Italian-Inspired Keto Zucchini Rolls
These zucchini rolls are a keto-friendly twist on classic Italian stuffed pasta rolls. Thin slices of zucchini are lightly roasted until tender, then filled with a creamy ricotta and spinach mixture, topped with marinara sauce, mozzarella, and baked until bubbly. They capture all the flavors of Italy — without the carbs.
⏱ Time
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
For the zucchini:
3 medium zucchini (about 8–9 inches long)
1 tbsp olive oil
Salt & black pepper to taste
For the filling:
1 cup ricotta cheese (full-fat for keto)
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 cup fresh spinach, finely chopped (or sautéed if you prefer)
1 egg, lightly beaten
1 clove garlic, minced
½ tsp dried oregano
½ tsp dried basil
Salt & black pepper to taste
For assembly:
½ cup marinara sauce (sugar-free for keto)
½ cup shredded mozzarella cheese (for topping)
1 tbsp fresh basil leaves, chopped (optional, for garnish)
Instructions
Step 1 — Prepare the zucchini slices
1. Preheat oven to 200°C (400°F).
2. Slice zucchini lengthwise into thin strips (about ⅛-inch thick) using a mandoline slicer or a sharp knife.
3. Place slices on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt & pepper.
4. Roast for 5–7 minutes until softened but not mushy. Remove and let cool slightly.
Step 2 — Make the filling
5. In a medium bowl, combine ricotta, mozzarella, Parmesan, spinach, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined.
Step 3 — Roll the zucchini
6. Lay a zucchini strip flat, spoon about 1 tablespoon of the filling at one end, then roll it up.
7. Place the roll seam-side down in a baking dish. Repeat with remaining zucchini slices.
Step 4 — Bake the rolls
8. Spoon marinara sauce evenly over the rolls. Sprinkle the mozzarella cheese on top.
9. Bake for 12–15 minutes until the cheese is melted and bubbly.
10. Garnish with fresh basil if desired, and serve warm.
Notes & Tips
For extra flavor, grill the zucchini slices instead of roasting.
Use a sugar-free marinara to keep it keto-friendly.
You can replace spinach with kale or fresh basil leaves for variety.
Make ahead: Assemble the rolls, cover, and refrigerate for up to 24 hours before baking.
Freezer-friendly: Freeze in an airtight container for up to 2 months. Reheat covered until warm.
❓ Frequently asked questions FAQ
Q: Can I make this dairy-free?
A: Yes, use dairy-free ricotta, mozzarella, and Parmesan alternatives.
Q: Can I use eggplant instead of zucchini?
A: Yes! Thinly sliced roasted eggplant works beautifully with the same filling.
Q: Is this dish suitable for meal prep?
A: Definitely — it reheats well and can be stored in the fridge for up to 3 days.
Nutritional Information
Calories: 210 kcal
Protein: 14g
Fat: 15g
Carbohydrates: 6g
Fiber: 2g
Sodium: 25 g