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:
Grate one zucchini on a fine grater.
In a large bowl with a handheld mixer, beat 6 eggs with a little salt and black pepper until foamy.
Add the grated zucchini to the eggs and mix to combine.
Use a mandoline to thinly slice 2 zucchini.
Preheat the oven to 350 °F. and line a baking sheet with parchment paper.
Pour the zucchini egg mixture into the prepared baking sheet and distribute the mixture evenly.
Arrange the zucchini slices on top, slightly overlapping each other.
Sprinkle the top with a little salt and bake in the preheated oven for 20 minutes.
In a large bowl, combine 350 grams ricotta, 3 minced garlic cloves, 1 small bunch finely chopped dill, and salt to taste. Mix well.
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.
Carefully turn the base layer over and remove the parchment paper.
Spread the ricotta cheese filling evenly over the entire surface.
Starting from the short side, use the parchment to carefully roll the zucchini base layer up into a log.
Wrap the zucchini roll with parchment paper and twist the edges. Refrigerate for 1 hour.
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!
