Zucchini Lasagna Roll Ups
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Swap out the lasagna noodles for zucchini. It’s LOW CARB & so much healthier! You won’t miss the noodles at all!
So when I made this for dinner one night, Ben said, “Oh, wow. This doesn’t suck.”
I didn’t know what to make of that reaction.
Then, about 3 minutes and 22 seconds later, he said, “Babe, I don’t know where this ranks in the things you’ve made but this definitely makes top 5.”
So that should basically summarize what this meal is all about.
We swap out the lasagna noodles for zucchini and roll them up in everything that is good in life – crumbled sausage, ricotta, Parmesan and mozzarella cheese, which is then baked in a pool of marinara sauce.
With everything that’s happening here, you won’t even miss the lasagna noodles. I promise.
Plus, it’s low-carb, it makes enough to feed an army, and it’s DUDE-friendly.
You can also make this ahead of time and freeze as needed!
So it’s a win-win from all angles, right?
Zucchini Lasagna Roll Ups
Ingredients
- 3 large zucchini, trimmed (about 4 pounds), sliced lengthwise into 24 ⅛-inch-thick strips
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- ¾ pound ground Italian sausage, casing removed
- 1 cup part skim ricotta cheese
- ⅓ cup freshly grated Parmesan
- 1 large egg
- ¼ cup chopped fresh basil leaves
- 2 cloves garlic, minced
- 1 ½ cups marinara sauce, divided
- 2 cups shredded mozzarella, divided
Instructions
- Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Season with salt, to taste; let stand 15 minutes.
- Heat olive oil in a large cast iron 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.
- In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.
- Preheat oven to 400 degrees F.
- Spread 1 cup marinara sauce sauce onto the bottom of a large cast iron skillet over; set aside.
- 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.
- Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
- Serve immediately.
Did you make this recipe?
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I have 2 guests that are gluten free. I made these using one zucchini sliced to 1/8″ using my mandolin and my leftover lasagna filling with spinach, ricotta, goat cheese, romano, and mozzarella. These little roll ups were a huge hit! Made eight little rolls.
Could replace zucchini with eggplant.
Made this last night, wife thought it was restaurant quality. Easy to make, added some parsley and basil before serving. Another great recipe!!!!! Do not skip salting the zucchini, I did this an hour before putting it into the oven to get as much water out of the zucchini.
I’m excited to make this dish. It looks amazing. But, I’ve re-read the directions and the comments, and I want to know if I am supposed to use 1/4 teaspoon salt per each slice of zucchini, on both sides. That seems like a lot of salt for 24 strips of zucchini. Am I supposed to wipe the salt off before rolling? I don’t want the dish to be too salty. Thanks!
Use plenty of salt. Let it sit for an hour or more on towel paper. The salt will pull the water out of the zucchini and the paper towels will absorb the water. After an hour or so, rinse well in a colander and allow to drain.
Now you are all set to make the wraps.
These were Fantastic! Does anyone know the calorie count ?
There is a restaurant near us that makes this with eggplant and no meat. One of my favorites.
I am definetly going to try this recipe.
All of your recipes that I have made are so yummy and easy to make!
Recipe looks great! Would this be suitable for a appetizer?? or would it be too messy?
Beautiful. It’s lower carb, but also so pretty when prepared like this!
Do you know the macros per roll up?
I’m not kidding this is like…. Next level good. We kept our expectations low so as not to be brutally disappointed. We were not. This is STELLAR. Like I think about it. It’s that good. 10/10. Doesn’t feel like a substitute meal, feels like a treat!
Delicious! No surprise-great ingredients and simple directions_Mine did not look as pretty as yours-so good!!!! I cooked it longer-60minutes total until the ricotta was firm. A new go to recipe, Thank you:)
Can you please give instructions for using only one zucchini? Thank you?!
Wonderful Idea!
Excellent dish! I’m celiac (gluten free) and my husband avoids carbs so this was perfect. Made it twice and definitely went smoother with a mandoline slicer.
We prefer lean ground beef so sautéed with the garlic and Italian seasonings. Also added prepared pesto to cheese mixture instead of basil. Will make again and again.
I have been making zucchini rollups for years. Presalting the zucchini is essential. Zucchini can be very watery. I also use this method for lasagna made with zucchini noodles. Also have a recipe for Mexican zucchini but cutting the zucchini a little thicker and pre cook in the oven for a few minutes to release some of the water before layering it with sauce and cheese and baking until the cheese melts.
Love this! I had no meat & made it as the recipe states except I did pre cook the zucchini as suggested. It was fabulous & fun to make. A great make ahead & quick bake!
Made this for dinner tonite, so good! Although, it took me a few tries to figure the way to cut the zucchini properly I will be making this again, definitely a keeper!
Loved this recipe! Didn’t miss the carb-packed pasta one bit. Leftovers heated very well, too. Thanks for a winner recipe!
Ok, you’ve won me over. My wife saw this recipe and showed it to me. We instantly wanted to make it. I went to the store, got the ingredients and my wife made it. No fuss, no muss and fun to make. You are 100% correct in saying that “you won’t miss the noodles.” This is now what we’ll make when we have the urge for lasagna. Additionally, for those who have had bariatric surgery, like my wife. . . this is a very great alternative.
I didn’t have all the ingredients…no sausage, no ricotta and added my own spices. I had some mushrooms I needed to use up so I rolled up the zucchini with mushrooms and the cheese mixure… WOW! My boyfriend said he would eat it as a main dish. I reminded him there was no meat in it and he didn’t care. It was so good!
These roll ups taste just like manicotti! So good! The zucchini was a little tricky and we took a loss on the ends (good to know for the future), but cooking it for 7-10 minutes at 350 made it easy to roll. I also pinned the first few with toothpicks to give me a base to work off of. Perfect amount of filling.Great flavor, low carb, and loved by the entire family. I will definitely make these again soon. Thank you!
This dish is heavenly ! Best thing I’ve presented guests in a long time.
Just be prepared for an existential crisis while cutting the zucchini. I regretted all of my life choices and was prepared to order pizzas halfway through the zucchini, but please don’t give up. This dish is the textbook example of “the end justifies the means”.
As stated before, heavenly dish!
Loved. It. I just made this tonight and ended up putting on my blog. Thank you! I followed some of Valerie K.’s tips, and I’m happy. The hubs took a small portion but went back for more. Personally, I took a big portion and finished it. Now I have lunch for tomorrow and Friday! Thank you Chungah!
Question, the directions say to top the stuffed zucchini with marinara, but the pic of your finished product does not have sauce on top. Am I missing something? Going t try these Thursday! I sliced yellow squash with my deli slicer and freeze dried them for just this kind of dish. Thanks!
This is most likely for presentation so her audience (us) can see the zucchini rolled up and not just a bunch of sauce.
My kiddo loves this and calls it “zucchini sushi”
I decided to make this meatless, so instead of sausage, I used Panko in its place
We will make it again! Very very good. A solid cheese slicer works well on the zucchinis
and I dried the slices on paper towels without salt {about one and a half hours}
My wife made homemade marinara . WE try to limit our sodium Ken
I’m a beginner cook, this was super easy and delicious. I used ground turkey instead of sausage since that’s what I had available, can’t wait to try it with sausage next time.
I followed this recipe spot on, cutting the zucchini was a bit tough, some were a little thick. 1/16th of an inch would be better which some of them I made after seeing they looked thick to me.
I rolled half of the pan up with the thinner cuts and lied the other half of the pan out like a traditional lasagna, 3 layers thick. The results were fantastic in both applications.
The wife loved it as did I. This one is on the menu from this point on.
Thank you Chungah
Some of you recipes I tweak a little this one I did not, it’s just wonderful.
Wish I could post a picture of it.
I made this for a group yesterday and everyone LOVED it! So delicious. The only tweak I made was following the comment of pre baking my zucchini slices :). Thanks for the great recipe!
Really great recipe.
Couple tips.
1. I let the zucchini slices sit on paper towels for an hour then transferred them to 3 parchment covered cookie sheets. Popped in the convection oven for 10 minutes at 350 and then let them cool. Didn’t want to chance a watery dish.
2. Doubled the ricotta mixture. I wasn’t gonna work this hard to run out of the mixture. Needed every bit of it.
3. The marinara meat sauce was great on the bottom of the pan, but I also had extra sauce to spoon over the top as my husband likes it saucy.
4. Used almond mozzarella cheese and it worked great!
Family asked I make it again, so that’s the best news!
Loved your tips, thanks!
This was awesome! The only challenge was keeping the rolls rolled. I ended up securing them with toothpicks which worked out well. I used pork/mushroom sausage and it was perfect. Thanks for a great addition to my meal rotation.
Such a great recipe! We’re vegan so I had to make some modifications: made an almond ricotta and sautéed some bell pepper with Italian seasoning and fennel, as another reviewer recommended, instead of sausage. Added nutritional yeast instead of cheese. Very yummy! My sauce was a little watery, so next time I’ll let the zucchini sit on paper towels for longer.
Wow! Currently doing keto and found this recipe. Made it for dinner tonight. The family was skeptical but you don’t even miss the pasta! Even with salting the zucchini, the end result was very liquify. I think I cut my zucchini slices too thin {I need to buy a mandolin} but overall came out delicious!
Absolutely delicious! Made this a day ahead for a special Sunday lunch and it was super tasty. I’m vegetarian, so I omitted the sausage, although I may substitute for Beyond Meat the next time I make this. The only issue I had was that, despite the salting technique for the zucchini, the dish still came out watery for me.
Made this tonight and it was a hit! In order to prevent it from getting watery, I microwaved the zucchini slices for 4 minutes on top of paper towels. That got rid of a ton of water and they rolled up around the filling quite nicely and baked up perfectly with no water. It is such pretty dish, too. Definitely going into our rotation!
Did you salt them before time
Wow! Delicious! My dish came out a bit watery from the oven so I was a little concerned. However, it was delicious! My 4 year old who doesn’t typically go for anything green was all over it.
Will definitely make again 🙂
Did the zucchini roll and they came out delicious my next dish will be zucchini losagna
What do yall think??– can I make ahead, take and bake elsewhere?
or better to cook and reheat?
Would appreciate advice, thanks!
New single Dad trying to make it work!!
She says “You can even make this ahead of time – perfect for feeding a crowd or for packing leftovers for work the next day!” and “You can also make this ahead of time and freeze as needed!”
This dish was amazing! Your recipes almost always turn out so well for me. I laid the zucchini rolls seam side down to keep them from unraveling and cut the zucchini slices on a mandoline. I used 1lb. of mushroom Asiago chicken sausage and put whatever filling was leftover on top of the zucchini roll-ups under the sauce and cheese.
To freeze it, would you do that before or after it is cooked?
This was super yummy, might have made the zucchini too thin on the mandolin but my family loved it. Of course I was trying to make low carb and my husband wanted bread but still loved it. I used a cast iron and pre-made it this morning and it was great for dinner
This recipe is delicious! I used 1 pound sweet Italian sausage and doubled the other filling ingredients. Salting and drying zucchini slices is a must to avoid a watery sauce if making ahead of time. Baked this at 350F for 45 minutes. I tried both a mandolin and manually slicing but preferred the mandolin for the most consistent pieces.
How is everyone slicing the zucchini to get them so thin ??!! I tried a mandolin, but I can’t seem to get it to slice down the entire zucchini – I keep getting short slices ? A knife just won’t do it either – is there some trick I am missing ?? Help !
I had the same problem. My zucchini slices kept folding and breaking in half under the mandolin. I found that I had to slowly move my mandolin in the opposite direction as my zucchini was going, while gently pushing down on the zucchini. (It was easier than that sounds)
I used a handheld cheese slicer and they came out perfectly!
This was DELICIOUS!! I tried it the day I received the email. I couldn’t get the zucchini to stay rolled so I layered them in the pan. I need to do a better job of slicing the zucchini. My husband and I loved it! I’ve already shared the recipe with friends at work!
Can I freeze the roll ups before I bake them. I’m having 20 people for dinner
I agree with Ben. And you will not miss the pasta, if fact, I like it better than pasta and that is saying something! Thank you for this delightful approach to an all time favorite.
Thanks,
Sam
Can I freeze these before baking I’m having 20 people for dinner.
I’m going to try this cuz sounds Scrumptious, but can you give a brief description of how to cut the zucchini into the 24 x 1/8″ strips. And how wide?? Or will the direction take care of that detail
Use a Mandolin and they are as wide as the zucchini, or you can trim them if you like.
After reading all the comments, I may try ground chicken with spinach!
Thanks 🙂
Hi There!
Any suggestions for which veggies would work, instead of sausage?
Possibly spinach or broccoli?
Thoughts?
I’m excited to try this recipe. However, I’d love to see photos of how you cut and prepare the zucchini.
Length wise in strips on the mandolin
I used a handheld cheese slicer and they came out perfectly!
I was checking out your lasagna roll up recipe and I don’t see what to do with sausage after cooking it. Do I mix it in sauce?
Check in step #3…says to combine sausage, ricotta, parmesan,……..
I love this recipe… I made some modifications because we need low Fodmap and gluten free. We also love the air fryer. … their suggestion is more for me so that I don’t forget it and can come back here…lol.
Couldn’t find a way to save these modifications, so I’m sending i here. I decided to do this in the air fryer. I put a piece of non-stick foil in the bottom of the fryer. I par-broiled the zucchini in advance for two minutes to make it easier to roll. I dried it per instructions and then filled each slice with ricotta mixture but put some extra mozzarella in it and some gluten free bread crumbs. This seemed to hold it together in the air fryer. I also saved the sauce for dipping instead of putting it in the airfryer. After I put the fillings in, I rolled it in an egg to coat it prior to rolling it in gluten free bread crumbs. I then put a toothpick in it and placed it perpendicular onto the foil inside the airfryer. I airfried it after spraying it with Pam olive oil for 16 minutes. Then I added some mozzarella on top and airfried it again for three minutes until melted. Then I plaTed it with a side of marinara dipping sauce pepper the recipe.
Wow! This is a little labor intensive, but SO GOOD, made a lot, and the leftovers heated nicely. Even my antiallthingsveggie friend came back for seconds. This recipe is a keeper! My italian sausage came in a 1lb pack, so I made the recipe as written but sprinkled the remaining 1/4lb on top. Delicious!
So delicious! A great alternative to pasta!
Very satisfying dinner! I skipped the sausage and cut the total amount of shredded mozzarella to one cup. I mixed the entire cup of mozzarella into the ricotta mixture. Because I did that, I spread about 2 Tbsp of the mixture onto each slice of zucchini instead of 1. Used homemade sauce.
Love this recipe!! Even my my 11-year old son loved it. Will def be in my rotation.
What a dish!!! My family loved it so much that I need to make it again for my daughter’s birthday meal. Bit of work but it’s all worth it! I added some crushed pepper while I sauté the sausage.
Great Crowd Pleaser and vegetable trojan horse! First, the recipe is great as is. But if you’re looking to branch out from the basic, here are some things i’ve done slightly differently: The first time I made this, the zucchini was still a little crunchy – still good and very edible, but it wasn’t as much like noodles (for the veggie-averse in my household). So tonight I put the zucchini slices in the oven at 350 while I browned the sausage then let them cool while i assembled the filling. much easier to roll, and softer in the finished recipe. I also threw some chopped mushrooms i needed to use up in with the sausage while it browned. I didn’t have fresh basil, so i used about 1/2 tsp dried (fresh is definitely better if you have it). and i chopped up two big handfuls of fresh spinach and added that to the filling. I wound up with more filling than zucchini, i think because of the mushrooms and spinach, plus i think i had more sausage than the recipe calls for, so i also added a bit more ricotta to keep the same ratio…anyway, i had the idea to make little rolls with cabbage leaves for the leftover filling. If you do this, you should probably blanch the cabbage first, it was fine flavor-wise, but didn’t cut well. Anyway – this is a great recipe, and easy to doctor to use up stuff or sneak in more vegetables. Next time, i think i’ll add some crushed red pepper flakes as another reviewer suggested. Thanks for the recipe!
So delicious! Tastes just like Lasagna! I used chicken sausage and it was absolutely amazing. Used my mandolin to slice the zucchini. Unfortunately I bought organic zucchini so they were on the small side and had to use a 13×9 pan but everything was still very tasty! Will make again for sure!
You need really big slicer
And I run of stuffing earlier then my zucchini. But it was really good
So did i.
Made this several times and always incredible! After eating lasagna I usually feel really heavy and like I need to sleep for a while but not with this recipe! The zucchini complements the ricotta so nicely and it tastes like lasagna without the carb overload. Also super easy to store which is great because I cook for one. Awesome recipe!
I didn’t use the recipe as is, but I followed it as a guide. I added fresh parsley, used turkey Italian sausage, and used my own homemade sauce. I’m a spicy person so adding some giardiniera or red pepper flakes adds the kick I need. I love Damn Delicious!
I also appreciate that I don’t have to scroll scroll scroll to get to the recipe!
I’m always surprised when we prepare a recipe that’s heavy on a vegetable (the zucchini), and my husband says, “This recipe is a keeper.“ (He usually doesn’t say those things about anything involving vegetables.) I’m still laughing as I type this. I admit he found a sweet pork sausage in the freezer, cooked it separately and added it to half of the the ricotta mixture. (I avoid pork or all meat.)
Thanks again for another Delicious recipe!
Made these last night with my 16 yo, they came out wonderfully- tasted great and kept their shape nicely, I would agree we didn’t miss the noodles! We did 1/2 and 1/2 sweet Italian sausage and ground beef- so good! Baked them in a 9×13 glass pan.
Thank you for sharing this recipe!
Loved this! I used 1 zucchini in my KitchenAid sheet cutter. It made about 12 6” rolls. I let sit and salted to remove excess water and dried off with paper towels. I spread on the ricotta/cheese mixture (1 small ricotta container ) and added the sautéed sausage with the leftover zucchini core and scraps of zucchini not worthy of a sheet with 2 jalapeños diced. I added the sausage mixture on top of the ricotta mixture and rolled up. I cooked in the air fryer for 30 minutes on 320 until 165 degrees was reached. I added a chopped peeled seeded tomato on top the last 10 minutes or so and added more shredded cheese after it was done to melt while I heated jarred marinara in the microwave to top off. I don’t think I changed it much but used different preparations. Yum! I layered them flat in an air fryer pan accessory. Definitely a yearly recipe!
I made this tonight for the first time. I was a bit hesitant, but based on the rave reviews I thought it was worth a try. I made 12 “noodles” (With a wire cheese slicer) and used the same amount of ricotta filling as specified for 24 (Minus the sausage plus a little pesto), slathered it on very generously, and added some remaining ricotta spoonfuls on top of each roll. They rolled up very well in spite of all the cheese mixture, and stayed intact throughout the baking!
This did not disappoint! My husband who is not a zucchini or summer squash fan loved it just as much as I did! This will be a regular on the dinner rotation. Thank you so much for sharing this recipe!
This looks AMAZING! I’m going to give it a try this week and see what my family thinks. Thanks for the idea!
Made it last night. My roll ups weren’t as pretty as your, but the taste was phenomenal. I used 3 vegetarian sausages in the mix and full fat ricotta. Everything was organic and it tasted like lasagna! We loved it! Keep the vegetarian dishes coming.
Thank you for an amazing dish,
Wonderful! We are doing WW so made a few substitutions (such as 1% cottage cheese for the ricotta) and ground beef for the sausage, but it was superb! We had an 11 pound zucchini that was hiding in our garden so this was a great way to use it. Will definitely make again!
Really good recipe! A good way to include my garden’s zucchini into a great dish!
Thank-you for this recipe. It is delicious. Great way to use zucchini and basil from the garden! I used fresh mozzarella and it was just wonderful. The mandolin works well to get uniform slices of zucchini. Will be making again.
Live this recipe! I would like to make a day ahead to save time. Is this suggested, or will it become too watery?
Since we are trying to eat less meat, I used bell pepper instead of sausage.
I minced the bell pepper into very small dice and seasoned with salt, pepper, thyme and crushed fennel seeds to give the filling the italian saussage flavour. I did *not* fry the bell pepper. I mixed the ricotta and parmesan and also mozzarella with the ball peppers (and accidentally forgot the egg )
The marinara: cooked passed tomatoes with pepper, salt, minced garlic and oregano for 30 minutes.
Rolled-up the zucchini with the raw ricotta-ball-pepper spread (obviously leaving out the dollop of grated mozzarella as that was already in the mix). Then went along as in recipe again: sauce, zucchini rolls, sauce, cheese, 30 mins in the oven.
What shall i say? It was divine! The bell pepper gave it a little crunch and the thyme and fennel gave it the Mediterranean sausage twist. We loved it. Thanks for this inspiration ❤️
These are delicious! I made them for our family (two small children) and it made a ton of food. They tase wonderful reheated as left overs as well. I used an adjustable cheese slicer which someone else had suggested and it worked well on small zucchini. They stayed together and had a very nice presentation. The only change I made was to use ground turkey (and I added seasonings to make it Italian sausage flavored).
Delicious, beautiful, easy to serve and lots of flexibility. We loved it! Larger homegrown zucchini and a mandolin gave nearly lasagne-size strips. Will definitely make again! Sausage too strong for us, so next time, we’ll probably omit or substitute mushroom. Rolls would be a great party dish, maybe sauce each zucchini strip before adding filling. Thanks so much for sharing!!
What a fantastic meal! I omitted the sausage and used chopped mushrooms instead. I have a mandolin that worked perfectly. I will definitely make this again.
I love this recipe! I found a mandolin too hard to use for the lengthwise cut, and a knife well, forget that if you want them thin. I used one of those cheese slicers with the handle and the thin wire. Works like magic and no cut fingers, nice thin slices when i used it at the smallest it could go.
Cheers and thank you for this recipe! My family loves it 🙂
I made this for family dinner with a vegetarian granddaughter. Omitted sausage, added chopped fresh mushrooms to the marinara. Otherwise no other changes except to adjust the size of the pan to better support the lasagna rolls. It was really delicious. Even better leftover. Agree a mandolin is a necessity to prepare this dish. This recipe is a keeper!
I just made this but used field roast brand veggie sausage and it was amazing. I will definitely be adding it to the rotation!
I love this dish! My whole family loved it! One question though my son in law is a vegetarian instead of sausage would you substitute mushrooms for the sausage. If you would how should i incorporate them in. Thank you for all your terrific recipes.
Hi
. Your recipe is so interesting for our family dinner tonight. So I just made it. I was completely follow your recipe. Taste was good. And not so much trouble either. But after baking this are finishing, these are totally I couldn’t see and recognizing zucchini roll shape at all…….Zucchini or Meat or Sauce or Cheese…everything quite mixed up on 10 inch skillet..Kind a I knew it is gonna happening ……Sorry, I don’t think I’m gonna make again .
The recipe calls for 24 rolls, 6 servings is 4 rolls per serving. Confused me too.
This looked so good I immediately hit the store for the ingredients. I substituted Italian chicken sausage from Trader Joe’s. Hand sliced the zucchini, (couldn’t find my mandolin) but for the uneven pieces used a toothpick to hold them closed. The aroma in the kitchen is making everyone hungry. Dinner was awesome. There was barely any leftovers. I’ll be making this dinner often!
One important detail that’s not mentioned but ABSOLUTELY should be – a mandoline is necessary to slice the zukes the proper width. Unless you’re a Samurai swordsman with Iron Chef knife skills the results will be less than desired.
Thank you so much for the great recipe! Made it last night for a girlfriends dinner and she immediately asked for the recipe. I did add Trader Joe’s roasted artichoke to the filling and it gave a nice little freshness.
The serving size is confusing… is the nutrition information and calories for 6 rolls, or are there 6 servings in each batch? Is is possible to list how many rolls are included in each serving? That would be more helpful.
The nutritional information is for a single serving. You would have to divide the full amount by 6 servings to get the serving size. Hope that helps!
Can these be frozen after cooking?
Yes, absolutely!
I will definitely be trying these. Sadly I’m the only one in he house who likes zucchini. But that just means more for me. Hehe. I’m gonna make them with chicken. Can they be baked in a baking dish?
Of course!
Really easy and delicious. I did chop the sausage in a grinder to get a finer texture and then added cheeses, garlic. Can you confirm …361 calories for 1 or 6?
The nutritional information is for each serving.
These were fabulous. I made them last night and did not miss the noodles at all.
Sweet! Glad you liked it.
Does each side of each slice get 1/4 tsp of salt, or should I sprinkle 1/4 tsp over all of the slices laying together on one side?
It would be best to sprinkle 1/4 tsp salt over all of the slices laying together on one side.
Made this tonight and it was fabulous. My four-year-old loved it too! I added the sausage to the sauce so she could pick around it. I cut the zucchini on a mandoline, salted, waited and blotted before rolling the cheese (sans sausage) into it. For those who had trouble rolling, leaving the sausage out makes it less bulky. I used a 9”x13” pan and had quite bit of space left over. A 9”x9” pan would be a better fit. We are gluten-free so this was perfect and will become a dinner-time staple. Thanks a million!
Love this recipe. I cut my zucchini into fairly think strips then grilled on the bbq before assembling. Grilling extracts the water and gives it a light grilled flavor.
That’s great!
Delicious! I made this tonight, subbing 8 oz of crimini mushrooms for the sausage. Sauteed the mushrooms and diced them before adding to the cheese mixture and they were perfect. We used a homemade chunky marinara that really made a big impact. We will definitely be making this again – thanks!
What can I say. Another fantastic recipe.
My husband had a questioning look when I told him what I was making BUT that turned into a happy face when he tasted it!
Because it just the two of us I cut the recipe in half and cooked in a loaf pan which is good size for 12 rolls and still had leftovers.
Awesome!
Mmmmmm ! So good !! We just had these ! I just did a little bit of an easier shortcut……. Instead of the Italian sausage
and taking that apart , I used lean ground beef , then used Italian seasoning , fresh from the garden Basi and Oregano,
onions, garlic, s&p to taste . The Marinara Sauce from fresh garden tomatoes also the zucchini ….. delicious….. Thanks
again for an awesome recipe Chungah !!
Great modification! Thanks!
Mine wasn’t near as pretty, but quite tasty. I’ll have to work on presentation!
As long as it tasted good! 🙂
I made this today. Used my boyfriends leftover pasta sauce. Sausage, ground beef, mushrooms, etc. It was delish! I salted the zucchini then put another layer of paper towel over and rolled them with a rolling pin to get extra water out. I also added a little shredded Mozzarella cheese and rolled up my “noodles”. So good! Boyfriend loved, wants it again. Thank you.
That’s great!
Tonight I made the zucchini roll ups, and they turned out great! I didn’t have enough fresh basil, so I used a spoonful of pesto sauce, too. You’re right about this recipe being a hit with the boys! My husband couldn’t stop gushing over it. (Plus he said he wanted the rest for lunch tomorrow!) Thank you for flagging this as a low carb recipe. Please let me know if you have other low carb, damned delicious recipes, OK?
We have a whole category that you might enjoy https://damndelicious.net/category/healthy/ 🙂
Made this for the first time a couple months ago now it’s on regular rotation – it’s so good! I stopped dealing with the long strips of zucchini and rolling them up – they’re pretty but annoying to slice and deal with. I just slice the zucchini crosswise into rounds, thinly on a mandoline, then layer the slices with the ricotta mixture and sauce, kind of like regular lasagna. My husband and I were both surprised by how similar to noodles the zucchini tastes.
That’s awesome, Ashley!
Hi Chungah,
We just wanted to say thank you for sharing this recipe. Tonight was the very first time me and my boyfriend Nate made this dish for us, and his mom for dinner. It was so delicious and it came out really good, that we shared the recipe with his mom. We will definitely make it again real soon.
Thank you so much, Michelle! That’s so awesome!
Hi. Unfortunately, I’m the only one in the family who likes tomato sauces and this recipe looks so good… Do you think I could use any other sauce and which?
Hi Lan! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi….You could try like an Alfredo Sauce…. Very easy and the flavors would work well together… And….there
are no tomatoes in it if that is the problem ….or a plain white sauce with a bit of dill in it if you want ?? Both are very easy and you don’t need anything special to make them…. Good Luck !!
Ragu has a couple of new alfredo type sauces made with milk and cauliflower that are weight watcher friendly. I may try one of them next.
Has anyone tried layering this in a pan like a traditional lasagna instead of making individual rolls? I’m wondering if the zucchini would cook through without releasing too much liquid because of the pre-salt, or would it end up being watery?
I tried layering it and it worked really well. Still salt the zucchini to get the extra moisture out. It wasn’t too watery and tasted amazing. I did cut my slices a bit thicker.
Has anyone tried this w a creamy alfredo sauce.
Tomatoes hurt my arthritis cause they are part of the nightshade family
Would this work in a slow cooker? If yes what timing would be good?
Hi Moira! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
We made this tonight and the only substitution we made was cottage cheese for ricotta. It was incredibly tedious to assemble but so delicious! Next time I’ll set the blade on my mandolin to make the slices thinner, and loosely roll and place them in the pan first, then spoon in the filling. I might also replace half of the sausage with chopped mushrooms.
Great idea, Kelly! Let us know how your own version turns out next time.
I’ve made a vegetarian version of this (no sausage) a few times and my family, including 2 young kids, love it! I’m making for a family party now for tomorrow. It’s all together now. Should I wait to cook it untill tomorrow or cook it now and reheat tomorrow? Thanks
Either option should work, Christine! 🙂
Would this work with a creamy alfredo instead of tomato sauce?
Unfortunately we haven’t tried that ourselves yet and cannot answer with certainty without further recipe testing. As always, please use your best judgment regarding substitutions and modifications. But let us know how it turns out if you decide to try it!
Hi, I’d like to make this dish for a friend but she has an egg allergen. I assume that the egg is used for binding but since I’m making a vegetarian option, could I skip out on the egg all together?
Thank you for you help!
Hi Chanay! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Totally understand; thanks for the response 🙂
I tried it without the egg and everything went well.
I’m so glad!!!
What a GENIUS idea this is! Healthy lasagna! I’m excited to try this out.
Made this for dinner tonight and it was child approved! She didn’t care that it was made with zucchini because it tasted so good. She got seconds and wanted to know when I would make it again. I used a mandolin to make the zucchini slices. I forgot to add the mozzarella in while rolling up, so I added it on top and it worked well to hold the rolls together in the pan. While it was fantastic with zucchini, I would like to try this recipe again with eggplant and lay down the longer rolls like manicotti.
Oh wow! Child approved is a big compliment! Thanks Heather 🙂
Is this cooked before freezing or after?
After! 🙂
This is brilliant, on so many levels! I love your recipes, and am excited to try this one next (tonight)! Heartfelt thanks.
Of course Lizette! I hope you’ll enjoy it!
Do you wipe off the salt? I can use the zucchini raw, right? (Please say yes.)
No, the salt is not wiped off. The zucchini is cooked in step #7.
You had me at low-carb. This is such a great alternative recipe. Can’t wait to try this <3
E || OH LA LATKES
Let us know how it turns out!
Curious….why could you do this on the stove top with a lid on top of the pan??
Hi Deanna! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi Chungah, This recipe looks so good! I am eager to try this. I don’t own a cast iron skillet or any skillet that is oven proof. Will this recipe work in a 9×13 baking pan instead? Thanks! Dawn
Yes, absolutely!
I intend to try this excellent-looking recipe.
Regarding getting the zucchini slices properly thin — do you have any suggestions on technique? A vegetable peeler, maybe?
Thank you.
A vegetable peeler would work perfectly!
A vegetable peeler didn’t work for me- maybe I have a crappy one. I used a mandolin slicer, verrrry carrrrefullly
How are we keeping zucchini from unrolling?
If the zucchini wants to unroll, you can secure with toothpicks.
WHERE IS THE NUTRITIONAL INFO FOR THIS MEAL? THIS LOOKS AND SOUNDS GREAT! i HOPE IT IS NOT HIGH IN CALORIES.
THANKS,
JASON
Hi Jason, nutritional info is now added.
I see it now 6 servings. Just need to take my Betsy shades. Keep the recipes coming!
How many people (approx) does this recipe feed.. or a better question would be how many rolls does the recipe make… I need to prepare for approximately 40 people and this looks yummy!
Looks delicious! I have 2 questions:
(1) what’s your secret to getting the zucchini slices so perfectly thin and uniform? Are you slicing by hand or using some kind of utensil?
(2) do you have any issues with the rolls coming apart? Is the ricotta and mozzarella enough to make it stick and stay tightly rolled? Would you need to use toothpicks to keep together?
I’ve often wanted to sub zucchini for noodles in a lasagna type of dish but have never done so…however, I have zucchini in the fridge that needs to be used…I’m thinking this might be what’s for dinner tonight!
Thanks!
1. A vegetable peeler would be perfect for this!
2. It should stay together but you can also use toothpicks to secure the rolls.
how many carbs does this have?
Nutritional info is now posted below the recipe.
This looks like a gorgeous bouquet of zucchini roses 🙂
Ha! So true!
This will be perfect for a group of friends coming next month. I know you said I could freeze, but could I prep early in the day or night before and store in the fridge and cook that evening? Also, if I freeze, so I thaw or bake frozen? Thank you!!!
Yes, you can prep ahead of time. If frozen, I recommend thawing overnight. I hope that helps, Bryn!