Keto Zucchini Lasagna Rolls
Cheesy low-carb lasagna roll-ups made with fresh zucchini "noodles" are known as Keto Zucchini Lasagna Rolls. They are a tasty, healthful, and wonderfully filling dinner.
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Course Dinner, Main Course
Cuisine American, Italian
Servings 12
Calories 235 kcal
- 4 large to medium-sized zucchini
- 3 cups of marinara sauce without sugar
- Ricotta cheese, 15 ounces
- Cream cheese, 8 ounces
- 1 1/2 cups of grated mozzarella cheese
- 1 1/2 cups of parmesan cheese, grated
- two huge eggs
- Italian seasoning, dry, four tablespoons
- 1 teaspoon of powdered garlic
- optional 1/2 teaspoon red pepper flakes
- Salt
Set the oven to 400 degrees Fahrenheit. Organize a 9 by 13-inch baking dish. In the baking dish, evenly distribute the marinara.
Slice the zucchini into a long, paper-thin strip using a mandolin slicer (or a vegetable peeler). Salt the zucchini strips liberally to aid in releasing moisture.
Ricotta, cream cheese, mozzarella, parmesan, eggs, Italian seasoning, garlic powder, and crushed red pepper should all be combined in a big bowl. Combine thoroughly after mixing.
Lay a zucchini strip on a paper towel one at a time. To eliminate extra moisture, press the cloth against the zucchini strip. Roll the zucchini strip around the cheese by placing roughly 2 teaspoons of filling on one end. After that, place the roll in the oven with the cheese facing up.
Bake the cheese for 25 minutes, or until the edges are brown. Serve hot.
For more protein, add meat sauce in place of marinara.
serving size: 1, calories 235kcal, carbs 9, protein 16, fat 15, saturated fat 9, cholesterol 78 mg, sodium 736 mg, potassium 505 mg, fibre 2, sugar 6, vitamin a 936 iu, vitamin c 16 mg, calcium 344 mg, iron 2 mg.
Keyword Keto Zucchini Lasagna Rolls