Beef & Ricotta Filled Zucchini Rolls in Tomato Sauce (Gluten, Grain Free & Low Carb)
These beef and ricotta filled zucchini rolls are great to make for a delicious yet fresh dinner or for meal prep purpose.
Servings 4
Ingredients
- 2-3 Zucchinis thinly sliced on a mandolin
- 500 g Ground beef
- 250 g Ricotta
- 1/2-1 dl Parmesan + more to top grated
- 3 Garlic cloves minced
- 1 Yellow onion finely chopped
- 1 tbsp Paprika powder
- 1/2 tbsp Cumin
- 1/2 tbsp Garlic powder
- 1/2 tbsp Chili powder
- Salt, to taste
- Black pepper, to taste
- 1 can Marinara/tomato sauce
Instructions
- Preheat the oven to 200 degrees Celsius.
- Preheat a nonstick pan over medium heat with a little bit of olive oil.
- Add the chopped onion and fry for 2-3 minutes.
- Add the minced garlic and fry for about 1 minute.
- Next add paprika powder, cumin, garlic powder, chili powder and stir to combine with the onions.
- Add in the ground beef and fry for 5-7 minutes, until golden brown, breaking the beef using a spatula or wooden spoon.
- Remove from the stove, drain excess water/fat from the frying pan.
- Pour the fried beef into a bowl together with ricotta and grated parmesan cheese. Stir to combine, season with salt and pepper as needed, taste to check the seasoning.
- Pour marinara/tomato sauce to an oven safe baking dish.
- Take one slice of zucchini, place about one tablespoon of the beef/ricotta filling and roll up. Place in the marinara/tomato sauce filled baking dish. Repeat with remaining beef/ricotta mixture.
- Grate additional parmesan cheese over the rolls.
- Bake in the oven for 25-30 minutes. Turn on the broiler to get a nice golden brown color if needed at the end. But make sure to keep a close eye on the rolls so they don't burn.