Get cheesy with this baked zucchini roll. You only need 4 ingredients for this super flavourful low-carb snack.
Prep Time: 15 mins
Cook Time: 30 mins
1 large zucchini
small bunch fresh parsley, finely chopped
1 1/2 cups shredded cheese (use dairy-free cheese, if vegan)
4 tablespoons chickpea flour
1 teaspoon oregano
salt and pepper, to taste
tomato sauce, for serving (optional)
Preheat oven to 180°C and line a baking tray with parchment paper. Grate zucchini and squeeze out as much liquid as possible.
In a mixing bowl combine grated zucchini, parsley, half a cup of the cheese, flour and oregano. Season to taste. Spread the mixture evenly across the prepared baking tray. Bake for 25 minutes or until golden brown.
Take the tray out from the oven, don`t switch the heat off. Sprinkle the zucchini bake with half a cup of the cheese. Take one end of the zucchini bake sheet holding the parchment paper begin rolling upward. Once it is completely rolled, place the zucchini roll on the parchment paper and sprinkle with the remaining cheese.
Return to the oven and bake for another 5 minutes. Serve warm with tomato sauce on a side and garnished with fresh parsley. Enjoy right away.
Per serving: 236 KCALS | 15.1G FAT | 9.1G SAT FAT | 12G CARBS | 3.1G SUGAR | 3.7G FIBRE | 14.4G PROTEIN