Prep Time 25 minutes
Cook Time 45 minutes
Servings 7 servings @ 4 rolls each
Calories 708 kcal
Ingredients
Filling
2.5 cups my low carb Marinara Sauce divided or Rao”s brand
1 tsp olive oil
1 ounce onion finely chopped
2 pounds ground beef
1/4 tsp salt
Cheese sauce
1 tbsp butter
1 clove garlic minced
1 cup heavy whipping cream
1/2 cup shredded mozzarella cheese
6 ounces cream cheese
1/4 cup grated Parmesan cheese
3 tbsp water
Zucchini Cannelloni
2 medium zucchini about 14 ounces , sliced lengthwise
2 ounces shredded mozzarella
1/4 cup grated Parmesan cheese
Instructions
Preheat the oven to 400F / 200C / 180 Fan.
Filling
Add the oil to a non stick frying pan and cook the onion for 2 mins on a medium heat, until soft. Add the beef, breaking it up with a wooden spoon until browned – about 5 – 6 minutes.
Drain the fat and discard. Add the garlic for 1 further minute and season to taste. Add about 2 cups of the tomato sauce. Simmer for 5 mins until nice and thick. Set aside.
Cheese sauce
In a clean non-stick sauce pan, heat the butter and garlic over medium heat and cook until the garlic starts to release flavor – about 1 minute.
Add the cream, 1/2 cup of the mozzarella, cream cheese, and 1/4 cup parmesan cheese. Stir with a hand whisk and simmer on a low heat until the cheese is melted and runny. Add 3 – 4 tbsp of water or more cream until you reach your desired thickness. I used 3 tbsp of water.
Zucchini
Slice the zucchini into long slices using a mandoline (about 3mm thick) or slice thin using a knife. They need to be thin enough to roll but not too thin that they fall apart when filled with mixture. I find a vegetable peeler does them a bit too thin, but if you do make them to thin you can always layer 2 or 3 strips together.
Assembly
Place the remaining tomato sauce mix into the bottom of your baking dish (I used a 10 x 8 x 2 inch dish) and top with 1/3 cup of cheese sauce.
Add about 1 tbsp of mix at one end of a strip of zucchini (or double line if thin) and roll up. Place in your baking dish with the filling facing upwards. Repeat with the remaining zucchini and cannelloni mix.
Top with the remaining cheese sauce and sprinkle with the rest of the mozzarella and parmesan cheese. Bake in the oven for 25 – 30 minutes until golden on top and the cheese is all bubbly and runny!
Nutrition Facts
Keto Zucchini Cannelloni
Amount Per Serving (1 serving @ 4 rolls)
Calories 708
Calories from Fat 540
% Daily Value*
Fat 60g
92%
Saturated Fat 28g
175%
Cholesterol 142mg
47%
Sodium 766mg
33%
Potassium 548mg
16%
Carbohydrates 8g
3%
Fiber 1g
4%
Sugar 4g
4%
Protein 32g
64%
Vitamin A 660IU
13%
Vitamin C 10mg
12%
Calcium 217mg
22%
Iron 3mg
17%
* Percent Daily Values are based on a 2000 calorie diet.