandoline
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½ tablespoon kosher salt (for prepping zucchini)
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¾ pound hot Italian sausage, casings removed
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2 tablespoons olive oil
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4 cloves garlic, peeled and minced
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6 ounces fresh spinach, roughly chopped
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12 ounces skim milk ricotta cheese
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8 ounces shredded skim mozzarella cheese (about 2 cups)
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¾ cup grated parmesan cheese, divided
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1 large egg
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¼ cup fresh basil, roughly chopped (plus more for garnish)
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1 teaspoon crushed red pepper flakes
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22 ounces arrabbiata sauce
Instructions
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Prep the zucchini
Slice zucchini into long, thin ribbons using a mandoline. Lay them flat on a paper towel–lined baking sheet. Sprinkle with kosher salt, cover with another layer of paper towels, and top with another baking sheet. Let sit for 10 minutes, then press gently to remove excess moisture. -
Cook the filling
In a large skillet over medium-high heat, cook sausage until browned and cooked through. Transfer to a large bowl. Lower heat to medium, add olive oil and garlic, and cook until fragrant (about 1 minute). Add spinach and sauté until wilted. Add garlic and spinach mixture to the bowl with the sausage. -
Mix the cheese filling
Add ricotta, mozzarella, ½ cup parmesan, egg, chopped basil, and red pepper flakes to the sausage mixture. Stir until well combined. -
Assemble the roll-ups
Preheat oven to 375°F. Spread arrabbiata sauce on the bottom of an oven-safe skillet or baking dish. Pat zucchini dry. Spoon 2 tablespoons of filling onto each zucchini ribbon, spreading evenly and leaving a ½-inch gap at the end. Roll tightly and place seam-side down in the baking dish. Repeat with remaining zucchini. -
Bake and serve
Top the roll-ups with the remaining ¼ cup parmesan and a few spoonfuls of arrabbiata sauce. Bake for 25 minutes. For crispier tops, broil for 1–2 minutes, watching closely. Garnish with fresh basil and serve warm.
Notes
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Sweating the zucchini helps reduce moisture and prevents soggy roll-ups.
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Make it vegetarian by omitting the sausage and adding sautéed mushrooms or lentils.
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Arrabbiata too spicy? Sub with your favorite marinara or tomato basil sauce.
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Meal prep tip: These reheat beautifully and make for a great lunch the next day!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Italian-Inspired, Low Carb