Description
Indulge in a healthier twist on traditional pasta with this delightful Zucchini Ravioli recipe. Made with fresh zucchini slices instead of conventional pasta, this low-carb dish is not only nutritious but incredibly flavorful. Bursting with vibrant veggies like spinach and tomatoes, and filled with a creamy ricotta blend, each ravioli pocket is a guilt-free delight. Perfect for busy weeknights or casual gatherings, this recipe will impress both family and friends without compromising on taste. Bake until bubbly and serve warm, garnished with fresh basil for an irresistible finish. Enjoy the flavors of Italy while keeping it light!
Ingredients
- 2 large zucchinis
- 1 cup Otamot Essential Marinara Sauce
- 1 tablespoon olive oil
- 2 cups fresh spinach (chopped)
- 2 cloves garlic (minced)
- 1 cup ricotta cheese
- ¼ cup parmesan cheese
- ¾ cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Slice zucchinis thinly using a Y-shaped peeler and sprinkle with salt. Let moisture draw out for 10 minutes.
- Preheat oven to 425°F (220°C) and spread marinara sauce in a baking dish.
- Sauté spinach and garlic in olive oil; mix in ricotta, parmesan, salt, and pepper.
- Lay zucchini slices on a surface, fill with the cheese mixture, fold to seal, and place in the baking dish.
- Bake for 15-20 minutes until cheese melts. Broil briefly if desired for added flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 ravioli (approximately 200g)
- Calories: 245
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Choose firm zucchinis for the best texture. Experiment with different fillings such as mushrooms or sun-dried tomatoes for variety.