Description
Discover how to make delicious zucchini rolls that are perfect for a keto or low carb diet. This easy recipe will satisfy your cravings without the guilt!
Ingredients
- 1 medium zucchini (about 150g)
- 4 ounces (113 g) cream cheese (115 grams)
- 1/2 cup (120 ml) shredded mozzarella cheese (57 grams)
- 1/2 cup (120 ml) grated Parmesan cheese (50 grams)
- 1/4 teaspoon (1 ml) garlic powder (1 gram)
- 1/4 teaspoon (1 ml) onion powder (1 gram)
- 1/4 teaspoon (1 ml) dried Italian herbs (1 gram)
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife.
- Lay the zucchini slices on a clean kitchen towel and sprinkle lightly with salt.
- Let the zucchini sit for 10 minutes to draw out excess moisture.
- Pat the zucchini slices dry with a paper towel.
- In a small bowl, mix the cream cheese, mozzarella, Parmesan, garlic powder, onion powder, and Italian herbs.
- Season the cheese mixture with salt and black pepper to taste.
- Spread a thin layer of the cheese mixture onto each zucchini strip.
- Roll up each zucchini strip tightly to form a roll.
- Place the zucchini rolls seam side down on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes, until the cheese is bubbly and the rolls are golden.
- Remove from the oven and let cool slightly before serving.
Notes
- – After salting the zucchini slices, make sure to pat them dry to avoid excess moisture in the rolls.
- – Adjust the seasoning of the cheese mixture to suit your taste preferences.
- – Before baking, sprinkle extra Parmesan cheese on top of the zucchini rolls for a cheesier finish.