Chicken Sausage, Ricotta Zucchini Rolls
Are you a carb counter? No judgment if you are, I know many. While I don’t classify myself as one, I have certainly become much more aware of carbs over the years. I still believe in having it all in moderation, and with that comes choices. And I can’t lie, I really like pasta. But not all pasta, good, homemade pasta with homemade sauces. But that has become an indulgent treat to me, like a big bowl of ice cream was when I was a kid.
To maintain the moderation mindset, I have, over the years looked for ways to modify what and how at eat at times. While I love a bowl of linguini with clam sauce and would not think to uncarb this dish, others, have more flexibility. This is one of my new favorite quick meals; chicken sausage zucchini rolls, think rigatoni crossed with lasagna, sans the pasta.
I already made a noodle-less vegetarian zucchini lasagna dish that I’ve been making for years. But my younger son is not a fan, he wanted something with meat, so he is my inspiration behind this dish. Carb-less, but not vegetarian. Truth be told, if you enjoy cooking, it’s a rather fun, playful dish to make. Yes, it requires you to slice the zucchini into thin slices, but you don’t need a mandoline slicer to do it.
There are a few different ways you can assemble this chicken sausage zucchini rolls, fancy or otherwise. I place my rolls close together in a baking pan which I think turns out well. But you can separate them, stand the rolls upright, you name it, it works, so go ahead and get creative with it. Any tomato sauce will work here, but my go-to is my simple tomato sauce which is very easy to make.