Keto Vegan Zucchini Rolls with Red Pesto and Almond Ricotta
How to Make It
Step 1
Place the zucchini on a cutting board and cut off its ends. Slice it into 8 equal slices. Pat the zucchini slices dry with a paper towel and set aside.
Step 2
To a bowl, add 1 tablespoon of olive oil, black ground pepper, ½ teaspoon salt, and thyme. Whisk until all the ingredients are incorporated. Add the zucchini slices and toss to coat.
Step 3
Heat an electric grill or griddle pan over medium heat. Cook the zucchini slices until slightly tender and have developed grill marks, then transfer them to a plate. Be careful not to overcook them, or they might break.
Step 4
To a food processor, add the almond flour, water, 1 tablespoon of olive oil, lemon juice, nutritional yeast, and ½ teaspoon salt. Pulse for 10-20 seconds until the ingredients are combined. Transfer the vegan ricotta to a bowl.
Step 5
Lay the cooked zucchini slices on a flat surface. Add 1 teaspoon of pesto to each piece, and spread. Divide the ricotta equally among the slices, and press with a spoon.
Step 6
Carefully roll the slices while applying pressure to keep the filling in place. Secure each roll with a wooden toothpick. Transfer to a serving plate.
Step 7
Drizzle a little bit of olive oil. Add a sprinkle of salt and pepper, and garnish with fresh basil leaves. Serve immediately.
Ingredients
- Zucchini – 1 large
- Olive oil – 2 tbsp
- Black pepper – 0.5 tsp
- Salt – 1 tsp
- Thyme, ground – 0.25 tsp
- Almond flour – 1.25 cup
- Water – 2 tbsp
- Lemon juice – 2 tsp
- Nutritional Yeast – 1 tsp
- Sundried Tomato Pesto – 8 tsp
- Basil – 4 leaf