Ingredients:

For the Zucchini Rolls:

  • 2 medium zucchinis
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Filling:

  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup chopped spinach, cooked and drained
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Tomato Sauce:

  • 1 cup sugar-free tomato sauce
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions:

1. Prepare the Zucchini:

  • Preheat the oven to 375°F (190°C).
  • Slice the zucchinis lengthwise into thin strips using a mandoline or vegetable peeler.
  • Brush the zucchini slices with olive oil, season with salt and pepper, and place them on a baking sheet lined with parchment paper.

2. Bake the Zucchini:

  • Bake the zucchini slices in the preheated oven for 5-7 minutes or until they become pliable.

3. Prepare the Filling:

  • In a bowl, combine the ricotta cheese, grated Parmesan cheese, chopped spinach, minced garlic, dried oregano, salt, and pepper. Mix well.

4. Assemble the Zucchini Rolls:

  • Spread a thin layer of the ricotta filling onto each zucchini slice.
  • Roll up the zucchini slices and place them seam-side down in a baking dish.

5. Prepare the Tomato Sauce:

  • In a small saucepan, heat the sugar-free tomato sauce with Italian seasoning, salt, and pepper. Simmer for a few minutes until heated through.

6. Bake and Serve:

  • Pour the tomato sauce over the zucchini rolls.
  • Bake in the oven for 15-20 minutes or until the rolls are heated through and the edges are golden.

7. Garnish and Enjoy:

  • Garnish with additional Parmesan cheese and fresh basil if desired.
  • Serve the Keto Stuffed Zucchini Rolls hot and enjoy!