How Do You Keep Stuffed Zucchini Roll-Ups From Getting Watery?

Salt the thin zucchini slices and let them rest for about 10 minutes before assembly. The salt draws out excess moisture. Blot each ribbon thoroughly with paper towels before adding the ricotta filling. It also helps to sauté moisture-rich ingredients such as mushrooms before mixing them with the cheese. Using a thicker tomato or marinara sauce can further prevent the finished zucchini roll-ups from becoming watery.

Can I Make Stuffed Zucchini Roll-Ups Ahead of Time?

Yes. You can prepare the filling and tomato sauce in advance and refrigerate them separately in airtight containers. The zucchini can also be sliced ahead, although it is best to salt and blot the ribbons closer to assembly. For the best texture, assemble the Stuffed Zucchini Roll-Ups shortly before baking. This minimizes the amount of liquid the zucchini releases while sitting in the sauce.

Can I Make These Zucchini Roll-Ups Vegetarian?

Absolutely. Simply omit the Italian sausage and increase the vegetables in the ricotta filling. Sautéed mushrooms, spinach, bell peppers, or finely chopped onions are flavorful options. A meat-free ground alternative can also replace the sausage. Keep the ricotta, Parmesan, Italian seasoning, and mozzarella for the same creamy, cheesy character.

Easy Stuffed Zucchini Roll-Ups with Ricotta and Sausage

Name: Stuffed Zucchini Roll-Ups
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Italian-American
Ingredients: 3 large zucchini, sliced lengthwise into about 28 thin strips, approximately 1/8 inch thick; 3 Italian sausage links, casings removed, about 10 to 12 ounces; 6 ounces sliced mushrooms; 1 tablespoon olive oil, plus more as needed; 3 cloves garlic, pressed or minced; 1 cup whole-milk ricotta cheese; 1/4 cup grated Parmesan cheese; 1 cup baby spinach leaves, roughly chopped; 1 teaspoon Italian seasoning; 1 cup grated whole-milk mozzarella cheese; Salt, to taste; Black pepper, to taste; Fresh basil leaves or chopped parsley, for garnish; 2 tablespoons olive oil, for the tomato sauce; 6 cloves garlic, pressed or minced, for the tomato sauce; 1 pinch red pepper flakes; 2 teaspoons Italian seasoning, for the tomato sauce; 1 28-ounce can crushed tomatoes; Salt and black pepper, to taste, for the tomato sauce

Description

Stuffed Zucchini Roll-Ups feature thin zucchini ribbons wrapped around a creamy ricotta filling with Italian sausage, mushrooms, spinach, Parmesan, and herbs. The rolls are baked in a garlicky tomato sauce, topped with melted mozzarella, and finished with fresh basil or parsley for a comforting Italian-American dinner.

Ingredients

Scale

3 large zucchini, sliced lengthwise into about 28 thin strips, approximately 1/8 inch thick
3 Italian sausage links, casings removed, about 10 to 12 ounces
6 ounces sliced mushrooms
1 tablespoon olive oil, plus more as needed
3 cloves garlic, pressed or minced
1 cup whole-milk ricotta cheese
1/4 cup grated Parmesan cheese
1 cup baby spinach leaves, roughly chopped
1 teaspoon Italian seasoning
1 cup grated whole-milk mozzarella cheese
Salt, to taste
Black pepper, to taste
Fresh basil leaves or chopped parsley, for garnish
2 tablespoons olive oil, for the tomato sauce
6 cloves garlic, pressed or minced, for the tomato sauce
1 pinch red pepper flakes
2 teaspoons Italian seasoning, for the tomato sauce
1 28-ounce can crushed tomatoes
Salt and black pepper, to taste, for the tomato sauce

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Instructions

Heat 2 tablespoons olive oil in a saucepan over medium heat. Add 6 cloves garlic, red pepper flakes, 2 teaspoons Italian seasoning, salt, and black pepper. Cook for 30 seconds to 1 minute, until fragrant.
Stir in the crushed tomatoes and season to taste. Simmer uncovered for about 15 minutes, then remove from the heat and set aside.
Heat a nonstick skillet over medium-high heat. Add the Italian sausage and crumble it while cooking until nearly cooked through.
Add the sliced mushrooms and a little olive oil if needed. Cook for 4 to 5 minutes, until the mushrooms are tender.
Add 3 cloves garlic and cook briefly until fragrant. Transfer the sausage and mushroom mixture to a paper-towel-lined plate and allow it to cool slightly.
Combine the cooled sausage and mushrooms with ricotta, Parmesan, chopped spinach, 1 teaspoon Italian seasoning, salt, and black pepper in a large bowl.
Preheat the oven to 425°F.
Lay the zucchini ribbons on a work surface and lightly sprinkle them with salt. Let them rest for about 10 minutes, then blot thoroughly with paper towels to remove excess moisture.
Spread the prepared tomato sauce over the bottom of a 2 1/2- to 3-quart baking dish.
Place a heaping tablespoon of ricotta filling at one end of each zucchini ribbon. Roll the zucchini around the filling and place each roll upright in the baking dish with the spiral facing upward.
Repeat until all the zucchini ribbons and filling are used and the rolls are arranged snugly in the baking dish.
Sprinkle the mozzarella evenly over the Stuffed Zucchini Roll-Ups.
Bake uncovered for about 25 minutes, until the zucchini is tender, the sauce is bubbling, and the mozzarella is melted and lightly golden.
Garnish with fresh basil or chopped parsley and serve warm.

Notes

Choose large, relatively wide zucchini because they produce broader ribbons that are easier to fill and roll.
A mandoline slicer works best for creating even zucchini ribbons about 1/8 inch thick. Use the safety guard or cut-resistant protection when slicing.
Salting and blotting the zucchini before assembly helps prevent the finished dish from becoming watery.
Do not overfill the zucchini ribbons; a heaping tablespoon of filling is usually enough for each roll.
Sweet Italian sausage, ground turkey, ground beef, or a plant-based ground alternative can replace the Italian sausage.
For a vegetarian version, omit the sausage and increase the mushrooms, spinach, or other sautéed vegetables.
A thick store-bought marinara sauce may be substituted for the homemade tomato sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1/4 of recipe
Calories: 573
Sugar: 10 g
Sodium: 1080 mg
Fat: 38 g
Saturated Fat: 16 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 6 g
Protein: 35 g
Cholesterol: 95 mg