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Keto Zucchini Ravioli Rolls (gluten free, vegetarian)

A delicious vegetarian or meatless meal that you can use with zucchini and herbs from your garden. Each herbed zucchini roll is much like a cheese stuffed ravioli. Fresh and delicious!

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 30
Calories 18 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 zucchini (30 thinly sliced pieces)
  • cup whole milk ricotta
  • 2 tablespoons fresh basil and/parsley
  • 1 egg yolk
  • ¼ cup grated Parmesan cheese, divided
  • ¾ cup low carb marinara

Instructions

  1. Preheat your oven to 350 degrees.
  2. Spray your baking dish with cooking spray.
  3. Slice your zucchini using a mandolin lengthwise to make long "noodles". If they are too long cut each noodle in half.

  4. Mix your ricotta, herbs, egg yolk and 2 tablespoons of grated parmesan cheese.

  5. Lay your zucchini noodles flat and add a heaping tablespoon of ricotta mixture in the middle. Roll zucchini up to make a small ravioli type piece.

  6. Place rolls seam side down.
  7. Top rolls with pasta sauce and add your remaining grated cheese on top.

  8. Bake for for 25-30 minutes until the zucchini is tender.

Recipe Notes

NOTES:

I used parmesan cheese on top to keep this dish a little lighter but if you want you can use mozzarella cheese on top. 

You can use some chopped fresh spinach in the filling for color. I used the herbs for flavor and color though.