Zucchini Rolls – Keto, Low-Carb Italian-Style Plant-Based Dinner
These keto-friendly zucchini rolls are a plant-based take on classic Italian comfort food. Filled with herbed ricotta and baked in marinara, they’re low-carb, gluten-free, and perfect for a healthy dinner or appetizer.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Yield: 3–4 servings (makes 12–16 rolls) 1x
Ingredients
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3–4 medium zucchini, sliced thin lengthwise
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1 tbsp olive oil
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1 cup vegan or dairy ricotta
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1 clove garlic, minced
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1 tbsp chopped fresh basil or parsley
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Zest of ½ lemon
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Salt & pepper to taste
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½ cup low-carb marinara sauce
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Optional: ¼ cup spinach or chopped kale
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Optional: Vegan mozzarella or Parmesan
Instructions
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Slice zucchini thin, salt, and let sit for 10 minutes. Pat dry.
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Optional: Lightly sear slices for 1–2 mins per side to soften.
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Mix filling: ricotta, garlic, herbs, lemon zest, and seasonings.
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Add 1 tbsp filling to each zucchini slice. Roll up tightly.
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Spread marinara in baking dish. Add rolls seam-side down.
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Top with sauce and cheese if using.
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Cover and bake at 375°F for 20 mins. Uncover and bake 5–10 more mins.
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Let cool slightly before serving.
Notes
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Use almond, tofu, or cashew-based ricotta for vegan version.
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Add cooked veggies or lentils to filling for variation.
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Avoid freezing; best enjoyed fresh or stored 3–4 days refrigerated.