Ingredients:
- 2 medium zucchini (sliced thin lengthwise)
- 1 1/2 cups shredded mozzarella cheese
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano or Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup marinara sauce (sugar-free)
- 1 tbsp olive oil (for grilling or sauteing zucchini)
- 1/4 cup shredded Parmesan cheese (for topping, optional)
- Fresh basil leaves, chopped (optional for garnish)
Instructions:
1. Prepare the Zucchini:
- Slice the zucchini lengthwise into thin strips, about 1/8 inch thick. If you have a mandoline slicer, it can help get even slices.
- Heat the olive oil in a large skillet over medium heat. Lightly sauté the zucchini slices for about 2-3 minutes per side to soften them slightly, ensuring they remain pliable for rolling. You don’t want them too soft, so avoid overcooking. Once done, set them aside on a plate lined with paper towels to remove excess moisture.
2. Make the Filling:
- In a medium bowl, combine the cream cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper. Mix until smooth and well-combined.
- Stir in the fresh basil (optional) for added flavor.
3. Assemble the Zucchini Rolls:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of sugar-free marinara sauce on the bottom of a baking dish.
- Take a zucchini slice and place a spoonful of the cheese filling at one end. Roll the zucchini slice up tightly around the filling.
- Place the rolled zucchini in the baking dish, seam side down. Repeat with the remaining zucchini slices and filling.
4. Top and Bake:
- Once all the zucchini rolls are in the baking dish, spoon a little more marinara sauce on top of each roll.
- Sprinkle the shredded Parmesan cheese over the rolls.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the zucchini is tender.
- For a golden, bubbly top, you can remove the foil during the last 5 minutes of baking.
5. Garnish and Serve:
- Once the rolls are done, remove them from the oven and let them cool for a few minutes.
- Garnish with additional fresh basil and serve hot.
Tips:
- Make Ahead: These rolls can be assembled ahead of time and stored in the refrigerator for up to 1-2 days before baking.
- Adding Meat: You can add cooked ground beef, sausage, or chicken to the cheese filling for extra protein. Simply mix the cooked meat into the cheese mixture before filling the zucchini.
- Extra Veggies: For additional flavor, sauté spinach, mushrooms, or bell peppers and mix them into the cheese filling.
- Alternative Sauce: If you prefer a different sauce, you can use Alfredo sauce for a creamy variation or even make a pesto sauce.
Storage:
- Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: These stuffed zucchini rolls can be frozen before baking. To freeze, arrange the rolls in a single layer in a freezer-safe container or bag. To bake, simply thaw in the fridge overnight and follow the baking instructions.
Serving Suggestions:
- Serve these Keto Stuffed Zucchini Rolls with a side of cauliflower rice, zucchini noodles, or a fresh keto salad to complete the meal.
- These rolls also pair well with grilled meats, such as chicken or steak, for a hearty, low-carb dinner.
These Keto Stuffed Zucchini Rolls are a fantastic, low-carb comfort food that’s full of flavor. They’re perfect for anyone craving something cheesy and satisfying without the carbs of traditional pasta! Enjoy!
