Keto zucchini roll-ups with chorizo

Roll out just the right amount of spice with this flavorful standby. Zucchini and mushrooms lead the way, but the touch of chorizo leads the taste buds. A cheesy, keto favorite that can stand alone on your plate or delight as a side.
Roll out just the right amount of spice with this flavorful standby. Zucchini and mushrooms lead the way, but the touch of chorizo leads the taste buds. A cheesy, keto favorite that can stand alone on your plate or delight as a side.

Ingredients

4 servingservings
USMetric
  • 1½ lbs 700 g zucchini
  • ½ teaspoon ½ teaspoon salt
  • 3 oz. 90 g butter
  • 6 oz. 175 g mushrooms, finely chopped
  • 6 oz. 175 g cream cheese
  • 6 oz. 175 g shredded cheese
  • ½ ½ green bell pepper, finely choppedgreen bell peppers, finely chopped
  • 3 oz. 75 g air-dried chorizo
  • 1 1 eggeggs
  • 1 teaspoon 1 teaspoon onion powder
  • 2 tablespoons 2 tablespoons fresh parsley, chopped
  • ½ teaspoon ½ teaspoon salt
  • ¼ teaspoon ¼ teaspoon pepper
  • 1 cup 240 ml mayonnaise or herb butter, for serving
  • 2 oz. 50 g leafy greens, for serving

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Slice the zucchini lengthwise into half-inch slices and place on a baking sheet lined with parchment paper.
  2. Salt and let sit for ten minutes. Dry off liquid with paper towel or a clean kitchen towel.
  3. Bake for 20 minutes or until the zucchini is soft. Remove from the oven and let cool on a rack.
  4. Chop and fry the mushroom in butter until nicely browned. Let cool.
  5. Place all other ingredients, except for a third of the shredded cheese, in a bowl. Add mushrooms and mix well.
  6. Place a generous amount of cheese batter on top of each zucchini slice.
  7. Roll up each slice, and place the rolls seam-side down in a greased baking dish. Sprinkle the rest of the cheese on top.
  8. Increase the temperature to 400°F (200°C). Bake for 20-30 minutes or until golden brown on top.
  9. Serve with mayonnaise and a leafy greens.

Tip!

Feel free to try this recipe with different cheeses for different flavors. You can also make this dish with eggplant instead of zucchini.

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