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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
1 serving
EasyThis plan uses 1 servings for Zucchini Beef Keto Stuffed Rolls (Low-Carb). Adjust below if you need a different amount.
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Ingredients
Ingredients updated to metric measurements
- 62½ gzucchini
grated
- pinchsalt
- 2eggs
- oregano
- olive oil
- 62½ gground beef
lean
- black pepper
- 1leek
- 30 mlcream
- lettuce leaves
- ¼ tsppesto
- ¾ tbspGreek yogurt
- 1basil 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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