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.
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Category:Keto Main Dishes
3 large zucchini, sliced thinly lengthwise
16 ounces ricotta cheese
4 large eggs
1 1/2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
4 cups chopped raw spinach (or 1 cup frozen chopped spinach)
1/8 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/3 cup heavy whipping cream
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.