In a vibrant Italian village, nestled between rolling hills and sun-drenched vineyards, Sofia, a local cheesemaker known for her exquisite mozzarella, yearned to showcase her cheese in a way that would honor both her keto lifestyle and her heritage.
Drawing inspiration from the abundance of her garden, she crafted the Completely Keto Marinated Mozzarella Rolls. Sofia delicately wrapped thin slices of her creamy mozzarella with zucchini ribbons, infusing them with a marinade of olive oil, fresh herbs, lemon juice, and a dash of apple cider vinegar and gluten-free soy sauce.
The addition of tomatoes and scallions added freshness and color, creating a dish that was as beautiful as it was delicious. Sofia’s creation became a testament to the joy of keto Italian cooking, blending tradition with health-conscious innovation.
Ingredients
- 2 Cups Basil leaves or one bunch of Fresh Basil Leaveswashed and dried well
- 1 1/2 Pounds mozzarella Cheese fresh mozzarella cut into 12 thin slices about 1 inch wide and 2 inches in length
- 1/2 Cup olive oil
- 1/4 Cup chives fresh chives and chopped
- 3 Tbs oregano Fresh oregano chopped
- 3 Tbs lemon juice fresh squeezed
- 4 Zucchini sliced thin using a mandolin
- 6 plum tomatoes Small ripe
- 24 scallions 4 bunches of scallions
- 1 Tsp sea salt
- 1 Tsp fresh ground black pepper
- 1 Tbs apple cider vinegar
- 1/2 Tsp soy sauce gluten-free
Instructions
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Slice Mozzarella into 12 thin slices 1 x 2 inches in length
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Place slices in a large rectangle tupperware or tray
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Set aside
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In a small bowl mix together 1/4 cup olive oil, chopped oregano, chopped chives, lemon juice, salt, pepper, vinegar and soy sauce
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Pour marinade over sliced mozzarella, cover and place in refrigerator for a minimum of 3 hours
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Wash, dry and slice zucchini using a mandolin into 12 slices lengthwise
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Heat a skillet with a drizzle of olive oil on medium-high heat
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Carefully sear each side of the zucchini, about 10 seconds on each side, sprinkling salt and pepper over each zucchini slice
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Set aside on a plate when done
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When mozzarella is ready remove from refrigerator and place beside plate of seared zucchini slices
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Wash and cut plum tomatoes in half, removing the ends
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Wash, separate and cut ends off of scallions, leaving them long
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Using a cutting board or clean surface create 12 rolls, starting with the zucchini, the mozzarella on top, a leaf or two of basil, and half a plum tomato on top
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Roll together and tie with a scallion strip
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Plate and drizzle with remaining juices from the marinade
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Serve garnished with extra basil leaves
