Keto Rolled Zucchini Cannelloni with Ham & Mushrooms

Thin zucchini strips take the place of pasta tubes in this cannelloni. A filling of ricotta, mozzarella, Parmesan, sautéed mushrooms and chopped ham is spooned onto each strip, rolled up, set seam side down in marinara and baked under foil, then uncovered until the cheese is bubbly and golden. The recipe serves 4. It takes 55 minutes in total, 15 minutes of prep and 40 of cooking.

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The marinara is sugar-free and nothing in the dish is breaded, so a serving has about 6 grams of carbohydrates.

What Goes in the Rolls

Amounts are in the recipe card.

• Zucchini (2 medium): sliced lengthwise into thin strips that wrap the filling.
• Cooked ham (8 ounces, chopped) and mushrooms (8 ounces, diced): the savory part of the filling. The smaller the pieces, the better they blend into the cheese.
• Ricotta (1 cup), mozzarella (1 cup, divided) and Parmesan (1/2 cup, grated): ricotta makes the filling creamy, half the mozzarella goes into it, the other half melts on top, and Parmesan adds a sharp, nutty flavor.
• Garlic powder, Italian seasoning, salt and pepper: mixed into the filling.
• Marinara (1 cup, sugar-free): half under the rolls and half over them. Check the label, since sugar can hide in jarred sauce.
• Olive oil (2 tablespoons): for sautéing the mushrooms.

Slicing and Filling

Cut the zucchinis lengthwise into strips about 1/8 inch thick. A mandoline keeps the slices even so they cook evenly and roll well. A sharp knife works too, with a little patience.

Heat the oil over medium heat and sauté the mushrooms for 5 to 7 minutes, until soft and the moisture has evaporated. Add the ham and cook 2 to 3 minutes more. Take the pan off the heat and let the mixture cool slightly. Cooling the filling before rolling keeps the zucchini from getting soggy and helps the rolls hold their shape.

Stir the ricotta, half of the mozzarella, the Parmesan and the seasonings together, then fold in the ham and mushrooms.

Rolling and Baking

Heat the oven to 375°F. Lay the strips flat, put a spoonful of filling at one end of each and roll up tightly. Spread half the marinara in a baking dish, set the rolls seam side down, pour the rest of the marinara over the top and sprinkle with the remaining mozzarella.

Cover with aluminum foil and bake 25 minutes. Remove the foil and bake another 10 to 15 minutes, until the cheese is bubbly and golden. Let the dish cool for a few minutes before serving. A 9×13 inch baking dish works well, and any oven-safe dish that holds the rolls will do. A lid can replace the foil if your dish has one.

Equipment Notes

• A non-stick skillet is easiest for the mushrooms, but any skillet works with a bit more olive oil.
• A medium mixing bowl holds the filling. A large plate can stand in if you are short on bowls.

Changes You Can Make

• Different protein: ground beef or turkey, cooked in the skillet and added to the filling in place of the ham.
• Greens and herbs: fresh spinach, basil or parsley folded into the filling.
• Other cheeses: goat cheese, feta or a spicy pepper jack.

What to Serve With It

A side salad of mixed greens, cucumbers and cherry tomatoes with an olive oil and vinegar dressing adds a crisp contrast. Roasted Brussels sprouts or asparagus, tossed in olive oil with salt and pepper and roasted until crispy, also suit it. Sparkling water with lemon or herbal tea rounds out the meal.

Nutrition per Serving

One serving has about 320 calories, 22 grams of fat (10 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 22 grams of protein and 800 milligrams of sodium.

FAQ

Can I make it ahead?

Yes. Prepare the filling and assemble the rolls a day ahead, cover the dish with foil and refrigerate. Add a few extra minutes to the baking time.

What can replace the zucchini?

Eggplant or thinly sliced bell peppers. The texture will differ, but they still make a low-carb wrapper.

How long do leftovers keep?

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

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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