Braciole is one of my favorite dishes from my childhood. I remember my grandmother making it all the time and since I started cooking, I’ve been making it too. She used to add raisins, which I omitted, and I used to also add breadcrumbs, which I also omitted in this Keto version and serve it over zucchini noodles instead of pasta.
The flavors are the same and when you make this, your house will smell like an Italian kitchen on a Sunday afternoon!
Ingredients
1 pound top round roast, sliced into 6 very thin pieces
1 28 ounce can crushed tomatoes (unsalted/lowest carb version)
3 cloves of garlic, minced
3/4 cup parmesan cheese, grated
1/3 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
3 tablespoons pignoli/pine nuts, toasted
1/4 cup white wine (I use Pinot Grigio)
3-4 medium zucchini, spiralized
Preparation
Lay out the thinly sliced pieces of the roast and sprinkle the parmesan, basil, parsley, pignoli, garlic, salt and pepper over the top of each piece.
Roll each one up and secure closed with a toothpick (or kitchen twine).
Heat the olive oil in a pot and brown the braciole.
Once browned, remove from the pot and set aside.
Add in the garlic and sauté for 20 seconds, careful not to burn it or it will become bitter.
Add in the white wine to deglaze the pan, be sure to scrape up the brown bits!
Add in the crushed tomatoes, remain parsley and basil (reserving a little basil for garnish), salt and pepper and mix. Add back in the braciole and simmer on medium low, partially covered, for about an hour or until tender. Stir occasionally.
Spirals the zucchini using a spiralizer, and heat in the microwave for 45 seconds. Add 1/4 – 1/2 cup of sauce over the top and toss to combine.
Slice the braciole into pinwheels and lay over the top. Garnish with grated parmesan and basil.
Makes 4-6 Servings
Macros for the 6 Servings of Braciole with 1/4 cup of sauce:
Fat 10 grams – Protein 23 grams – Carbs (net) 4 grams
*Please weigh your zucchini and adjust your macros per serving, accordingly.
- 1 pound top round roast sliced into 6 very thin pieces
- 1 28 ounce can crushed tomatoes lowest carb version
- 3 cloves of garlic minced
- 3/4 cup parmesan cheese grated
- 1/3 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
- 3 tablespoons pignoli pine nuts, toasted
- 1/4 cup white wine I use Pinot Grigio
- 3-4 medium zucchini spiralized
-
Lay out the thinly sliced pieces of the roast and sprinkle the parmesan, basil, parsley, pignoli, garlic, salt and pepper over the top of each piece. Roll each one up and secure closed with a toothpick (or kitchen twine).
-
Heat the olive oil in a pot and brown the braciole. Once browned, remove from the pot and set aside. Add in the garlic and sauté for 20 seconds, careful not to burn it or it will become bitter. Add in the white wine to deglaze the pan, be sure to scrape up the brown bits!
-
Add in the crushed tomatoes, remain parsley and basil (reserving a little basil for garnish), salt and pepper and mix. Add back in the braciole and simmer on medium low, partially covered, for about an hour or until tender. Stir occasionally.
-
Spirals the zucchini using a spiralizer, and heat in the microwave for 45 seconds. Add 1/4 - 1/2 cup of sauce over the top and toss to combine. Slice the braciole into pinwheels and lay over the top. Garnish with grated parmesan and basil.
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