Keto courgette rolls with spinach and ricotta filling

Keto courgette rolls with spinach and ricotta filling: an oven dish with courgette, ricotta, spinach, tomato sauce and mozzarella – mild, hearty and easy for every day.

At a glance

• Serves 3
• Prep time: 20 min
• Cooking time: 25 min
• Total time: 45 min
• Calories: 310 kcal per serving
• Protein: 18 g
• Fat: 22 g
• Carbs: 8 g

Ingredients

• 3 courgettes
• 250 g ricotta
• 100 g spinach
• 50 g grated vegetarian hard cheese (Parmesan-style)
• 1 organic egg
• 1 clove of garlic
• 400 g passata
• 1 tbsp olive oil
• 50 g mozzarella
• 1 tsp basil
• 1 pinch of nutmeg
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · baking dish · chopping board · knife · grater

1. Preheat the oven to 200 °C (180 °C fan). Cut the courgettes lengthways into thin slices, salt them lightly, leave them to release their water for a short while and pat dry.
2. Finely chop the spinach and squeeze out the excess liquid well. Stir the ricotta with the hard cheese, egg, spinach, garlic, nutmeg, salt and pepper into a creamy filling.
3. Mix the passata with the olive oil, basil, salt and pepper. Spread the tomato sauce over the base of a baking dish.
4. Put a little ricotta filling on each courgette slice, roll it up and stand the rolls seam side down in the sauce. Carry on until everything is used up.
5. Sprinkle the courgette rolls with the mozzarella and bake at 200 °C for 20–25 min until the courgettes are soft and the cheese is golden brown and gently bubbling.
6. Serve the courgette rolls hot, straight from the dish. A little fresh basil or extra hard cheese goes well with them.

Good to know

When something's gently bubbling away in the oven, it usually turns out well. These courgette rolls are light, creamy and just the thing when you want something warm without any heaviness.

Swaps

Ricotta → cottage cheese (also provides protein) | mozzarella → buffalo mozzarella (also provides calcium, more intense flavour) | hard cheese → vegetarian hard cheese made from sheep's milk (stronger, also contains protein and calcium) | spinach → chard (also provides fibre and folate)

Allergens

Contains milk and egg. Usually good for children if the garlic and seasoning are kept mild, and generally fine in pregnancy as long as the egg and the whole dish are cooked right through and the dairy products are pasteurised.