Italian-Style Zucchini Rolls

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.

|Italian-Style Zucchini RollsPreparation time


Nutritional values (per serving, 7 rolls):

Total Carbs6.3grams
Net Carbs5grams
of which Saturated9.8grams

Macronutrient ratio: Calories from carbs (7.8%), protein (24.6%), fat (67.7%)

|Italian-Style Zucchini RollsIngredients (makes 4 servings, 24-28 wraps):

  • 3 small or baby zucchini, organic (210g / 7.4 oz)
  • 14 thin slices streaky bacon (175g / 6.2 oz)
  • 1 cup goat cheese, soft (200g / 7.1 oz)
  • ½ cup sun-dried tomatoes, drained (55g / 1.9 oz)
  • 4 tbsp raspberry vinegar or any other fruit vinegar, see recipe for my Home-made Fruit Vinegar. You can also use any sugar-free fruit vinegar like Star's Red Raspberry Vinegar or balsamic vinegar.
  • ½ cup fresh basil

Notes: According to EWG's report, zucchini is on the list of 12 most contaminated with pesticides of fruits and vegetables. My advise: get them organic!
When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

|Italian-Style Zucchini RollsInstructions:

  1. Preheat the oven to 200 C / 400 F. Using a peeler, slice the zucchini into thin stripes.
  2. Place in a bowl and add the vinegar. Make sure you cover the zucchini from all sides. Leave to rest for 10 minutes.
  3. 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.
    Note: Use drained, chopped sun-dried tomatoes marinated in oil. In most cases, the oil used is a mixture of sunflower and olive oil. I wouldn't recommend using it, as sunflower oil used in such product is almost certainly processed.
  4. Wrap the zucchini rolls and pierce each one of them with a toothpick. Enjoy! :-)

Comments (10) -

Jasmine 10/14/2013 11:03:11 PM #

YUM! Added to my meals Smile I <3 your app!


Martina @ KetoDiet 7/3/2014 6:45:24 PM #

Thank you Jasmine!


Nathalie - AppsForWomen 10/15/2013 7:35:47 PM #

I tried those as tapas in Spain. I loved them... I am sooo glad I found the recipe!!! thanks!


Martina @ KetoDiet 10/15/2013 9:52:46 PM #

You're welcome! Smile


Taylor 3/30/2014 5:11:54 PM #

How do you store these? In the fridge?


Martina @ KetoDiet 3/30/2014 8:28:39 PM #

Yes, if you don't eat them straight away, keep them in fridge for up to 2 days. They may last longer but I'm not sure about the taste.


Brittney 5/23/2014 6:16:32 AM #

What could I use in place of goat cheese?


Martina @ KetoDiet 5/23/2014 5:35:40 PM #

Hi Brittney, if you avoid dairy, you can try pesto (no cheese) or this recipe for dairy-free "cheese":


Kristin 10/31/2015 1:47:39 AM #

Hi Martina.  This recipe looks great!  I'm a real novice in the kitchen so here goes with my silly question. Is the zucchini cooked or raw in this recipe?  Thanks!


Martina @ KetoDiet 11/12/2015 11:07:03 PM #

Hi Kristin, the zucchini in this recipe is raw but it may work with cooked too (maybe 1-2 minutes) - I haven't tried it though.


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