Swap out the lasagna noodles for zucchini – it’s LOW CARB and you won’t miss the noodles at all! I promise! You can even make this ahead of time – perfect for feeding a crowd or for packing leftovers for work the next day!
So when I made this for dinner one night, Ben said, “Oh, wow. This doesn’t suck.”
I didn’t know what to make of that reaction.
Then, about 3 minutes and 22 seconds later, he said, “Babe, I don’t know where this ranks in the things you’ve made but this definitely makes top 5.”
So that should basically summarize what this meal is all about.
We swap out the lasagna noodles for zucchini and roll them up in everything that is good in life – crumbled sausage, ricotta, Parmesan and mozzarella cheese, which is then baked in a pool of marinara sauce.
With everything that’s happening here, you won’t even miss the lasagna noodles. I promise.
Plus, it’s low-carb, it makes enough to feed an army, and it’s DUDE-friendly.
You can also make this ahead of time and freeze as needed!
So it’s a win-win from all angles, right?
3 large zucchini ends trimmed and cut 1/8-inch thick
1 Tbsp. Olive oil
2 cloves garlic crushed
½ cup sweet onion finely diced
3/4 lb. ground turkey
1 ½ cups Marinara sauce
2 cups mozzarella cheese divided
1 cup ricotta full-fat
½ cup Parmesan cheese
2 tsp. Italian seasonings
½ tsp. salt
¼ tsp. Pepper
-Preheat oven to 400 degrees.
-Using a mandoline, cut zucchini lengthwise into 1/8 inch thick slices. (You can also use a knife, just be careful!) You should have about 24 slices.
-Lay zucchini flat and sprinkle with salt. Let sit for at least 15 minutes. Before rolling, dab zucchini with a paper towel to get rid of excess moisture. (See note for an even less soggy way!)
-In a large skillet over medium heat combine oil, crushed garlic, and onion. Saute for 2-3 minutes. Add ground turkey and cook for an additional 6-8 minutes, or until completely cooked through.
-Pour 1 cup marinara sauce into the bottom of a 9-inch square baking dish.
-In a medium bowl combine 1 cup mozzarella, ricotta, Parmesan cheese, egg, Italian seasonings, salt and pepper. Mix until combined. Add ground turkey mixture and stir until combined.
-Place 1 ½ tablespoons of the turkey and cheese mixture along a zucchini slice. Roll zucchini slice up and place in a 9-inch square baking dish. Repeat with remaining cheese mixture and zucchini slices.
-Pour remaining ½ cup marinara sauce over the roll-ups and top with 1 cup mozzarella cheese.
-Bake in preheated oven for 25-30 minutes.
-Serve with fresh parsley and enjoy! Serving size is 4 zucchini roll-ups.