Follow us 261.1k
There are days I have no time to cook and appreciate something quick to have on hand for a snack. This recipe takes no more than 20 minutes and it's rich in potassium (25% RDA) which is essential for any low-carb diet. It's a great appetiser for any occasion and will make a tasty addition to any lunchboxes.
Hands-on Overall
Serving size 4 roll-ups
Nutritional values (per 4 roll-ups)
Net carbs2.8 grams
Protein10.5 grams
Fat12.8 grams
Calories169 kcal
Calories from carbs 7%, protein 25%, fat 68%
Total carbs3.7 gramsFiber0.9 gramsSugars1.3 gramsSaturated fat6.5 gramsSodium424 mg(18% RDA)Magnesium23 mg(6% RDA)Potassium309 mg(15% EMR)
Ingredients (makes 6 servings, about 24 roll-ups)
- 3 small or baby zucchini (210 g/ 7.4 oz)
- 14 thin slices streaky bacon (175 g/ 6.2 oz)
- 1 cup goat's cheese, soft (200 g/ 7.1 oz)
- 1/2 cup sun-dried tomatoes, drained (55 g/ 1.9 oz)
- 1 tbsp balsamic vinegar or Homemade Fruit Vinegar -avoid sweet syrupy types of balsamic
- 1/2 cup fresh basil
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Using a peeler, slice the zucchini into thin stripes.
- Place in a bowl and add the vinegar. Make sure you cover the zucchini from all sides. Leave to rest for 10 minutes.
- Cut the bacon lengthwise and place on a rack or a baking tray lined with parchment paper. Bake until slightly crispy (but still soft) for about 5 minutes. Remove from the oven and place a bacon stripe onto each zucchini slice. Top with soft goat cheese, a small piece of sun-dried tomato and freshly chopped basil.
- Wrap the zucchini rolls and pierce each one of them with a toothpick. Eat immediately or store in the fridge for up to 3 days.
Italian Marinated Zucchini Roll-Ups
Step by Step
Ingredients
- 3 small or baby zucchini (210 g/ 7.4 oz)
- 14 thin slices streaky bacon (175 g/ 6.2 oz)
- 1 cup goat's cheese, soft (200 g/ 7.1 oz)
- 1/2 cup sun-dried tomatoes, drained (55 g/ 1.9 oz)
- 1 tbsp balsamic vinegar or Homemade Fruit Vinegar -avoid sweet syrupy types of balsamic
- 1/2 cup fresh basil
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Using a peeler, slice the zucchini into thin stripes.
- Place in a bowl and add the vinegar. Make sure you cover the zucchini from all sides. Leave to rest for 10 minutes.
- Cut the bacon lengthwise and place on a rack or a baking tray lined with parchment paper. Bake until slightly crispy (but still soft) for about 5 minutes. Remove from the oven and place a bacon stripe onto each zucchini slice. Top with soft goat cheese, a small piece of sun-dried tomato and freshly chopped basil.
- Wrap the zucchini rolls and pierce each one of them with a toothpick. Eat immediately or store in the fridge for up to 3 days.
Nutrition (per serving, 4 roll-ups)
Calories169kcal
Net Carbs2.8g
Carbohydrates3.7g
Protein10.5g
Fat12.8g
Saturated Fat6.5g
Fiber0.9g
Sugar1.3g
Sodium424mg
Magnesium23mg
Potassium309mg
Detailed nutritional breakdown (per 4 roll-ups)
Do you like this recipe? Share it with your friends!
