Description
Delicious low-carb zucchini rolls filled with ricotta cheese and herbs, perfect for keto diets and easy to make ahead for parties.
Ingredients
Scale
- 4–5 medium zucchini
- 15 oz ricotta cheese
- 1 egg
- Fresh herbs (basil, parsley)
- Salt and pepper to taste
- Shredded cheese for topping
- Marinara sauce (optional)
Instructions
- Slice zucchini lengthwise into thin strips
- Salt the zucchini strips and let them sit to release excess moisture
- Pat dry thoroughly with paper towels
- Mix ricotta, egg, and herbs in a bowl
- Spread filling on each zucchini strip
- Roll up carefully
- Place in baking dish
- Top with cheese
- Bake until heated through and cheese is melted
Notes
- Can be made vegan by using tofu, nutritional yeast, and plant-based cheese
- Yellow squash can be substituted for zucchini
- Can be prepared up to 24 hours in advance
- Add 5-7 minutes to baking time if cooking from refrigerated
- Proper salting and drying of zucchini is crucial to prevent wateriness
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2 rolls
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
Keywords: zucchini rolls, keto recipe, low carb, make ahead, vegetarian option, yellow squash
