Zucchini Ricotta Rolls Keto, Quick Homemade Easy Breakfast

Zucchini Ricotta Rolls Keto. Homemade Keto Zucchini Ricotta Rolls are the perfect combination of veggies, vegan ricotta and your favourite sauce for a single-serving option. This recipe is gluten-free, with zucchini ricotta rolls low-carb and vegetarian.

These zucchini rolls are a healthy, low-carb zucchini rollatini option that is super easy to make. Quick and super tasty, this is what we love in appetizers. Here is also one best keto dinner recipe zucchini lasagna rolls 

They are a delicious low-carb zucchini ricotta rolls option that the whole family love. It is super unique and seriously easier than it looks. Try out these delicious keto Zucchini Roll-Ups Ricotta. It is the perfect snack that you will be needed while dieting. 

Ingredients required for Zucchini Ricotta Rolls Keto

4 large zucchini

15 oz. ricotta cheese

1/4 cup Parmesan cheese grated

1 1/2 cups of mozzarella cheese shredded (divided)

1 large egg

2 cups marinara home-made or store-bought

salt & pepper to taste

1 tablespoon olive oil

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How to prepare Zucchini Ricotta Rolls Keto:

1  Firstly, preheat your oven to 400F and grease a baking sheet with melted butter.

2  Cut zucchini into thick slices and put these zucchini slices into the baking sheet and roast in the oven for 8 to 10 minutes.

3  When roasted well removes it from the oven and leave it for 5 minutes to cool.

4  Make the oven on for cooking the casserole.

5  Now, take a large bowl and add ricotta cheese, parmesan cheese, 1/2 cup mozzarella cheese, 1 egg, and salt & pepper and whisk together till well combined.

6  Take a casserole dish and pour homemade keto tomato sauce on the bottom of the dish.

7  You can see how to make homemade tomato sauce in my previous recipes.

8  Put together the zucchini roll-ups by laying the zucchini strap on a flat surface.

9  On each zucchini strip spread the ricotta mixture and top with one tablespoon of marinara sauce and sprinkle mozzarella cheese.

10 One by one roll up and place in casserole dish.

11 Now bake it for 20-25 minutes at 400F or till it cooked well.

12  Serve and eat.

Nutritional Information for keto zucchini and ricotta rolls:

Serving: 1serving |

Calories: 297kcal

Carbohydrates: 11g

Protein: 19g |

Fat: 20g |

Saturated Fat: 11g

Cholesterol: 88mg |

Sodium: 751mg |

Potassium: 717mg

Fibre: 3g |

Sugar: 7g

Vitamin A: 1192IU |

Vitamin C: 29mg |

Calcium: 373mg |

Iron: 2mg