Keto Vegan Zucchini Rolls with Red Pesto and Almond Ricotta Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
Vegan
Vegetarian
4.7/5
(2720 reviews)
Keto Vegan Zucchini Rolls with Red Pesto and Almond Ricotta
Zylo Recipes

Description

Delicate zucchini ribbons embrace a creamy, flavorful filling in this delightful dish. Imagine the subtle sweetness of zucchini complementing a rich, savory center, creating a harmonious balance of textures and tastes. Each bite offers a tender, yielding quality from the zucchini, contrasting beautifully with the smooth, almost melt-in-your-mouth filling.

The sun-dried tomato pesto infuses the rolls with a smoky depth and a tangy zest, awakening the palate with its vibrant character. These zucchini rolls are incredibly versatile, making them a welcome addition to any meal. Serve them as an elegant appetizer, a satisfying side dish, or even a light and refreshing main course.

Their appealing presentation and delightful flavors are sure to impress. The recipe is easily adaptable to suit various dietary needs and preferences. For those seeking a nut-free option, alternatives like sunflower seed flour can be used as a substitute.

And for those who prefer a different flavor profile, experiment with a simple tomato sauce, a fragrant basil pesto, or a briny olive tapenade. For a non-vegan twist, consider incorporating traditional ricotta, cream cheese, or parmesan cheese into the filling. Cooked minced beef can also be added for a heartier meal.

These zucchini rolls are ideal for meal prepping, as they maintain their wonderful flavor and texture for several days when stored in the refrigerator. Enjoy them chilled for a refreshing treat or gently reheated to bring out their warmth and aroma. Whether you're following a specific diet or simply seeking a delicious and wholesome meal, these zucchini rolls are a fantastic choice that will tantalize your taste buds and leave you feeling satisfied.

Preparation Time

Prep Time
10 min
Cook Time
15 min
Total Time
25 min

Nutrition Information

Per 1 2 rolls serving
C
Calories
280 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
3 g

P
Protein
7 g

C
Fats
25 g
Saturated Fats 2 g
Unsaturated Fats 21 g

Cholestrol 0 mg
Sodium 250 mg
Potassium 300 mg
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Ingredients

    1.
    Zucchini
    Zucchini
    1 large
    2.
    Olive oil
    Olive oil
    2 tbsp
    3.
    Black pepper
    Black pepper
    0.5 tsp
    4.
    Salt
    Salt
    1 tsp
    5.
    Thyme, ground
    Thyme, ground
    0.25 tsp
    6.
    Almond flour
    Almond flour
    1.25 cup
    7.
    Water
    Water
    2 tbsp
    8.
    Lemon juice
    Lemon juice
    2 tsp
    9.
    Nutritional Yeast
    Nutritional Yeast
    1 tsp
    10.
    Sundried Tomato Pesto
    Sundried Tomato Pesto
    8 tsp
    11.
    Basil
    Basil
    4 leaf

Instructions

    1.
    Place the zucchini on a cutting board and cut off its ends. Slice it into 8 equal slices. Pat the zucchini slices dry with a paper towel and set aside.
    2.
    To a bowl, add 1 tablespoon of olive oil, black ground pepper, ½ teaspoon salt, and thyme. Whisk until all the ingredients are incorporated. Add the zucchini slices and toss to coat.
    3.
    Heat an electric grill or griddle pan over medium heat. Cook the zucchini slices until slightly tender and have developed grill marks, then transfer them to a plate. Be careful not to overcook them, or they might break.
    4.
    To a food processor, add the almond flour, water, 1 tablespoon of olive oil, lemon juice, nutritional yeast, and ½ teaspoon salt. Pulse for 10-20 seconds until the ingredients are combined. Transfer the vegan ricotta to a bowl.
    5.
    Lay the cooked zucchini slices on a flat surface. Add 1 teaspoon of pesto to each piece, and spread. Divide the ricotta equally among the slices, and press with a spoon.
    6.
    Carefully roll the slices while applying pressure to keep the filling in place. Secure each roll with a wooden toothpick. Transfer to a serving plate.
    7.
    Drizzle a little bit of olive oil. Add a sprinkle of salt and pepper, and garnish with fresh basil leaves. Serve immediately.