I was completely follow your recipe. I did cut my slices a bit thicker. Keep the vegetarian dishes coming. Even better leftover. Spread 1.5 tablespoons of ricotta over 2/3 of the zucchini noodle (as shown below). Boyfriend loved, wants it again. I made this tonight, subbing 8 oz of crimini mushrooms for the sausage. When my husband took a bite he said, “wow, this is cookbook worthy.”While I agree, I couldn’t wait to share this with you. So that should basically summarize what this meal is all about. I’ll have to work on presentation! But that just means more for me. To get the zucchini thin enough to roll up, you’ll need to use either a mandolin, sharp knife … Because it just the two of us I cut the recipe in half and cooked in a loaf pan which is good size for 12 rolls and still had leftovers. Thank you so much, Michelle! I didn’t use the recipe as is, but I followed it as a guide. In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste. I cut the zucchini on a mandoline, salted, waited and blotted before rolling the cheese (sans sausage) into it. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling. This did not disappoint! Thank-you for this recipe. Here, I have made a zucchini roll-up that is gluten-free, dairy-free and grain-free! Once rolled, nestle each zucchini roll-up seam side down into the simmering sauce. Lay strips on a paper or kitchen towel and sprinkle with salt. Thank you so much for the great recipe! I will definitely be adding it to the rotation! Thank you!!! I'm Alex, a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. But it was really good. Taste was good. I might also replace half of the sausage with chopped mushrooms. Will be making again. Slice zucchini into 1/8'' thick slices. I don’t own a cast iron skillet or any skillet that is oven proof. A vegetable peeler would be perfect for this! I am sure you’re seeing the zucchini and squash piled high at the grocery store so stock up, and let’s have some fun with it with these Dairy-Free Zucchini Roll-Ups in Easy Bolognese Sauce! Just need to take my Betsy shades. Allow them to cool until ready … I added the sausage to the sauce so she could pick around it. How are we keeping zucchini from unrolling? I made them for our family (two small children) and it made a ton of food. Can’t wait to try this <3. I’m going to give it a try this week and see what my family thinks. Nutritional info is now posted below the recipe. I see it now 6 servings. I spread on the ricotta/cheese mixture (1 small ricotta container ) and added the sautéed sausage with the leftover zucchini core and scraps of zucchini not worthy of a sheet with 2 jalapeños diced. Agree a mandolin is a necessity to prepare this dish. I just made this but used field roast brand veggie sausage and it was amazing. The recipe calls for 24 rolls, 6 servings is 4 rolls per serving. We used a homemade chunky marinara that really made a big impact. It was delish! I made 12 “noodles” (With a wire cheese slicer) and used the same amount of ricotta filling as specified for 24 (Minus the sausage plus a little pesto), slathered it on very generously, and added some remaining ricotta spoonfuls on top of each roll. I know you said I could freeze, but could I prep early in the day or night before and store in the fridge and cook that evening? If you have any remaining ricotta mixture, scatter some dollops on top of the roll-ups in the skillet. Delicious! The nutritional information is for each serving. A quick and flavorful bolognese-style sauce forms the base of the dish. 1 tablespoon ricotta mixture, scatter some dollops on top of the.. Make this dish a good way to include my garden ’ s good... 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