Keto Vegan Zucchini Rolls with Red Pesto and Almond Ricotta

These Keto zucchini rolls are the ultimate vegan delicacy. They are filled with almond ricotta and sundried tomato pesto, making them smoky, tangy, and super juicy. They are easy to prepare and can be on your dinner table in under 30 minutes. You can also serve these low-carb rolls as a side dish or appetizer at parties and gatherings.

Can you adapt this vegan zucchini rolls recipe to a nut-free diet?

Of course, you can! If you are only allergic to almonds, then you can use another nut flour like walnut flour. If you'd rather stay away from all nuts, then your best option is sunflower seed flour. You also need to make sure that the pesto you are using is nut-free. If not, you can use Keto tomato sauce for this recipe.

What can you replace the sundried tomato pesto with?

You can replace the sundried tomato pesto with any sauce or spread that suits your preference, as long as it is Keto-friendly. Some great options include tomato sauce, regular basil pesto, and olive tapenade.

Can you adapt this recipe to a non-vegan diet?

Of course, you can! If you aren't allergic to dairy, you can use regular ricotta cheese, cream cheese, parmesan cheese, or a mix of all three. You can also add cooked minced beef if you don't mind eating meat. These zucchini rolls are super versatile and will impress all palettes.

Is this Keto zucchini rolls recipe suitable for meal prep?

If you are vegan and follow a Ketogenic diet, you might find it challenging to find healthy recipes that are also meal prep friendly. Making a large batch from this recipe is just as quick and easy and will help keep you on track. In each microwave-safe container, place 2 to 3 rolls, depending on your appetite. Store the containers in the fridge for up to 4 days. These vegan zucchini rolls are delicious when cold, but you can also heat them in the microwave until warm.

Net Carbs

5.3 g
Fiber

4.9 g
Total Carbs

10.3 g
Protein

8.7 g
Fats

27.3 g

304 cals

Quantity

Serving Size

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Zucchini

1 large
Olive oil

2 tbsp
Black pepper

0.5 tsp
Salt

1 tsp
Thyme, ground

0.25 tsp
Almond flour

1.25 cup
Water

2 tbsp
Lemon juice

2 tsp
Nutritional Yeast

1 tsp
Sundried Tomato Pesto

8 tsp
Basil

4 leaf

Step 1

Place the zucchini on a cutting board and cut off its ends. Slice it into 8 equal slices. Pat the zucchini slices dry with a paper towel and set aside.
Step 2

To a bowl, add 1 tablespoon of olive oil, black ground pepper, ½ teaspoon salt, and thyme. Whisk until all the ingredients are incorporated. Add the zucchini slices and toss to coat.
Step 3

Heat an electric grill or griddle pan over medium heat. Cook the zucchini slices until slightly tender and have developed grill marks, then transfer them to a plate. Be careful not to overcook them, or they might break.
Step 4

To a food processor, add the almond flour, water, 1 tablespoon of olive oil, lemon juice, nutritional yeast, and ½ teaspoon salt. Pulse for 10-20 seconds until the ingredients are combined. Transfer the vegan ricotta to a bowl.
Step 5

Lay the cooked zucchini slices on a flat surface. Add 1 teaspoon of pesto to each piece, and spread. Divide the ricotta equally among the slices, and press with a spoon.
Step 6

Carefully roll the slices while applying pressure to keep the filling in place. Secure each roll with a wooden toothpick. Transfer to a serving plate.
Step 7

Drizzle a little bit of olive oil. Add a sprinkle of salt and pepper, and garnish with fresh basil leaves. Serve immediately.