1 Roll

56 Calories

3g Carbs

5g Fat

5g Protein

2g Sugar


Serves 25


1 lbs 93% ground beef

4 oz. full fat cream cheese

1 red bell pepper, diced

5 large zucchini

1 tsp cilantro or parsley

1 tsp paprika

1 tsp garlic powder



  • Set oven to 350. Using a mandolin slicer or thick potato slicer, shave zucchini into long lasagna like noodles.
    **You want them thin so they will roll easily.

  • Cook ground beef with diced pepper until meat is fully done. Drain liquid.

  • In a large mixing bowl, mix all spices and cream cheese with beef and peppers.
    **If you put cream cheese in while beef is still hot, it will melt by itself.

  • If needed, heat zucchini a bit so they become more pliable to wrap. If they are thin enough, you will not need to do this.

  • Take two zucchini strips and make an X. Place about 1 TBS of meat mixture in the middle.

  • Fold bottom zucchini noodle over mixture first and the top zucchini noodle after to secure. Place on glass baking dish with zoodle ends down to secure.
    **You can secure with a toothpick if you would like, but it wasn't needed.

  • Bake for 10 minutes. Remove from oven, allow to cool and top with salsa. Enjoy!

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