Involtini are little rolled packages of awesome deliciousness! You can make them all sorts of ways: Rolled chicken or veal cutlets, rolled eggplant, rolled pork loin. Really, Rock it out with whatever your sweet heart desires. Basically, you roll up your protein or veggie with some cheese and bake in a casserole dish.
My version is with Italian sausage, Zucchini and five different types of cheeses baked with tomato sauce. It’s basically fool proof and I am not kidding when I tell you that this recipe quickly rose to my top 5 dinners ever made! Now, let’s get ready for the yum!
For the involtini rolls:
1 lb ground sausage, cooked
1 large zucchini
1/2 cup fresh ricotta, full fat
2 oz fresh mozzarella, sliced
For the casserole:
2 cups baby kale/spinach mix
1/2 cup low carb/sugar tomato sauce
2 cloves garlic, minced
1 tsp pink salt
1 tsp freshly ground black pepper
1/4 cup mozzarella, grated
2 tbsp. aged cheese (I used a parm, romano and asiago cheese blend)
1 tbsp. fresh parsley, chopped
Begin by cooking your sausage, breaking it up into small pieces. I used a sweet sausage but decided to spice it up a bit. So I ground up a teaspoon of fennel seeds with a mortar and pestle and added it to the sausage as it was cooking along with 1 tsp salt, black pepper, onion powder, garlic powder, dried oregano leaves, dried parsley leaves and 1/2 tsp of red chili flakes. This is a totally optional step, you can usually find seasoned sausage at your local grocery store.
Next, using a vegetable peeler, make long, thin strips of zucchini. I peeled two zucchinis but one was actually enough to fill my dish for four servings.
Lay the zucchini strips along a flat surface like a cutting board. Put about a tsp of ricotta on the top part of the zucchini, top with a tsp of the cooked sausage and a piece of mozzarella. Then roll it on up. Repeat until you have about 16 rolls.
Now layer up your casserole. Layer half of the tomato sauce at the bottom of your dish. Throw in the kale/spinach mix. Season with 1 tsp of salt and black pepper and sprinkle with minced garlic. Top with the rest of the cooked sausage. Then top with remainder of the tomato sauce. Nestle the zucchini rolls into the dish.
Top with grated mozzarella and shaved cheeses. Wrap with tin foil and bake at 375 degrees for 30 minutes.
Remove the foil and broil for 3 minutes. And just check out all that melty cheesy goodness! Finish with chopped parsley and some more shredded parm cheese. Your taste buds and family will thank you!