Low-Carb Zucchini Ravioli

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For a healthy, low carb, keto recipe, these baked Zucchini Ravioli are going to be in your ‘easy-to-fix’ recipe box all year round! Baked together with your choice of meat or just with ricotta cheese, the variations are endless!

You can stick with your healthy eating plan and still feed the family with one simple recipe! If you create it with chicken or with spinach, it always seems great! regardless of what filling you employ, this recipe may be a winner!

Can it be Frozen?

It’s best to freeze zucchini ravioli before baking it so it stays firm. Make the bundles and place them in an airtight zippered bag with the date labeled thereon.

Allow them to thaw within the refrigerator overnight or within the microwave and bake per recipe instructions. make certain to feature the cheese on the highest and bake until golden brown and bubbly!

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How To Make Zucchini Ravioli:

Ingredients

for 2 servings

 2 medium zucchinis

 vegetable oil , to taste

 2 cloves garlic, minced

 2 cups fresh spinach (80 g), chopped

 1 cup ricotta cheese (250 g)

 2 tablespoons fresh basil, finely sliced

 salt, to taste

 pepper, to taste

 1 cup marinara sauce (260 g)

 ½ cup shredded mozzarella cheese (50 g)

Preparation

 Preheat oven to 425°F (220°C).

 stop the top of every zucchini then employing 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 form a cross. Repeat the process with the remaining strips.

 Heat a pan over medium-high heat.

 Add vegetable 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 permit to chill for 10 minutes.

 during a large bowl, add the spinach and garlic. Add the ricotta, basil, salt, and pepper. Mix until well combined.

 employing a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place within the middle of every zucchini noodle cross.

 Fold all sides to seal the ricotta mixture then flip the ravioli therefore the seam side is on rock bottom.

 during a baking dish pour the marinara sauce then smooth with a spatula.

 Evenly place the zucchini ravioli then top with mozzarella cheese.

 Bake for 15-20 minutes.

 Serve with fresh basil.


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