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    Home » Main Dishes

    Published: Jun 16, 2021 · Updated: Aug 7, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads

    Zucchini Ricotta Roll Ups

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    Gluten FreeNut FreeEgg FreeLow CarbVegetarianKeto

    Zucchini takes the place of pasta in this easy low carb zucchini ricotta roll ups recipe. A creamy filling of spinach, ricotta and artichoke are rolled up in strips of zucchini and baked in an alfredo sauce for a hearty low carb vegetarian dinner.

    The beauty of zucchini roll ups is that they are great for portion control. You can have a few for a light lunch with a side salad, or more for dinner!

    zucchini roll ups baked in alfredo sauce

    How to Make Spinach Zucchini Ricotta Roll Ups

    This is an easy and fun dish to make.

    1. Cut the zucchini into thin lengthways strips.
    2. Salt the zucchini strips and leave for 30 minutes to remove excess water.
    3. Mix the ricotta, spinach, artichokes, mozzarella and seasoning.
    4. Spoon the mixture over the zucchini strips and roll up.
    5. Place the zucchini strips in a baking dish.
    6. Cover with alfredo sauce and bake.

    Recipe Tips

    Make the zucchini roll ups and alfredo sauce ahead. When when you are ready to bake, pour the alfredo sauce over them and bake.

    A sugar free marinara sauce can be used in place of the alfredo. Spoon the marinara sauce on the bottom of the baking dish before baking, place the zucchini rolls on top and sprinkle mozzarella over before baking.

    More Low Carb Vegetarian Dinner Recipes

    Asparagus Ricotta Tart

    Vegetarian Moussaka

    Eggplant Rollatini

    Spinach & Cheese Stuffed Peppers

    Cheesy Chipotle Baked Spaghetti Squash

    Watch the video here

    This post may contain affiliate links. Please read my disclosure policy for more information.

    spinach zucchini roll ups

    Zucchini Ricotta Roll Ups

    A creamy filling of spinach, ricotta and artichoke are rolled up in strips of zucchini and baked in an alfredo sauce for a hearty low carb vegetarian dinner.
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 30 mins
    Cook Time 35 mins
    Zucchini salting 30 mins
    Total Time 1 hr 30 mins
    Course Main Course
    Cuisine Vegetarian
    Servings 8 servings
    Calories 227 kcal

    Ingredients
     
     

    • 3 medium zucchini
    • ½ cup spinach, frozen defrosted or cooked
    • 4 oz artichokes tinned or jar
    • 1 lemon juice & rind
    • 2 cloves garlic minced
    • 1 cup ricotta
    • ½ cup Mozzarella cheese grated

    Alfredo Sauce

    • ¼ cup butter
    • 3 cloves garlic minced
    • 4 oz cream cheese
    • ½ cup Parmesan, vegetarian
    • 1 cup Heavy/Whipping cream
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

    Instructions
     

    Prepare the Zucchini

    • Slice zucchini lengthwise with either a vegetable peeler or a mandolin cutter.
    • Sprinkle them with salt and let them sit for 30 minutes. (This is to draw the excess water out).
    • Rinse and dry with a paper towel.

    Make the Alfredo Sauce

    • In a medium saucepan, melt the butter on a medium heat. Add the garlic and cook for 2 minutes.
    • Add the cream and cream cheese. Stir until the cream cheese has melted.
    • Reduce the heat to low and stir in the Parmesan cheese, salt and pepper. Simmer for 3-5 minutes until the sauce thickens. Stir occasionally to prevent any sticking or burning of the sauce.

    Make the Filling

    • In a bowl, mix the spinach, ricotta, mozzarella, chopped artichokes, lemon, garlic, salt & pepper and stir well.

    Assemble

    • Preheat the oven to 200C/400F degrees
    • Place the zucchini strips on a board and take about a tablespoon of the spinach mixture and spread over the strip.
    • Roll up the zucchini and repeat until all the strips are used.
    • Place the zucchini rolls, end facing up in a baking dish. I used an 9 inch circular baking dish.
    • Pour the alfredo sauce over the zucchini rolls
    • Bake for 25-30 minutes until golden on top.

    Video

    Notes

    Makes 8 servings at 6g net carbs each.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1servingCalories: 227kcalCarbohydrates: 8gProtein: 10gFat: 18gFiber: 2g
    Keyword keto vegetarian, zucchini recipes
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

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    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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