Guys, you’re going to want to make this Keto Zucchini Rollatini ASAP. Thin ribbons of tender zucchini, wrapped around a creamy ricotta & spinach filling, all held together by a silky egg custard? Yeah. It’s as exactly as delicious as it sounds! Get on it!
I’ll be the first to admit that this keto zucchini rollatini is not a recipe that I’d classify as “easy.” It’s not that it’s hard to make, it’s just more hands on then a lot of my other Keto Recipes. But I promise you, If you take the time to make this low carb rollatini recipe, you won’t regret it!!!!
To cut down on prep time, I recommend using a kitchen mandolin to slice your zucchini. I couldn’t find mine anywhere, so I did it with a sharp knife, and while it worked, it was definitely more time consuming and some of the pieces came out thicker than I would have liked. The thicker the slice of zucchini, the harder it is to roll – so thinner is better in this keto zucchini rollatini recipe.
Of course I found the mandolin randomly the day after I made this when I was looking for something else. Which is pretty much par for the course around here. ??
One of my concerns when making this keto zucchini rollatini was that it would just fall apart when you scoop it out of the pan. If that would be the case, why go through all the work of making the separate rolls? Might as well just throw it all in there together and hope for the best, amirite?
After I had the rolls in the pan, I decided to take a chance on making a quick egg custard and pouring it to act as a binder. I was hoping it wouldn’t mess with the texture or add a weird flavor. I was super excited to see that not only did it work well to hold together, as you can see in the photo above, but it also tasted amazing because it soaked up all the juices from the zucchini and melted cheese.
There is a hint of nutmeg in the cheese mixture of this keto zucchini rollatini, and it really heightens the earthy spinach and slightly sweet ricotta. I liked the flavors of this low carb rollatini so much on its own, that I ate the leftovers without the marinara sauce all week long.
Don’t get me wrong, the keto marinara sauce adds another layer of brightness and flavor, but this keto zucchini rollatini does NOT need it to be delicious.
Fantastic as a main dish or side dish, this meatless zucchini rollatini is also the perfect keto brunch recipe, because it tastes as good or better at room temperature or even slightly chilled as it does piping hot!
This keto zucchini rollatini recipe was a definite win, and I’m so very excited for you guys to try it! If you decide to tackle it, please report back as I’m dying to hear how you liked it! And be sure to tag me on Instagram @ibreatheimhungry if you make it and snap a pic! ??
Keto Zucchini Rollatini – Low Carb
- Total Time: 1 hour 5 minutes
- Yield: 5 servings
Description
This Keto Zucchini Rollatini boasts thin ribbons of tender zucchini, wrapped around a creamy ricotta filling, all held together by a silky egg custard. Low carb, gluten free, nut free.
Ingredients
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Arrange the zucchini slices with sheets of paper towel in between layers on a large plate and microwave on high for 3 minutes. Remove and test to see fi they are pliable enough to roll. If not, microwave them for another 1 or 2 minutes. Cool.
- Combine the ricotta cheese, 2 of the eggs, 1 cup of mozzarella cheese (other 1/2 cup reserved for the topping,) parmesan cheese, spinach, nutmeg, pepper, garlic powder, and salt in a medium-sized bowl and stir well to combine.
- Place a slice of zucchini on a cutting board and spoon about 1 tablespoon of filling onto the end closest to you.
- Roll up the zucchini with the filling inside.
- Place the zucchini roll in a 9 inch cake pan or similarly sized casserole dish.
- Repeat with the rest of the zucchini until all of the filling is gone and the dish is full of rolls (discard any extra zucchini.)
- Combine the remaining 2 eggs and 1/3 cup heavy whipping cream in a small bowl and stir with a fork until fully mixed together.
- Pour the custard mixture over the zucchini rolls, tilting the pan gently in a circular motion to make sure the liquid is distributed evenly.
- Top with the reserved 1/2 cup shredded mozzarella cheese.
- Bake for 45 minutes, or until the top is golden and slightly puffed.
- Remove from the oven and let set for 20 minutes before serving.
Notes
Approximate net carbs per serving = 7g.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Keto Main Dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8 rolls or 2 cups
- Calories: 405
- Fat: 30g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 27g
Belenda says
My zucchini is about to explode. Babies are about 4” right now, so perfect timing on this recipe! I wanted to ask about just putting slices in boiling water instead of microwave. I’m thinking 3-4 minutes then spread them out on paper towels?
Mellissa Sevigny says
Hey Belenda, the problem with boiling is that they will become water-logged and then leach that water back into the food later. Microwaving steams water out making them drier and easier to work with, without leaching water into the final recipe.
Melanie Murphy says
I had an amazing crop of zucchini from my garden and was looking for new recipes….this was ahhh-mazing! Even my zucchini-exhausted kids gobbled it up and said it was the best!
Will definitely make again but may try a pesto sauce in place of marinara as it is more my taste!
Angelica Zamora says
I’ve tried multiple recipes for this dish. Yours was the first one, then when I went to make it again…I didn’t bookmark it! I’ve searched and searched for the recipe with the custard to hold it all in place! So glad I found it again! This is hands down the best recipe for zucchini rollitini.
Paulette says
This was really good and quite filling. Since there are only two of us, I halved the recipe, and there is still enough for us to have leftovers for lunch tomorrow. Thanks for giving us delicious ways to still eat Italian meals.
Tina says
Would you able to freeze this dish?
Mellissa Sevigny says
yes!
Madeleine Flannagan says
How do you incorporate or use the marinara sauce? Do you heat it?
Emily C says
Made this last night, and they turned out great! Overall, it was a pretty easy recipe; I had to slice the zucchini myself, and though they weren’t perfectly thin, they were still roll-able, and everything came out nicely. I did have a ton of leftover cheese mix, so I’ll have to figure out what to use it for next. I also ended up using an 8×8 dish to fit it all in perfectly vs a 9in cake pan, and they were a hit in our house.
Jenn Mesaric says
Just made this yesterday, outstanding! I am trying to get myself back on Keto and this is def a great dish that makes me feel like I’m not missing out favourites like pasta.
Will be adding this to the regular routine going forward. Thanks again Mellissa, I love every creation of yours I’ve tried and can’t wait for your next cookbook!
Denise says
I have an abundance of zucchini from my 2 plants this year, so I decided to give this a go. My eldest daughter, myself, and my husband are all on a keto diet too. She LOVES rotini/ravioli and has missed it greatly. I was hoping this might be kinda similar at least. It was just a smidgen fussy to make, but overall, I had everything sliced, rolled, and into the oven within maybe 30 minutes. I did use my mandolin on thin slice, and while I thought that still seemed a bit thick, I had 0 problems rolling these up. I made the keto marinara while it cooled the last 20 minutes, and also made up the keto cheesy broccoli cauliflower rice to go with this. The meal was a hit. When I asked if she liked it, she said, “It tastes like ravioli, so yes, definitely.” We had only a bit of leftovers left, and provided those last till lunch, I’m eagerly looking froward to eating them. This is DEFINITELY a keeper!!
Mellissa Sevigny says
So glad you all enjoyed this one Denise, I’m planning to make it again next week because it was so satisfying!