Keto Air Fryer Roasted Garlic White Zucchini Rolls

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Looking for an amazingly delicious and creative meal idea? How about roasted and garlicky zucchini rolls that melt in your mouth! This keto friendly dish is so delicious and satisfying and is the perfect substitute of a traditional lasagna. Guaranteed to become a hit with the whole family.

Keto Air Fryer Roasted Garlic White Zucchini Rolls

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Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 2 medium zucchini
 2 tbsp olive oil
 ¼ white onion, peeled and diced
 ½ tsp finely minced roasted garlic
 ¼ cup heavy cream
 2 tbsp vegetable broth
  tsp xanthan gum
 ½ cup ricotta cheese
 ¼ tsp salt
 ½ tsp garlic powder
 ¼ tsp dried oregano
 2 cups spinach, chopped
 ½ cup sliced baby portobello mushrooms
 ¾ cup shredded Colby-Monterey Jack cheese
1

Using a mandoline or sharp knife, slice zucchini into long strips lengthwise. Place strips between paper towels to absorb moisture. Set aside.

2

In a medium saucepan over medium heat, put oil. Add onion and sauté until fragrant. Add garlic and sauté 30 seconds.

3

Pour in heavy cream, broth, and xanthan gum. Turn off heat and whisk mixture until it begins to thicken, about 3 minutes.

4

In a medium bowl, add ricotta, salt, garlic powder, and oregano and mix well. Fold in spinach, mushrooms, and 1/2 cup shredded cheese.

5

Pour half of the sauce into a 6" round baking pan. To assemble the rolls, place two strips of zucchini on a work surface. Spoon 2 tablespoons of ricotta mixture onto the slices and roll up. Place seam side down on top of sauce. Repeat with remaining ingredients.

6

Pour remaining sauce over the rolls and sprinkle with remaining cheese. Cover with foil and place into the air fryer basket.

7

Adjust the temperature to 350°F and set the timer for 20 minutes.

8

In the last 5 minutes, remove the foil to brown the cheese. Serve immediately.

Recipe nutrition

Nutrition Facts

Servings 4


Amount Per Serving
Calories 245
% Daily Value *
Total Fat 18.9g30%
Sodium 346mg15%
Total Carbohydrate 5.3g2%
Dietary Fiber 1.8g8%
Sugars 3.8g
Protein 10.5g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 medium zucchini
 2 tbsp olive oil
 ¼ white onion, peeled and diced
 ½ tsp finely minced roasted garlic
 ¼ cup heavy cream
 2 tbsp vegetable broth
  tsp xanthan gum
 ½ cup ricotta cheese
 ¼ tsp salt
 ½ tsp garlic powder
 ¼ tsp dried oregano
 2 cups spinach, chopped
 ½ cup sliced baby portobello mushrooms
 ¾ cup shredded Colby-Monterey Jack cheese

Directions

1

Using a mandoline or sharp knife, slice zucchini into long strips lengthwise. Place strips between paper towels to absorb moisture. Set aside.

2

In a medium saucepan over medium heat, put oil. Add onion and sauté until fragrant. Add garlic and sauté 30 seconds.

3

Pour in heavy cream, broth, and xanthan gum. Turn off heat and whisk mixture until it begins to thicken, about 3 minutes.

4

In a medium bowl, add ricotta, salt, garlic powder, and oregano and mix well. Fold in spinach, mushrooms, and 1/2 cup shredded cheese.

5

Pour half of the sauce into a 6" round baking pan. To assemble the rolls, place two strips of zucchini on a work surface. Spoon 2 tablespoons of ricotta mixture onto the slices and roll up. Place seam side down on top of sauce. Repeat with remaining ingredients.

6

Pour remaining sauce over the rolls and sprinkle with remaining cheese. Cover with foil and place into the air fryer basket.

7

Adjust the temperature to 350°F and set the timer for 20 minutes.

8

In the last 5 minutes, remove the foil to brown the cheese. Serve immediately.

Keto Air Fryer Roasted Garlic White Zucchini Rolls