These keto-friendly zucchini rolls present a mouthwatering and satisfying option for those following a low-carb diet. The dish starts with thinly sliced zucchini, roasted to perfection with a touch of olive oil and salt, rendering them tender and flavorful. What sets these rolls apart is the substitution of almond flour for breadcrumbs, providing a crispy coating without the added carbs. The almond flour is seasoned with a blend of salt and dried oregano, infusing the rolls with a fragrant and savory essence.
The filling of these zucchini rolls is equally enticing, featuring slices of Gouda cheese (or Emmental) and smoked turkey. The combination of the creamy, melted cheese and the smoky, savory turkey creates a harmonious flavor profile that's both indulgent and keto-friendly. As the zucchini slices envelop this delightful filling, they are transformed into elegant and tasty rolls, achieving the perfect balance of textures and tastes.
The baking process brings it all together, resulting in golden, crisp zucchini rolls that are as visually appealing as they are delicious. Served with vibrant cherry tomatoes on the side or atop the rolls, the dish not only satisfies your taste buds but also provides a pop of color and freshness. With a mere 3 grams of net carbs per serving, these zucchini rolls are a fantastic addition to any keto meal plan, proving that a low-carb lifestyle can be both nutritious and delectable.
These keto-friendly zucchini rolls are stuffed with cheese and smoked turkey for a delicious and low-carb meal. They are coated with almond flour instead of breadcrumbs and baked until crispy and golden. You can serve them with some cherry tomatoes for a pop of color and freshness.
Ingredients:
• 2 zucchini (500 g)
• Olive oil
• Salt
• Slices of Gouda cheese (or Emmental) (200 g)
• Slices of smoked turkey (150 g)
• Almond flour (200 g)
• Dried oregano
• Cherry tomatoes (6 pieces)
Instructions:
Preheat oven to 350°F (180°C). Cut the zucchini into thin slices and place them on a baking sheet lined with parchment paper.
Season with salt and oil, bake for 15 minutes or until tender.
Place the almond flour in a shallow plate and season with salt and oregano. Coat the zucchini slices with the almond flour mixture, shaking off any excess.
Place a slice of cheese and a slice of turkey on each zucchini slice and roll them up. Secure with a toothpick if needed.
Place the zucchini rolls on another baking sheet lined with parchment paper. Bake for 25 to 30 minutes or until golden and crisp.
Serve with cherry tomatoes on the side or on top of the zucchini rolls.
Nutrition Facts:
Serving size: 1 zucchini roll (1/12 of the recipe)
Calories: 161 kcal
Fat: 11 g
Carbohydrates: 5 g
Fiber: 2 g
Net Carbs: 3 g
Protein: 11 g
No comments:
Post a Comment