Zucchini Rolls with Marinara Sauce Keto Friendly Recipe
Zucchini rolls filled with creamy plant-based cashew mixture, baked in tomato sauce for a low carb Italian-inspired dinner.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Scale
2 medium zucchini, sliced lengthwise into thin strips
1 cup raw cashews, soaked and drained
2 cloves garlic, minced
1 tablespoon lemon juice
2 tablespoons nutritional yeast
1/4 cup fresh basil, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 cup tomato sauce, no sugar added
1/2 teaspoon dried oregano
1/2 cup spinach, chopped
1 tablespoon water if needed
Instructions
- Slice zucchini into thin strips.
- Roast at 375°F for 8–10 minutes.
- Blend cashews, garlic, lemon juice, nutritional yeast, salt, pepper, and olive oil.
- Fold in basil and spinach.
- Spread tomato sauce in baking dish.
- Fill zucchini strips and roll tightly.
- Place rolls in dish and top with sauce and oregano.
- Bake for 15–18 minutes.
Notes
Avoid over-slicing zucchini. Drain cashews well for best texture.