Keto Cheese-Stuffed Zucchini Cannelloni

Thin zucchini strips take the place of pasta here. Each strip is spread with a ricotta, mozzarella and Parmesan filling, rolled up and set seam-side down in sugar-free marinara, then baked under foil and uncovered until bubbly. Prep takes 15 minutes and the oven time is 35, for 50 minutes in total. The recipe makes 4 servings, and each serving has about 6 grams of carbohydrates, according to the card.

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Zucchini holds a lot of water, so the first step is to salt the strips and let them drain. That step matters more than any other if you want rolls that hold together instead of a soggy dish.

What Goes Into the Rolls

• Zucchini (2 medium): the pasta substitute. Its mild flavor lets the cheese filling stand out.
• Ricotta (1 cup): adds creaminess and richness to the filling.
• Mozzarella (1 cup, shredded): melts into a gooey layer. Half goes in the filling and half on top.
• Parmesan (1/2 cup, grated): sharpness and depth.
• Egg (1 large): binds the filling so it holds its shape when rolled.
• Garlic powder (1 teaspoon), dried oregano (1 teaspoon), salt (1/2 teaspoon) and black pepper (1/4 teaspoon): the seasoning.
• Sugar-free marinara (1 cup): a tangy layer on the bottom and top.
• Olive oil (1 tablespoon): drizzled over the top.
• Fresh basil: an optional garnish.

Preparing the Zucchini and the Filling

Preheat the oven to 375°F. Slice the zucchini lengthwise into thin strips, about 1/8 inch thick, using a mandoline or a sharp knife. Even strips roll easily and cook evenly. Lightly salt them and let them sit for about 10 minutes to draw out moisture, then pat them dry with paper towels.

In a mixing bowl, combine the ricotta, half the mozzarella, the Parmesan, egg, garlic powder, oregano, salt and pepper until well mixed.

Rolling and Baking

Spread a thin layer of marinara on the bottom of a baking dish. This adds flavor and keeps the zucchini from sticking. Lay a zucchini strip down, put a spoonful of filling at one end and roll it up tightly. Place each roll seam-side down in the dish and repeat with the remaining strips.

When all the rolls are in the dish, pour the rest of the marinara over the top, sprinkle on the remaining mozzarella and drizzle with olive oil. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake 10 to 15 minutes more, until the cheese is bubbly and golden. Let the dish cool for a few minutes, which lets the filling set so the rolls do not fall apart when served, then garnish with basil.

Tips

• Use a mandoline: it gives uniform strips, so the rolls cook evenly and look neat.
• Vary the cheese: goat cheese adds a tangy note and sharp cheddar a bolder flavor.
• Add protein: cooked ground beef or sausage can go into the cheese filling for a heartier meal.
• Let it rest: a few minutes out of the oven makes the dish easier to serve.

Equipment

A mandoline or sharp knife, a couple of mixing bowls and a 9×13 inch baking dish (any oven-safe dish that holds the rolls works) are the main tools. You also need aluminum foil, or a lid if your dish has one, plus measuring cups and spoons.

Ways to Change It

• Pesto: use homemade pesto in place of the marinara.
• Spinach or mushrooms: add fresh spinach or sautéed mushrooms to the cheese filling.
• Other herbs: fresh thyme or basil stirred into the cheese mixture.

What to Serve With It

A side salad of mixed greens, cherry tomatoes and cucumbers with an olive oil and vinegar dressing gives a crisp contrast to the creamy rolls. Roasted Brussels sprouts or asparagus, tossed with olive oil, salt and pepper, add an earthy side. For drinks, sparkling water with lemon or a cup of herbal tea suits the richness.

Nutrition per Serving

Each serving (one roll) has about 290 calories, 20 grams of fat (10 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 18 grams of protein and 500 milligrams of sodium.

FAQ

Can I make it ahead of time?

Yes. Assemble the dish a day in advance, cover it tightly with plastic wrap or foil and refrigerate. Remove the cover and bake when you are ready.

How should leftovers be stored?

In an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I freeze it?

Yes, assembled. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It keeps for up to 2 months. Thaw it in the refrigerator overnight before baking.

What can replace the ricotta?

Cottage cheese or cream cheese. Blend the cream cheese until smooth for the best results.

How do you make it dairy-free?

Use a dairy-free cream cheese and nutritional yeast for a cheesy flavor, and check that the marinara has no dairy.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us