Keto Zucchini Lasagna Rolls

Our Keto Zucchini Lasagna Rolls is an amazingly easy dish with a well-known cheesy flavor that you are going to fall in love with as soon as you try it.

Course Lunch

Cuisine Keto, Low Carb

Keyword zucchini lasagna rolls

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 317kcal

Author Zlata Radivojevic

Ingredients

2 zucchini medium, sliced
1 1/3 cup ricotta cheese
1 egg
1 tbsp mayonnaise
Salt and pepper to taste
1 tsp Onion Powder
2 tbsp marinara sauce or tomato sauce
1 cup cheddar cheese shredded
1 tsp oregano

US Customary - Metric

Instructions

Preheat the oven to 400F.
Cut zucchini into very thin slices lengthwise. Set aside.
In a medium-size mixing bowl, combine ricotta cheese, egg, mayonnaise, salt, pepper, and white onion powder. Set a side.
Grease a baking dish (or a casserole dish) with olive oil then spread marinara sauce or tomato sauce on the bottom of the pan.
Use a spoon to spread the cheese mixture on each zucchini slice. Roll each slice up to close the filling and gently place it into the baking dish. Repeat the process until all zucchini and cheese mixture is used.
Top shredded cheddar cheese then bake in the oven for 20-25 minutes until the cheese is melted. Sprinkle some oregano on top and serve them warm.

Notes

*If you want to add some meat into this dish, we suggest using 1 cup of cooked shredded chicken or cooked ground beef (saute ground beef with onion and olive oil). Simply place the cooked meat on the zucchini rolls then top with cheese and bake until golden.

Nutrition