Zucchini Rolls: 6-Ingredient Fresh Light Italian
Zucchini Rolls are a keto, low carb, Italian-inspired plant-based dinner featuring thin zucchini slices filled with creamy dairy-free ricotta and baked in marinara sauce.
Ingredients
3 medium zucchini
2 tablespoons olive oil
1 1/2 cups plant-based ricotta
1 clove garlic, minced
1 tablespoon lemon juice
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups marinara sauce
1/2 cup dairy-free mozzarella-style shreds, optional
Instructions
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Preheat oven to 400°F and line a baking sheet.
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Slice zucchini lengthwise into thin strips.
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Brush with olive oil and roast 8 to 10 minutes until pliable.
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Mix ricotta, garlic, lemon juice, basil, salt, and pepper.
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Spread 1 cup marinara in a baking dish.
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Place filling on zucchini slices and roll tightly.
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Arrange seam-side down in dish.
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Top with remaining marinara and optional shreds.
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Bake 20 to 25 minutes until bubbling.
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Rest briefly before serving.
Notes
Pre-roasting reduces moisture.
Add spinach or mushrooms for variation.
Store leftovers in refrigerator for up to 3 days.