This stuffed zucchini rolls recipe combines three cheeses, hot Italian sausage, and zucchini! Your new low carb high protein zucchini go-to recipe.

Raise your hand if you love cheese! Raises both hands and looks around to make sure everyone is doing the same.

My first recipe posted on this site (also my most popular), is my stuffed shells. I took that delicious filling and was inspired by Damn Delicious’s use of rolling zucchini vertically. Her creativity and my favorite filling together, makes an amazing dish that you’ll feel less guilty about eating more of!

Prepping zucchini

I used a mandoline to cut the zucchini to ensure all the slices are uniform. If you’re using a mandoline please use the guard and watch your fingers! You can also use a knife, but it will be more difficult to stay uniform and utilize the whole zucchini.

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. Then you are going to salt the zucchini, this helps draw the moisture out and also season the zucchini at the same time.

I place paper towel over the zucchini, take another baking sheet and weigh it down. If you don’t have an extra baking dish or something to weigh it down, after 10 minutes just ensure to press down to draw out all the moisture.

Filling

While your zucchini is sweating, time to work on the filling. In a large skillet you’re going to cook the hot Italian sausage, break it down so it has the consistency of a crumble. Remove from the skillet, and then add minced garlic and fresh spinach. Allow the spinach to wilt (don’t you hate how much spinach shrinks?) then put it together with the hot Italian sausage in a bowl.

The rest of the ingredients are: mozzarella, parmesan, and ricotta cheese. I try to get the skim/low-fat variety of mozzarella and ricotta if it’s available. Then I add: one egg, fresh chopped basil, and crushed red pepper flakes. I don’t add additional salt, because the cheese is naturally salty and the zucchini has been salted as well.

Assembling zucchini rolls

Now comes the stuffing! Spoon mixture onto the dried zucchini. Leave a little space at the end so the roll can close.

I add some mozzarella then you roll! I use two fingers to hold in the stuffing while I roll so it doesn’t fall out, if it does no worries. You don’t want to overstuff or else they won’t properly close.

Once you have your roll you are going to put it in 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.

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

Once they are all rolled up, I use a spoon and add a little more arrabbiata sauce in between the rolls. I like to use arrabbiata sauce in this dish because I love the extra spice, if you aren’t fond of spicy you can substitute your favorite red sauce.

Baking the stuffed zucchini rolls

I top with cheese, then into the oven for 25 minutes until cheese has melted and begins to brown.

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).

Serve the stuffed zucchini with freshly chopped basil and if you want more spice, some crushed red pepper on top.

I hope you enjoy this delicious low carb zucchini dish!

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