Ingredients

• 1 pound ricotta cheese
• 0.5 cups Parmigiano Reggiano cheese
• 1.5 cups mozzarella cheese
• 1 large egg
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons kosher salt
• 1 pinch cayenne pepper
• 2 tablespoons Italian parsley

Instructions

1. 1 For cheese filling: Place ricotta, Parmigiano Reggiano, mozzarella, egg, black pepper, salt, cayenne, and parsley in a bowl, and stir together until combined; refrigerate until needed.
2. 2 For Bolognese: Heat olive oil over medium-high heat in a large nonstick skillet, and add Italian turkey sausage, onions, and a pinch of salt. Cook, breaking up the sausage with a spatula, until browned and broken into small crumbles, 5 to 7 minutes.
3. 3 Stir in marinara sauce, water, and cream and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for at least 10 to 15 minutes. Sauce can be cooked longer, adding small amounts of water as needed to maintain consistency.
4. 4 Transfer sauce into a 13x9-inch baking dish and set aside.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 For zucchini rolls: trim ends of zucchini with a knife and then use a vegetable peeler to make lengthwise strips. For best results, use only the largest, widest center-cut pieces. You can also place two thinner pieces overlapped side-by-side. You will need to make a total of 30 zucchini rolls.
7. 7 Lay out zucchini strips on a work surface. Spread each strip with about 2 rounded teaspoons of cheese mixture and roll up.
8. 8 Place filled strips on top of sauce in the baking dish in a 5x6 pattern. Scatter grated Parmigiano Reggiano and grated mozzarella evenly over the top, and drizzle with olive oil.
9. 9 Bake in the preheated oven until sauce is bubbling, and cheese has started to brown, 45 to 60 minutes. Let rest for 5 to 10 minutes before serving.

Nutrition per serving