Turin
A holiday favorite, this keto-friendly version of Cannelloni swaps out traditional pasta for zucchini or eggplant noodles, stuffed with a rich meat and ricotta filling, and topped with marinara and cheese.
Servings: 6 servings
Calories: 400kcal
Ingredients
- 2 medium zucchinis or 1 large eggplant sliced thin
- 1 lb ground beef or Italian sausage
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup keto-friendly marinara sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375F (190C).
- Slice zucchini or eggplant lengthwise into thin strips. Lightly grill or saute them to soften.
- In a skillet, cook the ground beef or sausage over medium heat until browned. In a bowl, mix the ricotta cheese, egg, Parmesan, Italian seasoning, salt, and pepper. Stir in the cooked meat.
- Place a spoonful of filling at the end of each zucchini or eggplant slice, roll it up, and place it seam-side down in a baking dish. Top with marinara sauce and shredded mozzarella.
- Cover with foil and bake for 25-30 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Serve hot.
Notes
Chef's Tip: Grill or saute the zucchini strips just until pliable, not fully cooked - they finish softening in the oven, and pre-cooking them too far makes them tear when you roll the filling. Keto Swap: traditional cannelloni pasta tubes are replaced with thin-sliced zucchini or eggplant.
Nutrition
Calories: 400kcal | Protein: 25g | Fat: 30g | Fiber: 3g
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About This Dish
A hearty and satisfying holiday dish that swaps out high-carb pasta for zucchini or eggplant noodles. Rich in protein, healthy fats, and bursting with Italian flavors.