Zucchini rolls
These Keto Zucchini Rolls are the ideal way to savor a tasty, low-carb, and light dish that is both wholesome and filling. These zucchini rolls are a great option for a new appetizer, a distinctive side dish, or even an entertaining main meal. Imagine delicate zucchini ribbons stuffed with your preferred keto-friendly fillings and creamy, cheesy bliss, all perfectly folded up into bite-sized morsels. They are a guilt-free treat for anyone on the ketogenic diet because they are not only aesthetically pleasing but also nutrient-dense.
Ingredients
Zucchini (2-3 medium-sized):
The star of the dish! Choose fresh, firm zucchini for the best results. Substitution: Thinly sliced eggplant can also work.
Cream Cheese (1/2 cup):
Provides creaminess and holds the filling together. Substitute with ricotta or mascarpone if preferred.
Grated Parmesan (1/4 cup):
Adds a salty, nutty kick. You can swap it with nutritional yeast for a dairy-free option.
Shredded Mozzarella (1/2 cup):
Melts beautifully and gives a gooey texture. Substitute with a dairy-free cheese alternative if needed.
Cooked Ground Beef (1/2 cup):
Optional, but adds protein and extra flavor. Omit or use chopped mushrooms for a vegetarian version.
Garlic Powder (1 tsp):
Enhances the overall flavor. Use fresh minced garlic for a stronger taste.
Italian Seasoning (1 tsp):
For that classic herby aroma. Feel free to adjust or use your favorite herbs.
Salt & Pepper: To taste.
How to Make Keto Zucchini Rolls
Prepare the Zucchini:
Wash and dry the zucchini. Using a mandoline or vegetable peeler, slice them lengthwise into thin ribbons. Aim for a consistent thickness so they roll easily.
Make the Filling:
In a mixing bowl, combine cream cheese, Parmesan, mozzarella, garlic powder, Italian seasoning, and any additional fillings like cooked bacon or ground beef. Mix until well blended.
Assemble the Rolls:
Lay a zucchini slice flat on a clean surface. Spread a small amount of the filling across one side of the ribbon. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining slices and filling.
Bake the Rolls:
Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes or until the zucchini is tender and the cheese is bubbly and golden.
Serve:
Remove the rolls from the oven and let them cool slightly before serving. Garnish with fresh herbs if desired
Tips for the Best Zucchini Rolls
Choose Medium Zucchini: Large ones can be too watery, while small ones may not roll well.
Pat Dry: After slicing the zucchini, pat them dry to remove excess moisture for better rolling and baking.
Experiment with Fillings: Try adding sun-dried tomatoes, spinach, or even pesto for variety.
Don’t Overfill: A little filling goes a long way; overstuffing can make rolling tricky.
Serving Ideas
Pair these rolls with a crisp garden salad for a light meal.
Serve as an appetizer at gatherings or parties.
Use them as a low-carb alternative to lasagna in layered dishes.
Storage Recommendations
Store leftover rolls in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10 minutes or until warm.
Nutritional Breakdown (Per Serving)
Calories: 120
Total Carbs: 4g
Net Carbs: 3g
Protein: 7g
Fat: 9g