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Italian Marinated Zucchini Roll-Ups

4.5 stars, average of 42 ratings

Italian Marinated Zucchini Roll-UpsShareFollow us 230.1k

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

Allergy information for Italian Marinated Zucchini Roll-Ups

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Low FODMAP
Vegetarian

Nutritional values (per serving, 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

  1. 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.
    Italian Marinated Zucchini Roll-Ups
  2. Place in a bowl and add the vinegar. Make sure you cover the zucchini from all sides. Leave to rest for 10 minutes. Italian Marinated Zucchini Roll-Ups
  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. Italian Marinated Zucchini Roll-Ups
  4. 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

Ingredient nutritional breakdown (per serving, 4 roll-ups)

Net carbsProteinFatCalories
Zucchini (summer squash, courgette)
0.7 g0.4 g0.1 g6 kcal
Bacon (organic)
0 g3.4 g4.4 g53 kcal
Goat cheese, fresh (soft)
0 g6.2 g7 g88 kcal
Sun-dried tomatoes (in oil, drained)
1.6 g0.5 g1.3 g20 kcal
Basil, fresh
0 g0 g0 g0 kcal
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)
0.5 g0 g0 g2 kcal
Total per serving, 4 roll-ups
2.8 g10.5 g12.8 g169 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (12)

Hi I'm really interested in this recipe and I was wondering if you could provide a little bit more nutritional information about it like what essential nutrients it provides and how much it contributes to the daily value that we need.

Hi Ivory, the nutritional table lists all basic information: carbs, fat, protein, calories, fibre, magnesium and potassium. If you want to learn more about other micronutrients, try entering the ingredients in the USDA nutritional database (you can do that online). I hope this helps!

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!

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.

What could I use in place of goat cheese?

Hi Brittney, if you avoid dairy, you can try pesto (no cheese) or this recipe for dairy-free "cheese": http://www.seriouseats.com/recipes/2014/02/macadamia-nut-ricotta-from-nom-nom-paleo.html

How do you store these? In the fridge?

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.

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

You're welcome! 😊

YUM! Added to my meals 😊 I your app!

Thank you Jasmine!