Sausage Ricotta Stuffed Zucchini Rolls

Sausage Stuffed Zucchini Rolls

This is a simple dish of thinly sliced zucchini wrapped around a sausage and ricotta filling with fresh tomato sauce. Celebrate the end of summer


  • 1 medium – large zucchini, Very thinly sliced, yielding 14 slices
  • 12oz (360gr) sausage
  • 1  medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp olive oil
  • 8oz, (250gr) ricotta cheese
  • 3 tbs fresh basil, chopped
  • 1/2 tsp chili powder
  • 2 cups (15oz, 450gr) ripe tomatoes, peeled and chopped
  • 1 tbs butter
  • 1/2 tsp paprika
  • 1 tsp oregano


  • Sauté onion, garlic in oil for 5 minutes over medium heat.
  • Add sausage and fry, breaking it up as it browns.
  • Remove from heat.
  • Fry tomatoes in butter just until soft. Add paprika, oregano.
  • Add ricotta,  basil, chili powder, to sausage onion skillet and mix well.
  • Put the tomatoes in a baking dish large enough to hold 14 rolls.
  • Put generous 2 tbs sausage mixture on each zucchini slice and roll up.
  • Place seem side down on tomato sauce.
  • Spoon some of the tomato sauce over the top, cover and bake, 400F (200C), for 30 minutes.
  • Remove from oven and serve, spooning sauce over the top.


Slice the squash the long way using a mandolin or large slicer. They should be just thin enough to roll easily, about 1/16th inch. I got 14 slices out of one squash. Use a 2nd squash if needed.

Keywords: zucchini rolls, tomato sauce, sausage, ricotta