Are you ready to indulge in a deliciously healthy twist on a classic Italian dish? Say goodbye to traditional pasta and hello to the mouthwatering Keto Zucchini Cannelloni! This low-carb, gluten-free delight is not only easy to make but is also packed with flavor and nutrients. With layers of creamy ricotta, savory spinach, and rich marinara sauce, this dish will satisfy your cravings without the guilt. Perfect for meal prep or a cozy family dinner, you won’t believe how simple it is to create this culinary masterpiece in just 45 minutes. Read on to discover the secrets to making these delightful zucchini rolls that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Zucchini, thinly sliced
- Ricotta cheese
- Spinach, cooked and drained
- Marinara sauce
- Parmesan cheese, grated
- Italian seasoning
- Salt
- Pepper
Instructions
- Prepare the zucchini by washing and trimming the ends. Using a mandoline slicer or sharp knife, slice zucchini lengthwise into thin, uniform strips about 1/8 inch thick.
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
- In a medium bowl, mix ricotta cheese, cooked and drained spinach, grated Parmesan cheese, Italian seasoning, salt, and pepper. Blend thoroughly until well combined.
- Lay out the zucchini strips on a clean kitchen towel or paper towels to remove excess moisture. Pat dry gently.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
- Take each zucchini slice and spoon a small amount of the ricotta-spinach mixture along one edge. Carefully roll the zucchini slice into a tight cannelloni shape.
- Place each rolled zucchini cannelloni seam-side down in the baking dish. Arrange them closely together.
- Pour the remaining marinara sauce over the zucchini rolls, ensuring they are evenly covered.
- Sprinkle additional Parmesan cheese on top for extra flavor.
- Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the top is lightly golden.
- Remove from oven and let rest for 5 minutes before serving to allow the dish to set.
- Garnish with fresh basil or additional Italian herbs if desired, and serve hot.
Tips
- Choose the Right Zucchini: Look for medium-sized zucchini that are firm and free of blemishes. This will ensure your cannelloni holds together well and has the best flavor.
- Slice Evenly: Use a mandoline slicer for uniform zucchini strips. This helps them cook evenly and makes rolling them easier.
- Remove Excess Moisture: After slicing, lay the zucchini strips on a kitchen towel to absorb moisture. This prevents the dish from becoming watery.
- Customize Your Filling: Feel free to add other ingredients to the ricotta mixture, such as mushrooms, bell peppers, or different cheeses, to suit your taste.
- Don’t Skimp on Marinara: Ensure that the zucchini rolls are well covered with marinara sauce before baking. This adds flavor and keeps the rolls moist.
- Let It Rest: Allow the dish to rest for about 5 minutes after baking. This helps the flavors meld and makes it easier to serve.
- Garnish for Extra Flavor: Fresh basil or a sprinkle of Italian herbs on top before serving can elevate the dish and add a pop of color. By following these tips, you’ll create a Keto Zucchini Cannelloni that’s not only delicious but also impressively presented!
Nutrition Facts
Calories: 278kcal
Carbohydrates: 25g
Protein: 22g
Fat: g
Saturated Fat: g
Cholesterol: 55mg
