Zucchini Lasagna Roll Ups

Submitted by AmyZoe

"Now that it's zucchini season it's time to figure out how to use them up. This was a delicious recipe. I could eat it for every meal of the day. Recipe courtesy of Damn Delicious."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 3 large zucchini (trimmed, about 4 lbs, sliced lengthwise into 24 1/8 inch thick strips)
• fresh ground black pepper, to taste
• kosher salt, to taste
• 1 tablespoon olive oil
• 3⁄4 lb ground Italian sausage, casing removed
• 1 cup part-skim ricotta cheese (I used cottage cheese instead)
• 1⁄3 cup freshly grated parmesan cheese
• 1 large egg
• 1⁄4 cup chopped fresh basil leaf
• 2 garlic cloves, minced
• 1 1⁄2 cups marinara sauce, divided
• 2 cups shredded mozzarella cheese, divided

directions

1. Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt and let stand 15 minutes.
2. Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3 to 5 minutes, making sure to crumble the sausage as it cooks. Drain excess fat.
3. In a medium bowl, combine sausage, ricotta, parmesan, egg, basil, and garlic. Season with salt and pepper, to taste.
4. Preheat oven to 400 degrees.
5. Spread a cup of marinara sauce onto the bottom of a 10 inch oven proof skillet and set aside.
6. Spread a tablespoon ricotta mixture evenly along each zucchini slice and sprinkle with a tablespoon mozzarella cheese.
7. Roll up and place in a prepared skillet and repeat with remaining zucchini slices and filling. Top with remaining half cup marinara sauce and sprinkle with remaining cup mozzarella.
8. Place into oven and bake for 25 to 30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
9. Serve immediately.