Zucchini Ravioli With Minced Beef And Feta Filling Recipes

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LOW-CARB ZUCCHINI "RAVIOLI" RECIPE BY TASTY



Low-Carb Zucchini

Here's what you need: medium zucchinis, olive oil, garlic, fresh spinach, ricotta cheese, fresh basil, salt, pepper, marinara sauce, shredded mozzarella cheese

Provided by Kahnita Wilkerson

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

2 medium zucchinis
olive oil, to taste
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup ricotta cheese
2 tablespoons fresh basil, finely sliced
salt, to taste
pepper, to taste
1 cup marinara sauce
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 425°F (220°C).
  • Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
  • Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
  • Heat a pan over medium-high heat.
  • Add olive oil then garlic and sauté for 30 seconds to 1 minute.
  • Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down.
  • Remove from heat and allow to cool for 10 minutes.
  • In a large bowl, add the spinach and garlic. Add the ricotta, basil, salt, and pepper. Mix until well combined.
  • Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
  • Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
  • In a baking dish pour the marinara sauce then smooth with a spatula.
  • Evenly place the zucchini raviolis then top with mozzarella cheese.
  • Bake for 15-20 minutes.
  • Serve with fresh basil.
  • Enjoy!

Nutrition Facts : Calories 475 calories, Carbohydrate 18 grams, Fat 35 grams, Fiber 4 grams, Protein 24 grams, Sugar 8 grams

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