Keto Cannelloni

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.

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Prep Time: 20

Cook Time: 40

Total Time: 1

Course: Holiday

Cuisine: Italian

Keyword: Beef, Cannelloni

Servings: 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

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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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