Keto Stuffed Zucchini Rolls

Keto Stuffed Zucchini Rolls are a delectable and low-carb dish that marries the flavors of zucchini, creamy cheese, and savory seasonings. This recipe takes zucchini slices and fills them with a mixture of rich cheeses, aromatic herbs, and tender chicken, creating a satisfying appetizer or main course that’s perfect for those following a ketogenic diet. Not only are these zucchini rolls incredibly flavorful, but they also provide a wholesome dose of healthy fats and protein while keeping carbs in check.

Keto Stuffed Zucchini Rolls:

Ingredients:

2 medium zucchinis, sliced lengthwise into thin strips
8 oz (225g) cream cheese, softened
1 cup cooked and shredded chicken breast
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
2 cloves garlic, minced
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped parsley
1/2 teaspoon dried oregano
Salt and pepper to taste
Olive oil for brushing

Instructions:

Preheat your oven to 375°F (190°C).
Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay them out on paper towels to absorb excess moisture.
In a mixing bowl, combine the softened cream cheese, shredded chicken, grated Parmesan, shredded mozzarella, minced garlic, chopped basil, chopped parsley, dried oregano, salt, and pepper. Mix until all the ingredients are well incorporated.
Take a zucchini strip and spread a thin layer of the cream cheese mixture onto it.
Gently roll up the zucchini strip, starting from one end. Place the roll seam-side down in a baking dish.
Repeat this process with the remaining zucchini strips and filling until all the rolls are made.
Brush the tops of the zucchini rolls with a little olive oil to encourage browning.
Bake in the preheated oven for about 20-25 minutes or until the zucchini is tender and the cheese is melted and lightly golden.
Once cooked, remove from the oven and allow the rolls to cool slightly before serving.