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Zucchini Beef Keto Stuffed Rolls (Low-Carb)
Savoury keto rolls wrap grated zucchini pancakes around ground beef with leeks and creamy sauce. Finished with pesto, lettuce and a yogurt-basil drizzle.
20 min prep / 50 min total
516 kcal
22g protein
4 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 250 gzucchini
grated
- pinchsalt
- 5eggs
- oregano
- olive oil
- 250 gground beef
lean
- black pepper
- 1leek
- 120 mlcream
- lettuce leaves
- 1 tsppesto
- 3 tbspGreek yogurt
- 2basil sprigs
- 1cucumber
Instructions
Salt 250g grated zucchini, rest and squeeze dry.
Whisk with 5 eggs, oregano and salt; fry into 4 pancakes on an oiled pan until golden on both sides.
Sauté 250g ground beef with chopped leek, salt and pepper, then stir in 120ml cream and simmer until thickened.
Layer each pancake with lettuce, the beef filling and 1 teaspoon pesto, then roll up tightly.
Blend 3 tablespoons Greek yogurt with basil, salt and pepper and drizzle over the rolls with fresh cucumber.
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