another healthier way to pasta | fridays with oscar

we returned from Florida this week. oscar and ollie were happy about that and it’s good to be home, but i sure do miss the sandy beaches and sunny skies of Florida. it’s been fun to share my trip with you this week:  and it’s really got me looking forward to spring. i hope my warm-weather outfits inspired you to think about your spring wardrobe.  today, we’re returning to our normal scheduled programming:  fridays with oscar.  last week, we showed you opens in a new windowa healthier way to pasta with zoodles.  we’re sticking with that theme this week and making zucchini lasagna roll-ups.

outfit of the day 

i am keeping things casual friday today with a black crewneck sweater, and my white button-down underneath adds a little polish. girlfriend jeans and sneakers complete my casual look today. if i were going into the office and my workplace allowed jeans, adding a ballet flat or pointy toe shoe would make this ootd office appropriate. i could even throw a blazer on for extra oomph!  

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a healthier way to pasta: zucchini lasagna roll-ups

the original recipe by Rachel Maser is vegetarian. i wanted to do a meat dish this week, so i added italian sausage to the mushroom marinara sauce. 

i am following a ketogenic diet, which is a low carb, moderate protein, and higher-fat diet that can help you burn fat more effectively. perhaps the biggest benefit of the keto diet for me is that it can reduce chronic inflammation. i have noticed a difference with my arthritis since i started focusing on a keto diet late last year. 

Zucchini Lasagna Rollups
Serves 4
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  1. 4 large zucchini thinly sliced lengthwise (I used a mandoline)
  2. 1 Tbsp olive oil for brushing + 1 additional Tablespoon for sauteing
  3. 1 small sweet yellow onion, finely diced
  4. 2 fresh garlic cloves, minced
  5. 8 oz fresh mushrooms, chopped well
  6. 1 tsp dry Italian seasoning
  7. 16 ounces high quality marinara sauce
  8. sea salt and fresh ground pepper, to taste
  9. 1/3 cup organic ricotta
  10. 1 free range egg
  11. 1/4 cup freshly grated Parmesan cheese
  12. a handful or fresh parsley, finely chopped
  13. 1/2 cup shredded mozzarella cheese
  1. Preheat your oven to 375 degrees f. and line a baking tray with parchment paper.
  2. Lay out the zucchini strips on a large cutting board, lightly sprinkle with sea salt and pepper and very lightly brush with 1 Tablespoon of oil.
  3. Bake strips in your preheated oven for 10-12 minutes, or until slightly tender and easy to roll. Allow them to cool until ready to handle.
  4. Meanwhile, add remaining olive oil in a skillet over medium-high heat. Add minced garlic and cook for 1 minute, until fragrant.
  5. Add in the onions, mushrooms, Italian seasonings and cook for 4-5 minutes.
  6. Stir in 3/4 of the marinara sauce and simmer your mushroom sauce for about 4 minutes, or until slightly reduced.
  7. In a medium bowl add ricotta, parmesan cheese, the egg and a tiny pinch of sea salt + pepper, and fresh chopped parsley. Stir well to combine everything.
  8. Use a 9×13″ casserole dish or an ovenproof cast iron skillet and spread remaining marinara sauce on the bottom.
  9. To assemble the zucchini rolls, lay out one zucchini slice on a cutting board. Spread about 2 spoonfuls of the ricotta mixture over the top, then a spoonful of mushroom sauce mix.
  10. Carefully roll up each zucchini after filling, and place in the prepared baking dish. Repeat with the remaining slices.
  11. Pour any remaining mushroom marinara sauce over top.
  12. Sprinkle with shredded mozzarella and bake for about 15-20 minutes in your preheated oven, or until hot and bubbly.
  13. Serve immediately alongside a nice fresh salad.
  1. i added sweet Italian sausage which i browned in the skillet with the onions and garlic before adding the marinara.
Style At A Certain Age

the ketogenic diet is quite popular. there are recipes online and keto cookbooks that make following this specific diet easier than ever before. i still enjoy a cocktail or a glass of wine from time to time, and i don’t feel bad about it! for me, it’s about moderation and eating to feel my best while enjoying life with my friends and family (which sometimes includes cocktails or dessert!). as opens in a new windowFASTer Way to Fat Loss has taught me, it’s about progress, not perfection! 

blueberry ginger Bellini cocktail and mocktail

a reader reached out last week and asked if we could put together a mocktail.  what a great idea!  for our first foray into mocktails, i want to start simple but also with a cocktail that can be made into a mocktail. this makes things easy for a hostess to not have to create two totally different recipes. 

for the mocktail, i followed the cocktail directions exactly except, instead of sparkling wine, i used ginger beer to amp up the ginger flavor and add some dryness. try adding some sparkling apple juice or any other sparkling non-alcoholic juice that you think would work with ginger and blueberry.

blueberry ginger Bellini
Yields 1
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  1. ½ cup blueberries
  2. 1 tablespoon minced ginger
  3. 1 tablespoon sugar
  4. Juice of 1/2 lemon
  5. 2 cups blueberry juice
  6. 2 cups sparkling wine, divided
  1. Mash blueberries with ginger, sugar and lemon juice. Add blueberry juice and let steep for at least 5 minutes. Strain; divide among 4 champagne flutes. Top each with 1/2 cup sparkling wine.
  1. to make this a mocktail, omit the sparkling and replace with your choice of sparkling non-alcoholic beverage. i chose ginger beer.
Style At A Certain Age

i wasn’t able to find plain blueberry juice, so i used blueberry pomegranate juice, and it worked nicely. i also substituted about a teaspoon of agave for the white sugar this recipe calls for.

fridays with oscar (and ollie!)

well, ladies, that’s a wrap for fridays with oscar! we really hope you enjoy a healthier way to pasta.  let us know what you think about the recipe in the comments below!

March is a couple of days away.  on the 8th, we spring forward one hour to daylight savings time, and the 19th is the spring equinox—the official first day of spring. let’s hope spring temps and sunshine are fast on their way! ollie, oscar and i wish you all a lovely weekend!

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  1. Kathy wrote:

    I’ve been trying to follow a keto diet with a husband who’s not such a fan but who is the chef in the family. I know I’m lucky. This recipe will be great for us to make tonight. I’m trying to help out in the kitchen to ease our transition into a healthier lifestyle but it doesn’t come easily to me. The blueberry ginger Bellini will sure help!

    Posted 2.28.20
  2. Heather wrote:

    This recipe looks super yummy! I have been eating this way for 9 months and have lost 56 pounds without feeling deprived at all. I will be trying this next week for sure.

    Posted 2.28.20
  3. Angela Phillips wrote:

    Hi Beth, you have set a new trend in our house- Friday evening cocktails! Every week, I make your Friday cocktail as soon as your blog arrives. Dr. P and I consider it the best way to start the weekend. Thanks also for the mocktail- perfect for our pregnant daughter. Have a fab weekend and enjoy the gift of an extra day. Love Angie x

    Posted 2.28.20
  4. Julie Mycock wrote:

    Hi Beth, lovely to see you back home with Oscar and Ollie. Hoping that you had a lovely holiday. The Blueberry and ginger cocktail sounds delicious. Wishing you a lovely weekend xoxo Julie from a very soggy England ☔☔☔

    Posted 2.28.20
  5. Francesca wrote:

    Happy weekend!! And thank you for the recipe we are going to have that this weekend. Love heathly eating, especially as Spring is coming:)

    Posted 2.28.20
  6. Suzanne M Smith wrote:

    I’ve made zucchini lasagna before, where instead of using lasagna noodles, I layered with zucchini strips, and I’ve made zucchini rollups, but this is an interesting twist. I’ll have to try it! Looks yummy! Have a great weekend, and welcome home! Oh–I meant to comment–I like that you minimized your page font but maximized photos. Looks great!

    Posted 2.28.20
  7. Sarah Cymbolin wrote:

    Ok #1 I just found you looking up something for FWTFL and #2 you are so adorable and I love your blog. You remind me of my mom if she were still around (beautiful, timeless, classy) and it warms my heart. I can’t wait to follow you more! Such a lovely blog and website, keep crushing it and as my mom said “you’re as old as you act!”.


    Posted 3.4.20

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