Keto Cannelloni

Keto Cannelloni features zucchini tubes stuffed with a rich, savory filling of ground beef and ricotta, topped with a luscious marinara sauce and melted mozzarella. This low-carb take on a classic Italian dish is both satisfying and flavorful, perfect for a healthy meal.

Ingredients

• 2 medium zucchini - sliced lengthwise into thin sheets
• 200 grams ground beef
• 100 grams ricotta cheese
• 50 grams shredded mozzarella cheese
• 100 grams marinara sauce (sugar-free)
• 1 clove garlic - minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt - to taste
• Pepper - to taste
• 1 tablespoon olive oil

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the zucchini lengthwise into thin sheets, about 3-5 mm thick, and set aside.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add ground beef to the skillet, season with salt, pepper, oregano, and basil, and cook until browned, about 5-7 minutes.
5. Remove from heat and stir in ricotta cheese until well combined. Set aside to cool slightly.
6. Lay out a zucchini sheet and place a generous spoonful of the beef and ricotta mixture at one end. Roll it up tightly to form a cannelloni. Repeat for all zucchini sheets.
7. Spread half of the marinara sauce on the bottom of a baking dish. Arrange the zucchini cannelloni seam-side down in the dish.
8. Top the cannelloni with the remaining marinara sauce and sprinkle shredded mozzarella cheese on top.
9. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
10. Allow to cool for a few minutes before serving.

Nutrition

• Calories: 470
• Protein: 34 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 650 mg
• Cholesterol: 95 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, helping to maintain ketosis.
• Rich in protein, supporting muscle health and satiety.

Tags