Keto Stuffed Zucchini Rolls:


  • 2 medium zucchinis
  • 1 cup ricotta cheese (full-fat)
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup shredded mozzarella cheese (for topping)
  • Olive oil for brushing


  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis lengthwise into thin strips, about 1/4 inch thick.
  3. In a bowl, mix the ricotta cheese, grated Parmesan cheese, egg, minced garlic, dried oregano, salt, and pepper until well combined.
  4. Lay out the zucchini slices and spread a thin layer of the ricotta mixture onto each slice.
  5. Carefully roll up each zucchini slice and place them in a baking dish, seam side down.
  6. Brush the tops of the rolls with olive oil and sprinkle shredded mozzarella cheese over them.
  7. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the zucchini is tender.

Nutrition Estimate:

Please note that these values are approximate and can vary based on the brands and specific ingredients you use.

  • Servings: This recipe makes about 4 servings.

Per serving:

  • Calories: Approximately 220 kcal
  • Total Fat: About 16g
  • Saturated Fat: Around 9g
  • Cholesterol: Roughly 85mg
  • Sodium: About 380mg
  • Total Carbohydrates: Approximately 6g
  • Dietary Fiber: Roughly 1g
  • Net Carbohydrates: Around 5g (Total Carbohydrates – Fiber)
  • Sugar: Approximately 3g
  • Protein: Roughly 12g

Please remember that these values are just estimates and can vary based on the specific ingredients and portion sizes you use. If you’re closely monitoring your nutrition intake, it’s a good idea to input the exact ingredients you use into a nutrition calculator for the most accurate information.

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