Finally, after so many failures, I managed to prepare zucchini rolls. This recipe is perfect for vegetarians, but also for people who follow healthy lifestyle rules. Moreover, this dish suits perfectly for a keto diet and it is delicious! I recommend it for dinner or lunch – low carb, keto and vegetarian zucchini rolls.
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Contents
How to make low carb keto vegetarian zucchini rolls?
Preparation & Cooking Time: around 30 minutes (excluded drying and marinating tofu + 45 minutes)
Servings:Â 2 people
Ingredients
- 1 large zucchini
- 1/2 block of tofu (skip for keto oriented diet)
- 5 tablespoons of ricotta cream cheese spread
- 2 chilli peppers
- 1 medium ripe avocado
- olives
- coconut oil
- 1 red medium onion
- 1/2 medium carrot
- 1/2 red pepper
- 1/2 green pepper
- 10 eggs (ok, calm down 🙂 I used 7 eggs for my boyfriend’s meal and 3 eggs for myself, yes, we eat a lot of eggs, but feel free to use how many eggs you prefer)
- salt, pepper, turmeric, oregano
Instructions
- Dry tofu for 15 minutes covered in kitchen towels (if not using tofu, jump to point 5).
- After 15 minutes, marinate tofu in salt, pepper, turmeric and oregano for another 15 minutes.
- Preheat pan with coconut oil.
- Grill tofu for 10 minutes.
- In the meantime, slice zucchini into 10 slices, around 2 mm each.
- Sprinkle spices on both sides of zucchini slices.
- Preheat another pan with coconut oil and fry zucchini around 1-2 minutes on the side.
- Chop carrots, peppers and onion. Transfer onto the pan with tofu and fry for another 10 minutes.
- Get zucchini slices and spread homemade ricotta cheese spread on the each of them.
- Add vegetables from the pan, tofu and olives. Roll into small rolls.
- Meantime fry eggs in the pan. Keep them as long as you like. I fried eggs under lid for around 3 minutes. I also added spices.
- Cut avocados into two pieces and remove seed.
- Transfer everything onto the plate and enjoy!
Recipe
- 1 large zucchini
- 1/2 block of tofu skip for keto oriented diet
- 5 tablespoons of ricotta cream cheese spread you can use natural yogurt
- 2 chilli peppers
- 1 medium ripe avocado
- olives
- coconut oil
- 1 red medium onion
- 1/2 medium carrot
- 1/2 red pepper
- 1/2 green pepper
- 10 eggs (ok calm down, I used 7 eggs for my boyfriend’s meal and 3 eggs for myself, yes, we eat a lot of eggs, but feel free to use how many eggs you prefer)
- salt, pepper, turmeric, oregano
Dry tofu for 15 minutes covered in kitchen towels (if not using tofu, jump to point 5).
- After 15 minutes, marinate tofu in salt, pepper, turmeric and oregano for another 15 minutes.
- Preheat pan with coconut oil.
- Grill tofu for 10 minutes.
- In the meantime, slice zucchini into 10 slices, around 2 mm each.
- Sprinkle spices on both sides of zucchini slices.
- Preheat another pan with coconut oil and fry zucchini around 1-2 minutes on the side.
- Chop carrots, peppers and onion. Transfer onto the pan with tofu and fry for another 10 minutes.
- Get zucchini slices and spread homemade ricotta cheese spread on the each of them.
- Add vegetables from the pan, tofu and olives. Roll into small rolls.
- Meantime fry eggs in the pan. Keep them as long as you like. I fried eggs under lid for around 3 minutes. I also added spices.
- Cut avocados into two pieces and remove seed.
- Transfer everything onto the plate and enjoy!
Other recipes with AVOCADO
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Editor – Natasha Jay O’Neil, please contact Natasha directly for queries related to her services.
Zaneta loves challenges so deciding about career path she has chosen typical male industry. Woman who codes. Every 1-2 years she lives in different part of the world. Gym dates is something what she specialised in. Healthy lifestyle, extreme sports and motorbikes have stolen her hear years ago.
