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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.
servings
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
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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%)