Zucchini rolls – 2 delicious keto offerings

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Keto lasagna with zucchini rolls and zucchini rolls with chicken and herb oil. Today we are in the kitchen to prepare these two very tasty recipes with an irresistibly appetizing look.

Zucchini is one of the most delicious low-carb vegetables. We can prepare a variety of dishes with it. Here are our suggestions.

Low carb lasagna with zucchini rolls

Healthy vegetarian lasagna made with zucchini rolls. Stuffed with protein-rich cheeses – ricotta, parmesan and mozzarella.

Serve for lunch or dinner low in carbohydrates and gluten free.

Preparation time: 55 minutes

Servings: 6

Nutritional value per serving: 11 g carbohydrates, 20 g fat, 19 g protein and 297 calories.

Necessary products:

  • 4 large zucchini
  • 425 g ricotta cheese
  • 20 g parmesan cheese, grated
  • 340 g grated mozzarella cheese
  • 1 egg
  • Marinara sauce
  • Salt and pepper to taste
  • 1 tbsp extra virgin olive oil

Method of preparation:

  1. Preheat oven to 200 degrees. Cover a pan with parchment paper and grease the bottom with olive oil.
  2. Cut the zucchini into slices about 3 mm thick.
  3. Arrange them on the bottom of the prepared tray.
  4. Bake in the oven for 10-12 minutes. Remove and set aside to cool for at least 5 minutes. Leave the oven on.

For the cheese filling

  1. In a bowl, mix the ricotta cheese with the grated Parmesan cheese and 100 g of grated mozzarella cheese. Add the egg and season with salt and pepper to taste. Stir to mix all ingredients.
  2. Spread with homemade keto sauce Marinara the bottom of a pan measuring 9 x 13 cm.

Make zucchini rolls

  1. To do this, put the cheese filling on the roasted zucchini and roll.
  2. Arrange the zucchini rolls next to each other in the pan with the Marinara sauce.
  3. Drizzle with Marinara sauce and sprinkle with the remaining grated mozzarella cheese.
  4. Bake the keto lasagna with zucchini rolls uncovered in a preheated 200 degree oven for about 20-25 minutes or until the cheese is melted.

Zucchini rolls with chicken and herb oil

Delicious zucchini rolls served with chicken and fragrant herb oil for a perfect keto lunch or dinner.

Preparation time: 55 minutes

Servings: 4

Carbohydrates per serving: 9 g

Necessary products:

  • 650 g zucchini
  • ½ tsp salt
  • 80 g of ghee
  • 170 g mushrooms, chopped
  • 170 g cream cheese
  • 170 g grated mozzarella
  • 1 green pepper, chopped
  • 55 g dried chorizo, chopped
  • 1 egg
  • 2 tablespoons fresh parsley, chopped
  • 1 tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper

For the chicken:

  • 900 g chicken breast
  • Salt and pepper to taste
  • 30 g of ghee, for frying

For herbal oil:

  • 110 g ghee (at room temperature)
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice
  • ½ tsp salt

Method of preparation:

  1. Preheat oven to 175 degrees. Cover the bottom of the pan with parchment paper.
  2. Cut the zucchini into thin slices lengthwise. Arrange them in the prepared tray.
  3. Season with salt and let stand for 10 minutes. Then dry them with a paper towel.
  4. Bake the zucchini in the preheated oven for 20 minutes or until soft.
  5. Remove the pan from the oven and allow to cool. Dry if necessary.
  6. Heat a large skillet and add the ghee. Fry the mushrooms until browned, stirring often. Then remove from the heat and set aside to cool.
  7. Mix in a bowl the cream cheese, 100 g of grated mozzarella cheese, chopped green pepper, chorizo, egg and parsley. Season with onion powder, salt and pepper to taste.
  8. Add the fried mushrooms and stir.
  9. Fill the roasted zucchini with the resulting cheese mixture. Roll up and place with the folded part down in the baking tray.
  10. Sprinkle the zucchini rolls with the remaining 70 grams of grated mozzarella cheese.
  11. Increase the oven temperature to 200 degrees. Bake the rolls for 20 minutes or until the mozzarella melts and changes color.

Cook the chicken

  1. Meanwhile, season the chicken breasts with the spices.
  2. Heat a pan over medium heat and melt the butter. Fry the fillets until golden on both sides.

Herbal oil

Mix in a small bowl the butter with the garlic powder, parsley, lemon juice and salt. Stir.

Serve the zucchini rolls with chopped chicken breasts and herb oil.

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