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Keto Zucchini Cannelloni

Prep Time 25 minutes
Cook Time 45 minutes
Servings 7 servings @ 4 rolls each
Calories 708kcal
Author Jo Harding



  • 2.5 cups my low carb Marinara Sauce divided or Rao's brand
  • 1 teaspoon olive oil
  • 1 ounce onion finely chopped
  • 2 pounds ground beef
  • ¼ teaspoon salt

Cheese sauce

  • 1 tablespoon butter
  • 1 clove garlic minced
  • 1 cup heavy whipping cream
  • ½ cup shredded mozzarella cheese
  • 6 ounces cream cheese
  • ¼ cup grated Parmesan cheese
  • 3 tablespoon water

Zucchini Cannelloni

  • 2 medium zucchini about 14 ounces , sliced lengthwise
  • 2 ounces shredded mozzarella
  • ¼ cup grated Parmesan cheese


  • Preheat the oven to 400F / 200C / 180 Fan.


  • Add the oil to a non stick frying pan and cook the onion for 2 mins on a medium heat, until soft. Add the beef, breaking it up with a wooden spoon until browned – about 5 - 6 minutes.
  • Drain the fat and discard. Add the garlic for 1 further minute and season to taste. Add about 2 cups of the tomato sauce. Simmer for 5 mins until nice and thick. Set aside.

Cheese sauce

  • In a clean non-stick sauce pan, heat the butter and garlic over medium heat and cook until the garlic starts to release flavor - about 1 minute.
  • Add the cream, ½ cup of the mozzarella, cream cheese, and ¼ cup parmesan cheese. Stir with a hand whisk and simmer on a low heat until the cheese is melted and runny. Add 3 - 4 tablespoon of water or more cream until you reach your desired thickness. I used 3 tablespoon of water.


  • Slice the zucchini into long slices using a mandoline (about 3mm thick) or slice thin using a knife. They need to be thin enough to roll but not too thin that they fall apart when filled with mixture. I find a vegetable peeler does them a bit too thin, but if you do make them to thin you can always layer 2 or 3 strips together.


  • Place the remaining tomato sauce mix into the bottom of your baking dish (I used a 10 x 8 x 2 inch dish) and top with ⅓ cup of cheese sauce.
  • Add about 1 tablespoon of mix at one end of a strip of zucchini (or double line if thin) and roll up. Place in your baking dish with the filling facing upwards. Repeat with the remaining zucchini and cannelloni mix.
  • Top with the remaining cheese sauce and sprinkle with the rest of the mozzarella and parmesan cheese. Bake in the oven for 25 - 30 minutes until golden on top and the cheese is all bubbly and runny!


Serving: 1serving @ 4 rolls | Calories: 708kcal | Carbohydrates: 8g | Protein: 32g | Fat: 60g | Saturated Fat: 28g | Cholesterol: 142mg | Sodium: 766mg | Potassium: 548mg | Fiber: 1g | Sugar: 4g | Vitamin A: 660IU | Vitamin C: 10mg | Calcium: 217mg | Iron: 3mg