Keto Stuffed Zucchini Rolls

Keto Stuffed Zucchini Rolls
  • 2 zucchini (500 g)
  • Olive oil
  • Salt
  • Slices of Gouda cheese (or Emmental) (200 g)
  • Slices of smoked turkey (150 g)
  • Almond flour (200 g)
  • Dried oregano
  • Cherry tomatoes (6 pieces)
    • Preheat oven to 350°F (180°C). Cut the zucchini into thin slices and place them on a baking sheet lined with parchment paper.
    • Season with salt and oil, bake for 15 minutes or until tender.
    • Place the almond flour in a shallow plate and season with salt and oregano. Coat the zucchini slices with the almond flour mixture, shaking off any excess.
  • Place a slice of cheese and a slice of turkey on each zucchini slice and roll them up. Secure with a toothpick if needed.
  • Place the zucchini rolls on another baking sheet lined with parchment paper. Bake for 25 to 30 minutes or until golden and crisp.
  • Serve with cherry tomatoes on the side or on top of the zucchini rolls.
    Nutrition Facts:
    Serving size: 1 zucchini roll (1/12 of the recipe)
    Calories: 161 kcal
    Fat: 11 g
    Carbohydrates: 5 g
    Fiber: 2 g
    Net Carbs: 3 g
    Protein: 11 g