Low-carb and as delicious as your average pan of lasagna--however, this dish is not average. With lots of fresh herbs, a super yummy ricotta cheese mixture, crumbled sausage, marinara & zucchini, these roll ups are certain to please the kids, the husband and anyone else you feed them to.
Want to know how often I tell my husband what we're having for supper and he questions my sanity? ha! That might be a bit of a stretch because he usually trusts my judgment, but with this one, he wasn't too sure about the idea of lasagna with zucchini instead of regular noodles. I've seen similar recipes floating around for awhile, and I really wanted to try it because we've recently to cleaned up our diet and are cutting back on carbs.
The verdict??? It's GREAT! Truly, this recipe is a keeper, and I didn't miss the pasta one bit.
With this recipe, you get all the good parts of lasagna: the gooey cheese, the herby tomato sauce, the crumbled sausage, and the warm feeling inside as you eat very bite. Plus, it's low-carb, kid-friendly & dude-friendly, and that’s a pretty big deal around these parts!!
Mandolin, mandolin, mandolin. Don’t try this with a knife. For the super thin, evenly cut slices of zucchini, you want to use a mandolin slicer, and this one is perfect for the job. I love mine, and I’ve used it for recipes like my sweet potato stacks, this pear & prosciutto flatbread, and these super yummy parmesan, thyme & garlic butter potatoes.
Remove a little moisture from the zucchini after slicing by laying it flat on a baking sheet and sprinkling with about a 1/4 teaspoon of salt. This allows the zucchini rolls to cook without becoming too watery, and it will help them be a little easier to manage while rolling them.
After cutting the zucchini noodles, you just roll the yummy cheese mixture up in the zucchini, stick it in a cast iron skillet with some marinara, and then bake it until bubbly.