Healthy Zucchini Rolls with Dairy-Free Filling
Zucchini Rolls are a keto-friendly, low-carb Italian-inspired dinner featuring tender zucchini slices filled with plant-based ricotta and baked in marinara sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
3 medium zucchini, sliced lengthwise
1 tablespoon olive oil
1 block firm tofu, drained
1 tablespoon lemon juice
2 tablespoons nutritional yeast
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked spinach, drained
1 teaspoon dried oregano
2 cups low-sugar marinara sauce
2 tablespoons chopped fresh basil
Instructions
1. Slice zucchini thinly and salt lightly. Let sit 15 minutes, then pat dry.
2. Pre-bake zucchini slices at 375°F for 8 to 10 minutes until tender.
3. Blend tofu, lemon juice, nutritional yeast, garlic, salt, and pepper until smooth.
4. Stir in cooked spinach and oregano.
5. Spread marinara in a baking dish.
6. Add filling to zucchini slices and roll tightly.
7. Arrange seam-side down in dish and top with marinara.
8. Bake 20 to 25 minutes until heated through.
9. Garnish with fresh basil before serving.
Notes
Use low-sugar marinara for keto compatibility. Store leftovers in the refrigerator up to three days.