Zucchini Roll Ups

Ingredients:

• For the Zucchini Roll Ups:

  • 3 Italian sausage links, casing removed (about 10 to 12 ounces)
  • 6 ounces sliced mushrooms (shiitake preferred)
  • Olive oil
  • Salt
  • Black pepper
  • 3 cloves garlic, pressed through garlic press
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 1 cup baby spinach leaves, roughly chopped
  • 1 teaspoon Italian seasoning
  • 3 large zucchini, sliced very thinly lengthwise into about 28 strips (roughly 2 to 3 mm on a mandolin, or ⅛ inch thick slices)
  • 1 cup grated whole milk mozzarella
  • Fresh basil leaves or chopped parsley, for garnish

• For the Tomato Sauce:

  • Olive oil
  • 6 cloves garlic, pressed through garlic press
  • Pinch red pepper flakes
  • 2 teaspoons Italian seasoning
  • Salt
  • Black pepper
  • 1 (28 ounce) can organic crushed tomatoes (San Marzano recommended)

Preparation:

1. Prepare the Tomato Sauce:

   • Heat about 2 tablespoons of olive oil in a small saucepan over medium heat.
   • Add garlic, red pepper flakes, Italian seasoning, salt, and pepper. Sauté for 30 seconds to 1 minute.
   • Stir in crushed tomatoes and additional salt and pepper. Simmer uncovered for 15 minutes. Turn off heat and set aside.

2. Prepare the Zucchini Roll Ups:

   • Heat a non-stick skillet over medium-high heat. Add crumbled sausage and cook until just about done.
   • Add sliced mushrooms, and if needed, a touch more oil. Sauté until mushrooms are tender. Add garlic and cook until fragrant. Transfer mixture to a paper towel-lined dish to cool.
   • In a large bowl, combine sausage/mushroom mixture with ricotta, Parmesan, spinach, Italian seasoning, salt, and pepper. Mix well.

3. Assemble the Roll Ups:

   • Preheat oven to 425°F (220°C).
   • Spread tomato sauce on the bottom of a 2½ to 3-quart baking dish.
   • Sprinkle zucchini strips with a little salt and let sit for 10 minutes to draw out moisture. Blot with paper towels.
   • Dollop a heaping tablespoon of filling onto each zucchini strip, then roll up and place seam-side down in the baking dish.
   • Repeat until all zucchini rolls are in the dish. Sprinkle with mozzarella.

4. Bake:

   • Bake uncovered for about 25 minutes, until cheese is melted and slightly caramelized.
   • Garnish with fresh basil or chopped parsley before serving.

Tips & Tidbits:

• Use slightly larger zucchini for easier rolling.
• A mandolin is ideal for achieving thin, even slices.
• Store-bought marinara can be used as a shortcut for the sauce.
• You can substitute Italian sausage with sweet sausage or a meat-free alternative for different flavors!!