Italian Marinated Zucchini Roll-Ups
Martina Slajerova- Ready in 20m
- 2.8 g net carbs
- 169 kcal
- Serves 6
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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. It's a great appetiser for any occasion and will make a tasty addition to any lunchboxes.
Step-by-step
Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Using a peeler, slice the zucchini into thin stripes.
Place in a bowl and add the vinegar. Make sure you cover the zucchini from all sides. Leave to rest for 10 minutes.
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.
Wrap the zucchini rolls and pierce each one of them with a toothpick. Eat immediately or store in the fridge for up to 3 days.
Recipe
Italian Marinated Zucchini Roll-Ups
★★★★☆4.5Thin slices of marinated zucchini wrapped around deliciously creamy goat's cheese & sun-dried tomato filling.
- Hands on
- 10m
- Overall
- 20m
- Servings
- 6
- 2.8 g
- Net carbs
- 10.5 g
- Protein
- 12.8 g
- Fat
- 169
- kcal
Ingredients makes 6 servings, about 24 roll-ups
Instructions
Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Using a peeler, slice the zucchini into thin stripes.
Place in a bowl and add the vinegar. Make sure you cover the zucchini from all sides. Leave to rest for 10 minutes.
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.
Wrap the zucchini rolls and pierce each one of them with a toothpick. Eat immediately or store in the fridge for up to 3 days.
Nutrition per serving, 4 roll-ups
Carbs 7%Protein 25%Fat 68% of calories
- Net carbs
- 2.8 g
- Total carbs
- 3.7 g
- Fiber
- 0.9 g
- Sugars
- 1.3 g
- Protein
- 10.5 g
- Fat
- 12.8 g
- Saturated fat
- 6.5 g
- Calories
- 169 kcal
- Sodium
- 424 mg · 18.4% RDA
- Magnesium
- 23 mg · 5.8% RDA
- Potassium
- 309 mg · 15.4% EMR
Nutrition by ingredient
| Per 4 roll-ups | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Zucchini (summer squash, courgette) | 0.7 g | 0.4 g | 0.1 g | 6 |
| Bacon (organic) | 0 g | 3.4 g | 4.4 g | 53 |
| Goat cheese, fresh (soft) | 0 g | 6.2 g | 7 g | 88 |
| Sun-dried tomatoes (in oil, drained) | 1.6 g | 0.5 g | 1.3 g | 20 |
| Balsamic vinegar, dark (excludes sweet, syrupy vinegar) | 0.5 g | 0 g | 0 g | 2 |
| Basil, fresh | 0 g | 0 g | 0 g | 0 |
| Total | 2.8 g | 10.5 g | 12.8 g | 169 |
Serving size 4 roll-ups
- Gluten free
- Egg free
- Nut free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Low FODMAP
- Vegetarian
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Comments & ratings (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.
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!
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!
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.
What could I use in place of goat cheese?
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
How do you store these? In the fridge?
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.
I tried those as tapas in Spain. I loved them... I am sooo glad I found the recipe!!! thanks!
You're welcome! 😊
YUM! Added to my meals 😊 I ❤️ your app!
Thank you Jasmine!