A delightful twist on traditional manicotti, featuring thinly sliced zucchini filled with a savory mixture of ricotta, mozzarella, and crispy bacon, all topped with a rich marinara sauce. This dish is a perfect blend of comforting flavors and textures, offering a lighter, gluten-free alternative to pasta that doesn’t skimp on taste.
Hey cousins! I hear some of you are looking for some “hip-friendly” recipes. Well honey, in this post, I’m sharing a lower carb version of one of my all time favorite dishes: Manicotti. I know you’re wondering HOW, but trust me cousin, I GOT YOU!
Instead of using pasta, we’re going to swap it out with zucchini. Yes, you read that right, we’re going to use thinly sliced zucchini and roll up a delicious mixture of ricotta, bacon and mozzarella cheese. When I tell you that this dish is going to be fabulous, it’s an understatement. Let’s get right to it!
How to Make Cheesy Bacon-Stuffed Zucchini Rolls
Ingredients
- Zucchinis (2 large, sliced lengthwise): These act as a low-carb, gluten-free substitute for pasta sheets, rolled around the filling to create the body of the dish.
- Ricotta Cheese (13 ounces): Provides a creamy base for the filling, helping to bind the other ingredients together and adding richness.
- Egg (1): Works as a binder to help the cheese filling hold its shape during baking.
- Dried Oregano, Fresh Parsley, and Dried Basil (1 teaspoon each): These herbs add depth and Italian-inspired flavor to the filling.
- Parmesan Cheese (¼ cup, grated): Infuses a salty, nutty taste into the filling and adds a slightly crispy top when baked.
- Salt and Black Pepper (1 teaspoon and ½ teaspoon, respectively): Essential seasonings that enhance the overall flavors of the dish.
- Bacon (8 slices, cooked and crumbled): Adds a smoky, meaty texture and flavor to the rolls, making them more satisfying.
- Mozzarella Cheese (1 ½ cups, shredded): Melts beautifully, providing a gooey, stretchy texture and a mild, milky flavor that complements the other ingredients.
- Spaghetti Sauce (1 1/3 cups, your favorite): Serves as a moist and flavorful base and topping, enveloping the rolls in a rich, tomatoey embrace.
Tips and Tricks for Perfect Zucchini Rolls
- Slice It Nice: Using a mandolin slicer will be your best bet for achieving those perfect, uniform, paper-thin slices of zucchini that are crucial for easy rolling. A consistent thickness ensures even cooking and a neat presentation. Always use the safety guard to protect your fingers from sharp blades.
- Dry ‘Em Out: After microwaving the zucchini slices to make them pliable, lay them out on a clean kitchen towel or a double layer of paper towels. Press gently yet firmly to wick away as much moisture as possible. This step is key to preventing your rolls from turning into a soggy, watery mess once baked.
- Crispy Crumbles: Fry the bacon until it’s deeply golden and crispy before crumbling it into the cheese mixture. This not only enhances the texture but also intensifies the smoky bacon flavor throughout the dish, adding little bursts of joy with each bite.
Creative Serving Ideas for Zucchini Rolls
- Nibble-Sized Delights: Transform these zucchini rolls into the star of your appetizer tray by slicing them into bite-sized rounds post-baking. Insert toothpicks for easy grabbing and serve with a side of marinara dipping sauce. They’re perfect for mingling at gatherings, allowing guests to savor the flavors without committing to a full serving.
- Hearty Meal: Serve two to three full-sized rolls per person as a robust main course. Pair with a light side salad or some crusty garlic bread to round out the meal, making it filling yet balanced. This setup is ideal for a family dinner or a comforting meal on a chilly evening.
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Cheesy Bacon-Stuffed Zucchini Rolls with Marinara Sauce
Thinly sliced zucchini wrapped around a flavorful mixture of ricotta, mozzarella, Parmesan and crispy bacon, all topped with a rich marinara sauce. This dish offers a lighter, gluten-free alternative to traditional pasta, making it both delicious and suitable for various dietary preferences.
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Servings 6 servings
Ingredients
- 2 large zucchinis sliced lengthwise
- 13 ounces of ricotta cheese
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon fresh parsley chopped
- 1 teaspoon dried basil
- ¼ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 slices cooked bacon crumbled (optional extra for garnish)
- 1 ½ cups shredded mozzarella cheese
- 1 1/3 cups spaghetti sauce choose your preferred flavor
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a large mixing bowl, combine the ricotta cheese, egg, oregano, parsley, basil, Parmesan, salt, and black pepper. Stir in half a cup of the mozzarella and the crumbled bacon. Mix until well blended.
- Soften the zucchini slices by microwaving them in small batches for about 15 seconds. Pat dry with paper towels to remove excess moisture.
- Spread 1 cup of spaghetti sauce evenly across the bottom of a large baking pan. Arrange two zucchini slices side by side, slightly overlapping, and spoon a tablespoon of the cheese mixture into the center. Roll up the zucchini slices tightly and place them seam-side down in the pan. Repeat with the remaining zucchini and filling.
- Pour the remaining spaghetti sauce over the zucchini rolls. Sprinkle the remaining mozzarella cheese on top.
- Place in the oven and bake for 20-25 minutes, or until the cheese is bubbly and golden.
- Enjoy hot as a delightful, cheese-filled dish.
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