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Low-Carb Zucchini Roll

Low-Carb Zucchini Roll

Name: Low-Carb Zucchini Roll
Prep time: 1 h 25 min
Cook time: 20 min
Total time: 1 h 45 min
Yield: 24
Cuisine: World
Ingredients: Zucchini 3; Eggs 6; Salt; Black pepper; Ricotta cheese 350 g; Garlic 3 cloves; Dill 1 small bunch

perfect summer appetizer

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1h 45m
Serves 24
Easy
350 °F
(1)

Ingredients

	3 Zucchini divided
	6 Eggs
	Salt to taste
	Black pepper to taste
	350 g Ricotta cheese
	3 cloves Garlic minced
	1 small bunch Dill finely chopped

Nutritional information

сalories

2.3g

fat

1.8g

carbohydrates

3.4g

protein

45mg

cholesterol

44mg

sodium

Ingredients

3 Zucchini
divided
6 Eggs
Salt
to taste
Black pepper
to taste
350 g Ricotta cheese
3 cloves Garlic
minced
1 small bunch Dill
finely chopped

Low-Carb Zucchini Roll

This Low-Carb Zucchini Roll is a show-stopping appetizer that tastes as good as it looks and is healthy to boot. So whether you are looking for more ways to eat up all those fresh zucchini or simply want to enjoy a veggie-forward dish, this is the recipe for you.

This zucchini roll looks stunning while being a breeze to make. Start with the zucchini. Grate one zucchini on a fine grater, then combine with the beaten eggs. Pour the zucchini egg mixture onto a baking sheet lined with parchment paper. Slice the remaining zucchini into thin rounds and arrange them on top of the base layer. Sprinkle with salt and bake for 20 minutes. While the zucchini base layer is baking, make the filling. The filling is a simple mix of ricotta, minced garlic, and chopped dill. Season with salt to taste. Once the base layer is baked and slightly cool, spread the filling over the top. Gently roll the zucchini base layer up from one end with the help of the parchment paper. Refrigerate the roll for one hour to chill and set. Slice and enjoy!

To make the Low-Carb Zucchini Roll, you will need the following ingredients:

Ingridiens for Low-Carb Zucchini Roll

Steps to make Low-Carb Zucchini Roll

1	Grate zucchini	2
Grate one zucchini on a fine grater.
2	Beat eggs	2
In a large bowl with a handheld mixer, beat 6 eggs with a little salt and black pepper until foamy.
3	Combine eggs and zucchini	2
Add the grated zucchini to the eggs and mix to combine.
4	Slice zucchini	2
Use a mandoline to thinly slice 2 zucchini.
5	Heat oven and prepare baking pan	5
Preheat the oven to 350 °F. and line a baking sheet with parchment paper.
6	Pour zucchini egg mixture into baking sheet	2
Pour the zucchini egg mixture into the prepared baking sheet and distribute the mixture evenly.
7	Arrange zucchini rounds on top	4
Arrange the zucchini slices on top, slightly overlapping each other.
8	Bake	20
Sprinkle the top with a little salt and bake in the preheated oven for 20 minutes.
9	Prepare filling	3
In a large bowl, combine 350 grams ricotta, 3 minced garlic cloves, 1 small bunch finely chopped dill, and salt to taste. Mix well.
10	Cool	5
Remove the zucchini base layer from the oven and slide it off the baking sheet onto a flat surface. Cover the top with another piece of parchment paper and leave to cool slightly.
11	Turn over and remove parchment	1
Carefully turn the base layer over and remove the parchment paper.
12	Spread cheese filling	2
Spread the ricotta cheese filling evenly over the entire surface.
13	Roll	2
Starting from the short side, use the parchment to carefully roll the zucchini base layer up into a log.
14	Chill	1h
Wrap the zucchini roll with parchment paper and twist the edges. Refrigerate for 1 hour.
15	Serve
Remove the parchment, slice and serve.

This Low-Carb Zucchini Roll looks stunning, it’s cheap, healthy, and easy to prepare. Give this recipe a go, snap a photo and share it with friends on Instagram using the hashtag #cookmerecipes. We love seeing what you’ve made!

Ruth Harris

Ruth is an experienced businesswoman and happy mom who just hit 40. She’s a huge gym fan and has a PhD in Keto. Just kidding! But really, Ruth knows how to do Keto the healthy way and has a lot of experience in dealing with all the issues that newbies to this trendy new diet face during the adjustment period, like overcoming Keto flu. Ruth loves life and takes her health and food seriously, so she’s your go-to person if you decided to follow the Keto diet.