Keto Stuffed Cheese Shells

By deiv3 on August 28, 2024

Ingredients:

For the Shells:

12 large zucchini slices (about 1/4 inch thick)
1 tablespoon olive oil
Salt and pepper to taste
For the Filling:

1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

For the Sauce:

2 cups low-carb marinara sauce (store-bought or homemade)
Instructions

Preheat your oven to 375°F (190°C).
Slice the zucchini into long, thin strips using a mandolin or a sharp knife. You'll want about 12 slices to use as "shells."
Brush the zucchini slices with olive oil and season them with salt and pepper. Place them on a baking sheet and roast for about 5-7 minutes, just until they become pliable. Remove them from the oven and let them cool slightly.
In a mixing bowl, combine the ricotta, mozzarella, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well.
Spoon a portion of the cheese mixture onto each zucchini slice and roll it up, creating stuffed "shells."
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Place the stuffed zucchini shells seam-side down in the baking dish.
Pour the remaining marinara sauce over the top of the stuffed shells.
Sprinkle additional mozzarella cheese on top if desired.
Cover the baking dish with foil and bake for about 20-25 minutes or until the cheese is bubbly and the zucchini is tender.
Optionally, garnish with fresh basil leaves before serving.