Keto Zucchini Lasagna Rolls

Keto Zucchini Lasagna Rolls


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

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.

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