Keto Recipe – Creamy Spinach Alfredo Zucchini Rolls

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I love traditional lasagna as much as the next person, but my love for a rich and creamy white sauce is greater! This dish takes a typical low carb zucchini lasagna roll and kicks it up a creamy notch with sundried tomato alfredo sauce and a spinach and ricotta filling.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:

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Ingredients:
2 medium zucchini
1 1/2 cups ricotta
1 cup Parmesan cheese, divided in half
2 teaspoon dried basil
1 medium egg
4 tablespoons butter
2 medium cloves garlic, minced
1 cup heavy cream
½ cup baby spinach, roughly chopped
.5 ounces sun-dried tomatoes

Nutrition Summary:
This makes a total of 5 servings, 4 rolls per serving of Creamy Spinach Alfredo Zucchini Rolls. Each serving comes out to be 420.82 Calories, 36.7g Fat, 7.12g Net Carbs, and 16.42g Protein.
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Comments

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22 COMMENTS

  1. I love this recipe! My only problem was that after 30 minutes of cooking, the dish was really soupy and the zucchini had barely cooked. So I took the foil off the top and baked for another 25-30 minutes and it was perfect. Honestly one of my favorite recipes for keto… or for anytime really.

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