Keto Zucchini Rolls for a Healthy Vegetarian Dinner
Plant-based zucchini rolls stuffed with a creamy tofu filling, perfect for a keto, low-carb, Italian-inspired dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
Scale
3 medium zucchini
1 cup firm tofu, crumbled
1/4 cup nutritional yeast
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup tomato sauce (optional)
1 tablespoon olive oil
1/4 cup dairy-free mozzarella (optional)
Salt to taste
Instructions
- Preheat oven to 375°F and grease a baking dish.
- Slice zucchini lengthwise into thin strips.
- Mix tofu, nutritional yeast, herbs, and seasonings.
- Spread a layer of tomato sauce in the dish (optional).
- Place filling on zucchini strips and roll up, seam-side down.
- Drizzle with olive oil and top with cheese (optional).
- Cover with foil and bake 20–25 minutes, uncover for last 5 minutes.
- Cool 5 minutes before serving.
Notes
Do not overbake to prevent soggy rolls. Pre-roast zucchini for extra flavor if desired.