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Zucchini Rollatini

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Nutritional information

318kcal
Calories
18.5g
Carbohydrates
21g
Protein
17.5g
Fat
10.5g
Saturated Fat
113mg
Cholesterol
998mg
Sodium
5g
Fiber
9g
Sugar
8
Blue Smart Points
Green Smart Points
8
Purple Smart Points
8
Points +

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Zucchini Rollatini

Healthy, Clean, Whole Food Recipes By Keto4X

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    Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

    • 30min
    • Serves 3

    Ingredients

    Directions

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    Prep Time: 10min   |   Cook Time: 20min   |  Serves: 3

    Swapping pasta for zucchini in these roll ups make them low-carb and keto friendly. Zucchini is one of my favorite vegetables. If you need some zucchini inspiration you can see all my zucchini recipes here.,Zucchini Rollatini is low-carb and delicious! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.,The inspiration for this dish came from my eggplant rollatini, one of my favorite summer meals. I modified that recipe a bit, keeping the cheese filling pretty simple and swapping the eggplant for zucchini. I looked for two large zucchinis, that were pretty thick so that the rolls would be large enough to make a meal and sliced them with my mandolin (affiliate link) so they are all the same thickness.

     

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    Steps

    1
    Done

    Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size It’s easiest to do this with a mandolin My mandolin is from OXO

    2
    Done

    Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.

    3
    Done

    In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.

    4
    Done

    Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.

    5
    Done

    Roll up slices and arrange them each seam side down in the prepared dish.  Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.

    6
    Done

    Bake 20 minutes, or until the cheese is hot and melted.

    7
    Done
    8
    Done
    9
    Done
    10
    Done
    11
    Done
    12
    Done
    13
    Done
    14
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    15
    Done

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