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prep time
25 min
cook time
25 min
ready time
50 min
Best Low-Carb Zucchini Rollatini
This colorful and delicious dish is filled with classic Italian flavors and is among the best Low-Carb Mediterranean recipes you can prepare to feed your family or guests. Although this recipe takes some extra time to prepare, it's relatively simple and doesn't require any special cooking skills. We prepared homemade Low-Carb marinara sauce for this recipe. Still, you can substitute it with your favorite store-bought marinara, making this recipe even easier to prepare (read the labels and choose a low-carb marinara). Adjust the herbs and spices according to your taste and serve this fantastic low-carb vegetarian Mediterranean main dish while fresh and warm! Enjoy!
How do you customize this recipe?
A traditional rollatini is prepared with eggplants, which are also low-carb, and you can use them instead of zucchini. You can adjust the amount of herbs and spices in the sauce or add some extra cheese. If you decide to customize this recipe, remember to log the ingredients separately to ensure accurate macro tracking.
Can I prepare this recipe in advance?
Yes, this lovely Mediterranean dish can be prepared in advance and stored in the fridge for a few days. However, it is best when served warm, directly from the oven.
How do you serve this low-carb zucchini rollatini?
This fantastic dish pairs perfectly with fresh vegetable salad, roasted broccoli or Brussels sprouts, or Italian-style green beans with garlic and olive oil. You can also add some extra cheese right before serving and garnish with fresh basil.
Net Carbs
7 g
Fiber
1.9 g
Total Carbs
8.9 g
Protein
19.1 g
Fats
24.5 g
328 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Zucchini
360 g
Extra virgin olive oil
2 tbsp
Salt
0.25 tsp
Tomato, canned
1 cup
Garlic powder
1.5 tsp
Onion powder
0.5 tsp
Granulated Allulose
1 tbsp
Oregano, dried
0.5 tsp
Basil, dried
0.25 tsp
Salt
0.25 tsp
Ricotta cheese, whole milk
0.75 cup
Mozzarella cheese, whole milk
1 cup, shredded
Parmesan cheese, fresh (hard)
0.25 cup, shredded
Egg
1 medium
Parsley
2 tbsp
Mozzarella cheese, whole milk
1 cup, shredded
Parmesan cheese, fresh (hard)
0.25 cup, shredded
Recipe Steps
steps 7
50 min
Step 1
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper and set it aside. Slice the ends of zucchini and slice it lengthwise into 0.6cm (¼ inch) thick slices. Place them on the prepared baking tray and brush lightly with olive oil. Sprinkle with ¼ tsp of salt and cook for about 5 minutes. You will probably have to do this in several batches. When done, remove from the oven and cool. Set the zucchini aside.Step 2
Add the tomatoes, garlic powder, onion powder, sweetener (optional), oregano, basil, and salt to a large pan. Mix well to combine. Cook for 8-10 minutes over medium heat. Taste and optionally adjust the seasoning. Set it aside.Step 3
Now, prepare the filling. Shred 1 cup of mozzarella cheese. Finely chop the parsley. Grate ¼ cup of parmesan. Add the mozzarella, parmesan, ricotta, egg, and parsley to a bowl. Mix well to combine.Step 4
Spread one tablespoon of the filling over each zucchini slice and gently roll up. Repeat with the remaining zucchini. Set the rolls aside.Step 5
Spread some of the prepared marinara over the bottom of a 24x15cm (9x6 inch) baking dish. Place the prepared zucchini rolls in the baking dish. Gently coat each with marinara.Step 6
Shred the remaining mozzarella and parmesan. Top the rolls with the remaining marinara and cheese. Bake for 10-12 minutes or until the cheese melts completely.Step 7
When done, transfer to serving plates. Garnish with some fresh basil. Serve immediately.
