Ingredients:
For the Zucchini Rolls:
- 3 medium zucchini, sliced into 1/8-inch thick strips (lengthwise)
- 1 1/2 cups ricotta cheese (or cottage cheese)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped (or 1 tbsp dried basil)
- Salt and pepper, to taste
- 1 cup marinara sauce (sugar-free or homemade)
- 1/2 cup shredded mozzarella cheese (for topping)
Instructions:
1. Prepare the Zucchini:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Slice the Zucchini: Slice the zucchini lengthwise into thin strips (about 1/8-inch thick). You can use a mandolin slicer for even slices, but a sharp knife works too.
- Optional Step to Remove Moisture: To prevent the zucchini from releasing too much moisture while baking, lightly salt the zucchini strips and lay them on a paper towel or clean kitchen towel for 10-15 minutes. Then blot the moisture away with another towel. This helps to prevent the lasagna from getting soggy.
2. Prepare the Ricotta Mixture:
- Mix the Filling: In a medium bowl, combine the ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, egg, minced garlic, basil, salt, and pepper. Stir well until the mixture is smooth and combined.
3. Assemble the Zucchini Rolls:
- Spread Marinara Sauce: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Fill the Zucchini Strips: Take one zucchini strip and spread a generous amount of the ricotta mixture along the length of the strip. Then, roll the zucchini strip up tightly like a small lasagna roll.
- Place in Baking Dish: Place the rolled zucchini seam side down in the prepared baking dish.
- Repeat: Repeat the process with the remaining zucchini strips, placing each roll next to each other in the dish.
4. Bake:
- Top with Sauce and Cheese: Once all the rolls are in the baking dish, spoon the remaining marinara sauce over the top of the rolls. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 5-10 minutes until the cheese is melted and bubbly, and the zucchini is tender.
5. Serve:
- Garnish: After baking, allow the zucchini rolls to cool for a few minutes. Garnish with extra fresh basil or parsley if desired.
- Enjoy: Serve warm and enjoy your keto-friendly zucchini lasagna rolls!
Tips:
- For extra flavor: You can add cooked ground beef, sausage, or turkey to the marinara sauce if you want a heartier filling.
- Dairy-Free Option: Use dairy-free ricotta and mozzarella cheese if you’re following a dairy-free keto diet.
These Keto Zucchini Lasagna Rolls are the perfect low-carb, veggie-packed alternative to traditional lasagna. They’re full of cheesy goodness and savory marinara, making them an ideal dinner for anyone on a keto or low-carb lifestyle!
