Zucchini Roll-Ups (Zucchini Involtini)

By: Stephanie

4 Comments

Posted: 06/30/19 Updated: 03/20/24

These zucchini roll-ups combine three cheeses, hot Italian sausage, and aromatics wrapped up in delicious zucchini. The combination is cheesy, zesty, and lightly spicy. Zucchini involtini is the perfect way to utilize fresh in-season zucchini – so dig in!

What is zucchini involtini?

Zucchini involtini, or zucchini roll-ups, is an Italian-inspired dish made from thinly sliced zucchini wrapped around a savory filling. 

Filling options vary, though they often contain types of meat, cheese, breadcrumbs, and fresh herbs. Zucchini involtini is then baked in a savory sauce like bechamel, marinara, or, in my case, arrabbiata sauce. 

While my recipe uses zucchini, other common wrappings include thinly sliced meat, fish, and eggplant. 

Served as a side or main dish, this vegetable-forward meal makes a hearty addition to any table. 

Why this zucchini roll-up recipe works

• Although you can find zucchini year-round at the market, the peak season for zucchini is from June until the end of August. These zucchini roll-ups are a delicious way to use delicious, in-season zucchini.

• Zucchini holds its structure well through cooking and is perfect for making involtini.
• My zucchini roll-ups are stuffed with a 3-cheese blend, spinach, garlic, and sausage for a delicious, nutritionally complete dish. 
• Hot Italian sausage and arrabbiata sauce give this recipe a zingy spice I love. 
• These zucchini lasagna rolls use the filling from my very first (and most popular!) recipe posted on this site – my stuffed shells. 
• Inspired by Damn Delicious’s use of rolling zucchini vertically, her creativity, together with my favorite filling, make an amazing dish that you’ll feel less guilty about eating more of!

Ingredients needed

Here’s everything you’ll need for my zucchini roll-ups…

• Zucchini
• Hot Italian sausage
• Fresh spinach
• Garlic
• Olive oil
• Ricotta cheese
• Mozzarella cheese
• Parmesan cheese
• Egg
• Basil
• Crushed red pepper flakes
• Arrabbiata sauce

How to make zucchini roll-ups

While these zucchini lasagna rolls aren’t too complicated to make, you’ll need to follow each step carefully to ensure success! 

For the web story version of this recipe, click here.

Step 1: Cutting zucchini

1. Use a mandoline to cut 3 large zucchini to ensure all the slices are uniform. If you’re using a mandoline, please use the guard and watch your fingers because they are sharper than you might think! 
2. If you don’t have a mandoline, you can also use a knife, but it will be more difficult to stay uniform and utilize the whole zucchini.

Step 2: Prepping zucchini

1. Much like eggplant, zucchini holds a lot of water. We are going to draw this liquid out by placing a baking sheet lined with paper towels and the zucchini on top. 
2. Then, salt the zucchini. This helps draw out moisture while also seasoning the zucchini at the same time.
3. Place a paper towel over the zucchini, take another baking sheet, and weigh it down. If you don’t have another baking sheet, just find an extra baking dish or something to weigh it down.
4.  After 10 minutes, just press down to ensure you’ve drawn out all the moisture.

Do I need to salt my zucchini?

Do not skip this salting step! Though it may feel tedious, it’s necessary. Salting draws out the excess moisture from your zucchini, giving it a better texture. Skipping this process will result in a very watery, unpleasant dish.

Step 3: Zucchini filling

1. While your zucchini is sweating, it’s time to work on the filling. In a large skillet, cook ¾ pound hot Italian sausage, breaking it down so it has the consistency of a crumble. 
2. Remove the sausage from the skillet, replacing it with 4 cloves of minced garlic and 6 oz fresh spinach. Allow the spinach to wilt (don’t you hate how much spinach shrinks?).
3. Then, add cooked garlic and spinach to the hot Italian sausage in a bowl.
4. Add 8 oz mozzarella, ½ cup parmesan cheese, and 12 oz ricotta cheese to the mixture. I try to get the skim/low-fat variety of mozzarella and ricotta, if it’s available. 
5. Finally, add one egg, ¼ cup fresh chopped basil, and crushed 1 tsp red pepper flakes. I don’t add additional salt because the cheese is naturally salty, and the zucchini has been salted as well.

Can I make this recipe vegetarian?

Making this dish vegetarian is easy. Simply swap hot Italian sausage for a meat-free alternative like Beyond Meat sausage. 

Strangely enough, parmesan cheese isn’t vegetarian as it contains animal enzymes. For another quick fix, simply trade parmesan for your favorite cheese. Asiago cheese is a good alternative for its hard texture and nutty flavor.

Step 4: Assembling zucchini rolls

1. Now comes the stuffing! Spoon the mixture onto the dried zucchini in an even layer. Leave a little space at the end of the zucchini ribbon so the roll can close.
2. To roll the zucchini involtini, use two fingers to hold in the stuffing. This way, the stuffing doesn’t squish out when rolling. (If it does, though, no worries – it will still cook and taste great!)
3. Pour 22 oz of arrabbiata sauce into the bottom of your cast-iron skillet. I like to use arrabbiata sauce in this dish because I love the extra spice. If you aren’t fond of spicy food, you can substitute your favorite red sauce. 
4. Once you have your zucchini rolled, add them to your oven-safe skillet. I get a lot of questions about tomato sauce in a cast iron skillet, as long as your cast iron is properly seasoned it can handle the acid from the sauce. You can also use a baking dish instead of a skillet.

Assembly Tip:

When you place your rolls in the skillet or baking dish, make the outer flap press up against the wall of the skillet so it doesn’t unravel. I work from the outside in. It may seem tedious rolling them at first, but once you get the hang of it, you’ll be a rockstar at it.

Step 5: Baking and serving the stuffed zucchini involtini  

1. Top the stuffed zucchini rolls with a couple of spoonfuls of arrabbiata sauce and ¼ cup of parmesan cheese.
2. Then, bake in the oven for 25 minutes until the cheese has melted and begins to brown. 
3. You can turn the broiler on for a few minutes if you want the cheese to crisp up and brown on top (keep an eye on it).
4. Serve the stuffed zucchini with freshly chopped basil, and if you want more spice, put some crushed red pepper on top.

How to serve zucchini roll-ups

These zucchini lasagna rolls are delicious served as a main dish, accompanied by rice, pasta, fresh salad, or grilled vegetables. 

Try them with a side of shaved brussel sprout salad, penne alla vodka, or grilled peach salad with balsamic vinaigrette.

Alternatively, these zucchini roll-ups make a great side dish to protein-focussed mains like my garlic roasted chicken or homemade meatballs. 

How to store zucchini roll-ups

This dish will last for up to three days in the refrigerator when stored correctly. To do so, let your roll-ups cool completely before adding them to an airtight container. 

To layer the roll-ups, simply use a piece of parchment paper between each layer. 

For longer storage, this dish is also freezer-friendly when stored in an airtight container. It can be frozen for up to 3 months.

How to reheat zucchini roll-ups

Once you’re ready to enjoy, add your refrigerated zucchini roll-ups to a preheated oven (350°F) and bake until heated through (10-15 minutes). 

For frozen roll-ups, reheat from frozen at 325°F for 20-30 minutes.

Love this dish? Try out these other recipes:

• Crispy Tostones
• Blistered Shishito Peppers with Soy Garlic Sauce
• Buttermilk Cast Iron Biscuits
• Easy Shrimp Scampi
• Baked 3 Cheese Mac and Cheese

Made this recipe and loved it? Leave a star rating below!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!

4.41 from 10 votes

Stuffed Zucchini Rolls

This stuffed zucchini rolls (involtini) recipe combines three cheeses, hot Italian sausage, and aromatics, rolled up in delicious zucchini! Your new low carb high protein zucchini go-to recipe and the perfect way to utilize in season zucchini.

Prep: 25 minutes mins

Cook: 35 minutes mins

Total: 1 hour hr

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4 servings

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Ingredients

• ▢ 3 large zucchini (sliced into thin ribbons with mandoline)
• ▢ 3/4 pound hot Italian sausage ((if in link form, remove skin))
• ▢ 6 ounces fresh spinach (roughly chopped)
• ▢ 4 cloves garlic (peeled and minced)
• ▢ 2 tablespoons olive oil
• ▢ 12 ounces skim milk ricotta cheese
• ▢ 8 ounces shredded skim mozzarella cheese (about 2 cups)
• ▢ 3/4 cup grated parmesan cheese (divided)
• ▢ 1 large egg
• ▢ 1/4 cup fresh basil (roughly chopped + more for garnish)
• ▢ 1 teaspoon crushed red pepper flakes
• ▢ 22 ounces Arrabbiata sauce

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Equipment

• ▢
  OXO Good Grips Non-Stick Pro Half Sheet
• ▢
  Lodge Pre-Seasoned Cast Iron Skillet 
• ▢
  Mandoline
• ▢
  Lodge Enameled Skillet

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Instructions

• Using a mandoline, carefully slice the zucchini long ways into long ribbons. Grab a baking sheet, line with paper towels and lay the zucchini ribbons down flat next to each other. Sprinkle the 1/2 tbsp of kosher salt over the zucchini to draw the moisture out. Place additional paper towels on top, then weigh down with another baking sheet.
• While the zucchini is prepping, take a large skillet and place over medium high heat. Cook the hot Italian sausage fully through, breaking it up into small pieces. Once it is fully cooked, remove with a slotted spoon and set aside in a large bowl. Lower the heat to medium, add 2 tbsp olive oil, add the minced garlic, and cook for 1 minute until fragrant. Add in the roughly chopped spinach and sauté until it is wilted, about 3-4 minutes. Remove from heat and add to large bowl with sausage inside.
• In the large bowl add ingredients: ricotta cheese, 1 cup mozzarella, parmesan, egg, 1/4 cup fresh basil, and crushed red pepper flakes. Mix until fully combined.
• Preheat oven to 375 degrees.
• Pour jar of arrabbiata sauce into the bottom of the skillet or baking dish and spread evenly. Remove paper towels from zucchini and wipe away any leftover water. Take 2 spoons of the mix and spread it evenly onto the zucchini ribbon, leaving 1/2 inch on the end to secure the roll.
• Roll the zucchini, using your fingers to help keep the stuffing in. Place the roll into the skillet/dish with the opening of the flap against the wall of the dish, to keep it from unraveling. Repeat until skillet is full with the rolls.
• Top the zucchini involtini with the remaining 1/4 cup of parmesan cheese. Bake in the oven for 25 minutes. If you want the top more browned and bubbly you can broil for a minute (keep an eye).
• Remove from oven, top with fresh basil and serve!

Notes

Zucchini

• If you skip the salting of the zucchini, the dish will end up very watery.
• Although available year round, zucchini is in season from June to late August
• Use a mandoline (with safety guard) to get even and thin zucchini ribbons

Cheese

• I use fresh mozzarella and freshly grate, as well as a block of parmesan and freshly grate. Pre-shredded cheeses have anti-caking ingredients that do not melt as well.

Additional notes:

• To make vegetarian, remove sausage and parmsean cheese from the recipe.
• Prep time is chopping of ingredients, prepping and rolling zucchini. Cook time is for the active cooking of the sausage, spinach, and the baking of the dish in the oven.
• If your cast iron is not well seasoned or concerned with red sauce, you can use an enameled pan, pie dish, or square baking dish

Video

Nutrition Information

Calories: 835kcal (42%), Carbohydrates: 27g (9%), Protein: 48g (96%), Fat: 61g (94%), Saturated Fat: 26g (163%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 25g, Trans Fat: 0.01g, Cholesterol: 199mg (66%), Sodium: 2230mg (97%), Potassium: 1775mg (51%), Fiber: 6g (25%), Sugar: 13g (14%), Vitamin A: 6314IU (126%), Vitamin C: 69mg (84%), Calcium: 818mg (82%), Iron: 6mg (33%)

© Author: Stephanie