Zucchini Roll (Gluten Free and Low Carb)
Zucchini is one of my favorite vegetables. This gluten free and low carb zucchini roll is just one of my favorite ways to eat them. In this blog post I’m guiding you with step by step pictures to show you how can you make it at home. You can prepare it for your loved ones or for special guests. You can also bring it to a potluck or a party. Just follow my instructions and tips and you’ll see that it is worth the effort.
Who is it good for?
It is made without any grains. Therefore, it is suitable for people with gluten intolerances. It is also good for low carb and diabetic diets. People who love lighter, vegetable meals would love this dish. My daughter and her friends love this roll, so I’m guessing that kids might like it too.
Can I make it vegetarian?
Any improvisations are possible when making the gluten free zucchini roll. I’ve made it filled with roasted bell peppers and with spinach and ricotta. If you have lactose intolerance there are many dairy free spreads and cheese imitation products at the market.
How to serve it?
I serve it as a main dish, but it can also be an appetizer or a side dish. If I have leftovers form this roll, I pack it in my daughter’s lunch box. She loves it and her box is always empty when she comes home. She often says that kids gather around her and want to try that interesting looking thing in her box.
Why should you make it?
You are going to impress your guests with it. It looks appetizing and it tastes good. It is also a nutritious meal. In one serving you have a vegetable, protein and dairy. The zucchini roll is high in vitamins and minerals. It has B12 from the eggs and the ham, calcium from the dairy and fiber from the vegetables.
Food safety.
It is best when it is served cold. Store leftovers in the refrigerator in and airtight container for 3-4 days.
Zucchini Roll (Gluten Free and Low Carb)
Ingredients
- 2 medium sized zucchini (shredded)
- 4 eggs
- 2 garlic cloves (minced or pressed)
- ¼ cup shredded parmesan
- ¼ cup shredded cheddar (other cheese works too)
- 2 Tbsp fresh chopped dill
- 1 tsp salt
- 1/4 tsp pepper
- 8 oz cream cheese (at room temperature)
- 4 slices of ham (other deli meat can also be used)
Instructions
- Preheat the oven to 380F.
- Line a baking sheet with parchment paper.
- Wash the zucchini, trim the ends and shred them in a bowl.
- Move the shredded zucchini in a towel or cheese cloth and try to squeeze as much water as possible out of them.
- Then transfer the zucchini back into the bowl. Break the eggs and add them to the bowl.
- Add the garlic, parmesan, cheddar, dill, salt and pepper to the bowl and mix them well.
- Pour the mixture from the bowl to the baking sheet.
- Use a spatula to form a rectangle.
- Bake at 380 for 15-20 minutes.
- When the base for the roll is baked remove it form the baking sheet, with the parchment paper on, and cool it on a rack.
- Cool for at least 10-15 minutes.
- Carefully spread the cream cheese along the rectangle and add the ham slices.
- Use the parchment paper to roll a firm roll and remove it once it is rolled.
- Place it the refrigerator for 20-30 minutes.
- Serve it cold as an appetizer, side or main dish.
Notes
