🧀 Cheesy Stuffed Zucchini Roll-Ups

🛒 Ingredients (Serves 4–6)

For the zucchini:

• 3–4 medium zucchini

• 1 tsp salt (for drawing out moisture)

For the meat filling:

• 1 lb (450g) ground beef (or Italian sausage)

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 cup marinara sauce

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tsp Italian seasoning

• 1/4 tsp red pepper flakes (optional)

For the cheese mixture:

• 1 cup ricotta cheese

• 1/2 cup shredded mozzarella

• 1/4 cup grated Parmesan

• 1 egg

• 2 tbsp chopped fresh parsley

Topping:

• 1–1½ cups shredded mozzarella

• 2–3 tbsp grated Parmesan

• Extra parsley for garnish

🔪 Instructions

1️⃣ Prep the Zucchini

1. Slice zucchini lengthwise into thin strips (about 1/8 inch thick).

2. Lay slices on paper towels and sprinkle lightly with salt.

3. Let sit 15–20 minutes to release moisture.

4. Pat dry thoroughly.

👉 Optional: Lightly grill or bake slices at 375°F (190°C) for 5–8 minutes to make them easier to roll.

2️⃣ Make the Meat Filling

1. Heat a skillet over medium heat.

2. Cook onion until soft (about 3–4 minutes).

3. Add garlic and cook 30 seconds.

4. Add ground beef and cook until browned.

5. Drain excess grease.

6. Stir in marinara, salt, pepper, Italian seasoning, and red pepper flakes.

7. Simmer 5–7 minutes. Remove from heat.

3️⃣ Make the Cheese Mixture

In a bowl, combine:

• Ricotta

• Mozzarella

• Parmesan

• Egg

• Parsley

Mix until smooth.

4️⃣ Assemble the Rolls

1. Spread a thin layer of meat filling onto each zucchini strip.

2. Add a spoonful of cheese mixture.

3. Roll tightly.

4. Place seam-side down in a greased baking dish.

Repeat until dish is filled.

5️⃣ Bake

1. Spoon a little extra marinara over the top (optional).

2. Sprinkle mozzarella and Parmesan generously.

3. Bake at 375°F (190°C) for 20–25 minutes.

4. Broil 2–3 minutes at the end for golden bubbly cheese.

Let rest 5–10 minutes before serving.

🍽 Tips for Success

• Slice zucchini thin and evenly (a mandoline works great).

• Don’t skip salting — prevents watery casserole.

• Let it rest after baking to firm up.

• Use whole milk ricotta for creamier texture.

❓ Q & A

Q: How do I keep zucchini from getting watery?

A: Salt slices first and pat dry. Pre-baking or grilling helps even more.

Q: Can I make this low-carb?

A: It already is! Just use low-sugar marinara.

Q: Can I make it ahead?

A: Yes. Assemble up to 24 hours ahead and refrigerate. Bake when ready.

Q: Can I freeze it?

A: Yes. Freeze before baking for best texture. Thaw overnight before baking.

Q: What can I substitute for ricotta?

A: Cottage cheese (drained), mascarpone, or cream cheese.

Q: Can I make it vegetarian?

A: Absolutely. Replace meat with:

• Sautéed mushrooms

• Spinach & ricotta

• Lentils

• Plant-based crumbles