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The Zucchini and Egg ‘sheet’:

¼ cup olive oil

1 tablespoon Dish off the Block Ciao Italian Spice Blend

2 medium zucchinis, cut into ¼” rounds

1 teaspoon salt

½ teaspoon black pepper

8 eggs, beaten with a hand mixer


The Sausage and Beef Filling:

2 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, chopped

½ pound sweet Italian bulk sausage (or links with the casing removed)

½ pound ground beef

1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend

½ cup spaghetti sauce

½ teaspoon salt

½ teaspoon black pepper


The Cheese:

1, 5.2-ounce package Boursin soft garlic and herb cheese

1 cup cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1 cup fontina cheese, shredded


Preheat oven to 350 degrees.

Cover a rimmed baking sheet (approximately 12” x 18”) with parchment paper and spray it with non-stick cooking spray.

Combine the olive oil and Italian seasoning in a large bowl and whisk to combine.  Add the zucchini slices and toss until they are all well coated.  Spread the zucchini slices evenly all over the parchment paper until it is completely covered to the edges.  Season the zucchini with the salt and pepper and let it sit for 15-20 minutes.

Beat the eggs with an electric mixture for 1-2 minutes until frothy.  Gently pour the eggs evenly over the zucchini until covered and gently shake the pan to fill in the corners and any holes. Bake for 15-20 minutes until the eggs are set.  Remove from oven and let cool for 10 minutes.

While the zucchini is baking, prepare the meat filling.  Heat the olive oil in a large skillet and add the onions and garlic.  Cook until fragrant, about 2 minutes.  Add the sausage, ground beef, and Italian seasoning to the pan.  Cook, breaking the meat up with a spatula until cooked through, about 6-8 minutes.  Add the spaghetti sauce, salt, and pepper.  Stir to coat and remove from heat.

Using the parchment paper as a vehicle, slide the zucchini and egg sheet off the pan and onto the counter or a large cutting board.  Peel the parchment back slightly to see the bottom of the sheet.  If the zucchini slices are more ‘visible’ on the top than the bottom of the egg sheet, you will want to flip it over so the visible zucchini slices are on the bottom.  If the zucchini is more visible on the bottom you are all set.  Note – this is only for aesthetics so you get the pretty design on top of the roulade – I have found the eggs set differently depending on the zucchini so just want to be sure you end up with a ‘pretty’ end product!

Spread the Boursin cheese, evenly, all over the top of the egg sheet (less visible zucchini side).  Sprinkle all of the shredded cheeses over the top of the Boursin and then, evenly spread the meat mixture over the top of the cheese.

Cover the baking sheet with foil and lightly coat with non-stick spray.

Beginning at one of the 12” ends of your sheet, using the parchment paper as an aid, roll the sheet jelly-roll style, all the way to the end, pushing any filling that sneaks out on the ends back in.  Place the roll, seam-side-down, on the foil-lined baking sheet and bake for 20 minutes until hot and bubbly and the cheeses are gooey and melted.  Cut into slices and devour!!

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