Low Carb Ranch Turkey Roll Bake With Crispy Rapini and Zucchini
How to Make It
Step 1
Start by cooking your bacon to crispy pieces on your stovetop. Once the bacon is crisp and cooled, chop the bacon into bits. The finer you chop the bacon, the better your filling will be. In a mixing bowl, mix together the bacon bits, mayonnaise, and shredded cheddar until you have a consistent, thick filling.
Step 2
Turn on the oven to preheat to 350 degrees. Lay a slice of turkey down horizontally on a clean surface and arrange about 2 tablespoons of bacon filling on the left side. Gently roll the turkey over the filling and roll up the remainder. Arrange each filled turkey roll in a glass baking dish.
Step 3
Sprinkle the ranch powder, italian seasoning, garlic powder, and gouda cheese over the top of the turkey rolls. Chop the butter into 4-6 pieces, and arrange then on top of the seasoned turkey rolls. Bake the dish, uncovered, in your oven for 20 minutes. The cheese should be bubbly and melted and turkey slices should have a slight browning on the edges.
Step 4
While the turkey rolls are baking, you can make the vegetable side dish. Bring a pot of water to a boil and cut any thick stems away from the rapini. Stir the rapini into the boiling water and cook for just 2 minutes. After 2 minutes in the boiling water, transfer the rapini to an ice bath to halt the cooking. Once cooled, use your hands to squeeze the excess water out of the rapini and transfer the leaves to a large mixing bowl.
Step 5
Slice your zucchini into ¼-inch thick quarters. Mix the zucchini slices in the bowl with the rapini along with the salt, pepper, and garlic. Heat a large pan over high heat on your stove and add the seasoned vegetables to the pan. Let all the veggies cook on one side in the pan until they gain a golden brown char. Gently toss the vegetables as they cook until they browned and lightly crispy on all sides.
Step 6
Squeeze the lemon juice into the pan, then reduce the stove heat to low. Melt the butter into the pan, coating all the vegetables. Once the vegetables are done, serve them on the side of your hot turkey rolls. Each serving should consist of 3 turkey rolls and about 3 ounces of vegetables.
Ingredients
- Bacon – 6 slice – 6″ long
- Mayonnaise – 4 tablespoon
- Turkey lunchmeat – 6 oz
- Ranch Dressing Mix by Simply Organic – ¼ teaspoon
- Italian Seasoning – ¼ teaspoon
- Garlic Powder – ⅛ teaspoon
- Gouda Cheese – ½ cup, shredded
- Unsalted Butter – ½ tablespoon
- Broccoli Raab, Raw – 3 ounce
- Zucchini – 6 ounce
- Salt – ¼ teaspoon
- Black Pepper – ¼ teaspoon
- Garlic – 1 teaspoon
- Lemon Juice – 1 teaspoon
- Unsalted Butter – ½ tablespoon
- Shredded Cheddar – 0.75 cup, shredded