Italian-Style Zucchini Rolls

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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.

Hands-onOverall

Nutritional values (per serving, 7 rolls)

5 grams 1.3 grams 15.7 grams 19.2 grams 9.8 grams 257 calories
Total Carbs6.3grams
Fiber1.3grams
Net Carbs5grams
Protein15.7grams
Fat19.2grams
of which Saturated9.8grams
Energy (calories)257kcal
Potassium475mg

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

Ingredients (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).

Instructions

  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! :-)

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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.

Reply

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!

Reply

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!

Reply

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.

Reply

What could I use in place of goat cheese?

Reply

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

Reply

How do you store these? In the fridge?

Reply

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.

Reply

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

Reply

You're welcome! Smile

Reply

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

Reply

Thank you Jasmine!

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