Keto 3 Color Zucchini Bacon Roll in Tomato Garlic Sauce | Keto Recipes

Keto 3 Color Zucchini Bacon Roll in Tomato Garlic Sauce | Keto Recipes

July 29, 2019 1 By William Morgan


welcome to keto meals and recipes dot com,
today I will be showing you how to make
a very easy and quick side dish that I
learned about it in a food flyer I
picked up at a grocery store in Croatia,
since zucchini was in season and
zucchini is a vegetable everyone on keto
and low carb diet uses a lot, I thought
this would be a great recipe for me to
share with you, so let’s now make my keto
three-colored bacon zucchini rolls in
tomato garlic sauce, the macro nutrient ratio
for this recipe is 3.7 to
1, with 4.1 grams of total carbs, 1.1
grams of dietary fiber, resulting in 3
grams of net carbs per roll, begin by
washing and pat drying the zucchini and
peeling your carrots, the easiest way to
make sure that your zucchini and carrots
are even thicknesses is to use a
mandolin slicer,
so make 9 lengthwise fairly thin cuts of
zucchini and set the zucchini aside,
using a mandolin again make 9 lengthwise
thin cuts of your peeled carrot, as much
as possible try to get the full length
of the carrot, when making your cuts make
sure that your strips of carrot or zucchini
have even full length strips,
then also cut thin lengthwise strips of mozzarella
to make things easier it’d be
a really good idea if you put your
mozzarella block of cheese into the
freezer, so that it hardens this will
make it much easier to use your mandolin
and make even cuts, or if you don’t have
a mandolin or don’t want to use one just
use a large knife and make very thin strips
I use the thickness of my blade
as a guide to how wide to make the
cheese strips, by the way I’d just like
to mention that you do have to make the strips
because grated cheese will not
work for this recipe it’ll all fall out
as you try to roll it, because of the
width of my cheese I use 2 strips per
zucchini roll, and I made 18 strips of
mozzarella
now set your prepared ingredients aside
while you make the tomato sauce
in a small pot place your whole canned tomatoes
and tomato water from the can, because I
had a large can I use three whole canned
tomatoes, and about 1 cup of water from
the can, use a potato masher and mash the
tomatoes, don’t puree them pureeing them
will add a lot of extra air and make the
color look much lighter, and your final
sauce will look anemic rather than
having a really nice rich color
to the mashed tomatoes in your pot add the garlic
powder, and the onion powder, the salt, and
the roughly chopped parsley leaves, bring
your sauce to a light simmer, stir and
cook for 5 minutes over medium-low heat,
you just want to cook long enough to
infuse the flavors a bit, then remove
your pot from the heat and take out of
the pot about 1 or 2 ladlefuls, or about
1 and 1/2 cup of sauce and set that aside
then pour the rest of your tomato
sauce into an oven-safe baking dish
now it’s time to make the zucchini rolls,
place one strip of bacon on your cutting
board, and then place a strip of the
zucchini on top of the bacon
next place the care strip on top of the
zucchini, and the last thing to do is to
place the mozzarella strips on top of
the carrot, as you can see I use two
strips of mozzarella per zucchini roll,
be generous with the cheese it really
adds a lot of flavor to this recipe, I’d
also like to point out that my bacon
strip is a bit longer than the zucchini
with all the other ingredients on top
I did this on purpose so that when I’m
finished rolling the extra bit of bacon
will help secure the roll, to make the
roll gently get a hold of the bacon and
zucchini at one end, and tuck everything
down and into itself as you’re rolling it
by the way this is the same rolling
and tucking method as you would do when
you’re making sushi, roll to form a
relatively tight packed cigar shape
to hold this roll together while it’s
baking, place a toothpick through the center
this will secure the roll and
prevent it from unraveling as it’s baking
oh I forgot to mention I use the
medium thickness or regular bacon
you should pre-heat your oven to 180 degrees
Celsius or approximately 360 degrees
Fahrenheit,
after finish making each roll I place
them immediately bacon and seam-side
down, on top of the tomato sauce
arrange the zucchini rolls close to each other
in the baking dish, this proximity is
just a little extra insurance to prevent
them from unraveling, when you’ve rolled
all nine of your zucchini rolls,
distribute an equal amount of your
reserved tomato garlic sauce on top of
each of the zucchini rolls, then place
your baking dish into the middle
position of your preheated oven and bake
for 20 to 30 minutes or until the
zucchini is tender but still a bit firm
and you know that your bacon is done, you
don’t want the bacon to be crispy you
just want it to be done, the baking time
you will need will depend on how thickly
you cut the zucchini, I needed to bake my
zucchini rolls for 30 minutes because
toothpicks are dangerous if you haven’t
done so already, please remove the
toothpicks from each of the rolls to
serve them place them seam side down
onto a plate, and then ladle some of the
sauce from your baking dish on top of
your plate, I usually serve 2 to 3
zucchini bacon rolls per person if this
is a side dish with my main course, I
hope you enjoyed this recipe
thank you very much for watching my video, I hope
you’ll come and watch the next recipe
when it’s posted, see you next time.
The link for this printable recipe keto 3
colored zucchini bacon rolls in tomato
garlic sauce recipe will be posted in
the description below