@brighteyes847: Cheesy Zucchini Roll-Ups (Keto)-COOKING WITH BRIGHT EYES Ingredients (serves 4–6) 3 large zucchinis 2 tbsp olive oil ½ tsp salt + ¼ tsp black pepper 1 tsp Italian seasoning (or oregano/basil mix) ½ tsp garlic powder 1 cup whole-milk ricotta (or cottage cheese blended smooth) 1¾ cups shredded mozzarella, divided ⅓ cup grated Parmesan, divided 1 large egg Optional protein: ½ lb cooked Italian sausage or ground beef, crumbled Optional sauce: 1 cup no-sugar-added marinara or ¾ cup Alfredo/cream sauce Crunchy keto topping (optional): ¼ cup crushed pork rinds or almond-flour “panko” mixed with 1 tbsp melted butter Steps Prep zucchini: Heat oven to 400°F (200°C). Trim ends and slice zucchinis lengthwise into ⅛–¼-inch (3–6 mm) planks. Lightly salt both sides; rest 10 minutes to draw moisture, then pat dry. Par-cook: Brush with olive oil, season with pepper, Italian seasoning, and garlic powder. Grill or roast on a sheet pan 6–8 minutes until pliable and lightly browned. Cool slightly. Make filling: In a bowl, mix ricotta, 1 cup mozzarella, 2 tbsp Parmesan, egg, and cooked sausage/beef if using. Assemble: If using sauce, spread a thin layer in a 9×13-inch (23×33 cm) baking dish. Place 1–2 tbsp filling on the end of each zucchini plank, roll up, and set seam-side down in the dish. Top & bake: Sprinkle remaining mozzarella and Parmesan over the rolls. Add the crunchy keto topping if you like. Bake 15–20 minutes until bubbly and golden. Finish: Rest 5 minutes before serving so the cheese sets and stays extra gooey. Tips Too watery? After slicing, salt and press between paper towels; don’t skip the par-cook. Dairy-light version: swap half the ricotta for well-drained spinach or chopped mushrooms (sautéed). Make-ahead: assemble up to Step 4, cover, and refrigerate up to 24 hours; bake when ready.

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Monday 14 September 2026 13:49:01 GMT