Keto Zucchini Pizza Rolls are the perfect low-carb alternative to traditional pizza rolls, offering all the delicious flavors of pizza in a healthier, lighter, and vegetable-forward form. These rolls are made by thinly slicing fresh zucchini, roasting the slices to soften them, spreading a layer of marinara and cheese, then rolling them up with pepperoni and baking until bubbly and golden. They are satisfying, cheesy, savory, and incredibly easy to customize.
One of the strongest advantages of this recipe is that it delivers the same comfort as traditional pizza snacks without the excess carbs from dough. Zucchini acts as the base—light, neutral in flavor, and easy to roll once softened. Because it naturally contains moisture, the dish stays juicy and flavorful without needing oil-heavy or flour-based crusts. This makes it ideal for people who want a keto-friendly appetizer, snack, or even dinner option that fits the low-carb lifestyle without sacrificing taste.
These bites are great for families, weekly meal prep, party platters, and kids who struggle to eat vegetables. They’re also gluten-free and can easily be adapted to dairy-free or vegetarian preferences. The best part is how quickly they come together—within 30 minutes, you can enjoy a warm, cheesy, satisfying snack with fewer than 5 net carbs per serving.
Whether you are living keto or low-carb or simply want a creative way to enjoy pizza flavors without the guilt, these Keto Zucchini Pizza Rolls are guaranteed to become a repeat recipe in your kitchen.
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the zucchini lengthwise into thin strips (about ⅛ inch thick). A mandolin slicer ensures uniform thickness.
- Lay the zucchini slices on the baking sheet and lightly sprinkle with salt. Let them sit 10 minutes to draw out moisture.
- Pat the zucchini dry with paper towels to remove excess water.
- Spray with olive oil and pre-roast the slices in the oven for 8–10 minutes until softened. This makes them pliable for rolling.
- Remove from the oven and let them cool for 2–3 minutes.
- Spread a thin layer of sugar-free marinara on each zucchini strip.
- Sprinkle mozzarella and parmesan evenly over the marinara layer.
- Place a slice or two of pepperoni at one end of each strip (optional).
- Sprinkle garlic powder, onion powder, Italian seasoning, pepper, and a touch of salt.
- Gently roll each zucchini strip from one end to the other. If needed, use a toothpick to hold the roll in place.
- Arrange the rolls upright on a parchment-lined baking sheet.
- Bake the zucchini rolls for 10–12 minutes or until the cheese is fully melted and bubbly.
- For extra crispiness, broil for 1–2 minutes at the end.
- Remove from the oven and allow to cool slightly before serving.
- Garnish with fresh basil or parsley.
Notes
Nutritional Facts (Per Serving)
- Calories: 120 kcal
- Protein: 8g
- Fat: 9g
- Carbs: 4g
- Fiber: 1g
- Net Carbs: 3g
Keto Zucchini Pizza Rolls
Ingredient Notes (Each Ingredient Explained in Detail)
Zucchini
Zucchini is the foundation of this recipe. Choose large, firm zucchinis with smooth skin. Larger zucchinis create wider strips, making them easier to roll. Slice them lengthwise into thin strips using a mandolin for uniformity, or with a knife if comfortable. They contain high moisture, so pre-roasting is essential to help them soften and reduce water content.
Sugar-Free Marinara Sauce
To keep the recipe keto-friendly, choose marinara without added sugar. Look for tomato sauces that list only tomatoes, garlic, onions, olive oil, and herbs. Brands like Rao’s or Primal Kitchen fit well. The sauce brings classic pizza flavor and binds ingredients inside the roll.
Mozzarella Cheese
Mozzarella melts beautifully, giving that classic gooey pizza texture. Use shredded, low-moisture mozzarella, as fresh mozzarella contains excess water, which can make the rolls soggy. Mozzarella also acts as a binder, helping the rolls hold shape.
Parmesan Cheese
Parmesan adds a salty, nutty flavor and helps crisp up the tops of the rolls. It enhances overall flavor and locks in moisture while providing a golden, slightly crunchy finish.
Pepperoni
Pepperoni adds savory, smoky, and spicy flavor. Use regular or turkey pepperoni depending on your preference. For vegetarian versions, replace with mushrooms, olives, or spinach. Pepperoni slices should be thin and small enough to fit inside zucchini strips without tearing them.
Italian Seasoning
A blend of oregano, basil, rosemary, and thyme, Italian seasoning enhances the pizza flavor profile. It works well in the filling and can be sprinkled on top before baking.
Garlic Powder
Adds richness and amplifies the umami flavor without adding moisture. Garlic powder blends well with marinara and cheese.
Onion Powder
Onion powder gives mild sweetness and enhances the marinara flavor. It also balances heavy cheese and pepperoni notes.
Salt and Pepper
Salt helps draw moisture out of zucchini during roasting and enhances overall flavor. Pepper adds mild heat and depth. Use sparingly since marinara and cheese already bring saltiness.
Olive Oil or Cooking Spray
Lightly coating the zucchini helps them roast evenly and prevents sticking. Avoid using too much oil, as zucchini naturally contains water.
Fresh Basil or Parsley
These herbs add freshness and aroma. Basil in particular enhances pizza flavor, while parsley adds color.
Serving Instructions
- Serve warm with a side of sugar-free marinara for dipping.
- Pair with a fresh side salad or roasted vegetables for a full meal.
- Drizzle extra parmesan or red pepper flakes for added spice.
- These make great appetizers for parties or potlucks.
- Add a small bowl of ranch or garlic butter for dipping.
Tips
- Slice zucchini thinly to ensure smooth rolling—thick slices will break.
- Pre-roast zucchini to soften and remove moisture.
- Don’t overload fillings—too much cheese or sauce makes them messy.
- Use a mini muffin tray to hold rolls upright while baking.
- Add olives, mushrooms, green peppers, or spinach for variation.
- For extra crunch, air-fry the rolls for the last 3–4 minutes.
- Use parchment paper to prevent sticking and help with easy cleanup.
- Toothpicks help keep rolls tightly secured during baking.
Storage Information
Refrigerator
Store in an airtight container for up to 4 days. Reheat at 350°F for 5–7 minutes.
Freezer
Freeze the unbaked rolls on a tray first, then store them in a freezer bag. They last up to 2 months. Bake from frozen at 375°F for 15 minutes.
Reheating
- Oven: 375°F for 6 minutes
- Air fryer: 380°F for 3–4 minutes
- Microwave: 30 seconds (softens texture, not recommended)
FAQ’s
1. Why are my zucchini rolls falling apart?
They may be too thick or under-roasted. Slice thinner and pre-roast longer until flexible.
2. Can I make this dairy-free?
Yes, use dairy-free mozzarella and parmesan alternatives. They melt differently but still work.
3. What if I don’t have pepperoni?
You can skip it or substitute it with cooked sausage, ham, veggies, or turkey pepperoni.
4. Can I air-fry these instead of baking?
Yes! Air fry at 375°F for 8–10 minutes. They may crisp up more quickly.
5. Can I prepare these ahead for meal prep?
Absolutely. Assemble the rolls, refrigerate, and bake when ready. They store well and reheat easily.
