Keto Ricotta Stuffed Zucchini Roll-Ups (Keto and Non-Keto)
This recipe is two versions one being keto and the other non-keto Stuffed Zucchini Roll-Ups filled with a fresh ricotta mixture and topped with homemade Italian pasta sauce, freshly grated Parmigiano and mozzarella cheese.
Recipe type: Ketogenic
Cuisine: Italian
Serves: 6
  • 4 small-medium sized green zucchini
  • ¼ cup grated Parmigiano Reggiano for bottom layer over the sauce
  • Ricotta Cheese Filling
  • ½ cup crushed pork rinds (keto) or bread crumbs (if not keto)
  • 1 large egg
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp dry Basil or 3 or 4 fresh basil leaves washed and chopped
  • 2 cloves of minced garlic
  • 450g (1 pound) tub of Ricotta Cheese
  • ¼ cup of freshly grated Parmigiano Reggiano cheese
  • Italian Sauce
  • 2 x large cans of crushed tomatoes, or jarred tomatoes from your garden
  • 1 x can or half-tube of tomato paste
  • 1 head of garlic peeled and chopped (use at your discretion)
  • 2 x medium-sized onion peeled and chopped
  • 1 x carrot peeled and chopped into small pieces (keto leave out)
  • 3 x stalks of celery chopped into small pieces
  • Dry Oregano 2 tablespoons
  • Bay Leaf x 2
  • Dry Basil 2 tablespoons
  • Fresh Bunch of Basil chopped or 2 homemade basil cubes (optional if using dry)
  • Paprika 1 teaspoon
  • ½ cup red dry Italian wine (keto leave out)
  • Salt 1 tablespoon- adjust as needed.
  • 1 tablespoon black pepper
  • 1 tablespoon granulated sugar (non-keto) (monk-fruit or another keto-approved sugar substitute)
  • 4 tablespoons extra virgin olive oil
  • 1 large can about 2 cups of cold water
  • Topping
  • 2 cups shredded Italian Mozzarella
  • ¼ cup fresh grated Parmigiano Reggiano
  1. Make the pasta sauce ahead of time if you can. (see notes for making a sauce in the blog post)
  2. Preheat the oven to 350 degrees
  3. Using a vegetable peeler or mandoline carefully peel 4 long slices of zucchini for each packet.
  4. On parchment paper or a baking sheet lay two slices vertically and two slices horizontally over the top
  5. Ricotta Cheese Filling (see notes in the post if you want to add beef instead)
  6. In a medium to large bowl add all of the ricotta cheese ingredients and stir to combine.
  7. Using a mini ice-cream scoop or a spoon add 3 scoops to the middle of each zucchini pocket.
  8. Once completed you fold each one into stuffed zucchini packets. (should make 6)
  9. To fold the stuffed zucchini simply pull up the two ends of each side until it forms a packet.
  10. Use a 13x10 Baking Dish
  11. At the bottom of the baking dish add a layer of the Italian pasta sauce and sprinkle with fresh grated Parmigiano Reggiano cheese or a substitute.
  12. Layer the stuffed zucchini over the pasta sauce followed by topping them with more sauce.
  13. Using 2 cups of shredded Italian mozzarella sprinkle over the sauce followed by grated cheese.
  14. Bake in a 350-degree oven for 45 minutes or until bubbling and hot.
Recipe by Canadian Budget Binder at