I am very much a “throw everything in a bowl & eat it” meal person. But I do fully prepare 1x meal (dinner) a week that is ready to go on those busy nights! My go-tos include: chilis, quiche, sheet pan dinners, casseroles, etc.
Making new recipes also keeps things interesting & it’s *fun* to try new foods & combinations.
This Zucchini Ravioli did take more prep time than I am used to, but it is actually really simple. Plus it makes several meals all ahead of time! Replacing the pasta with zucchini eliminates the grains, cuts way back on carbohydrates while increasing your vegetable intake (multiple wins!)
I made a meat sauce to go with the Ravioli + served on a bed of garlic spinach. Dinner was ready in under 5 minutes!
Ingredients:
4 medium zucchini
2 cups low fat ricotta cheese
2 TB grated parmesan cheese
1 whole egg
2 tsp basil (paste) or use fresh/dried
1/2 tsp sea salt
2 TB minced garlic
1 tsp Italian seasoning
1/2 cup frozen chopped spinach
Meat Sauce:
16oz lean ground chicken (or turkey/ground beef)
250g (1 cup) tomato pasta sauce
8oz plain tomato sauce
Spices: garlic, sea salt, itakian spices, oregano, basil
Directions:
Peel zucchini into long strips & lay out to dry them out a bit.
In a large baking dish, spread a thin layer of pasta/tomato sauce on bottom.
Mix ricotta filling in a small bowl. When zucchini is ready, layer 4 strips to make a T shape. Add about 2 TB filling to center.
Fold up the sides & place face down in baking dish. Top with parmesan. Bake now (or keep in fridge until ready) 375F for 25-30 minutes.
Makes 16-17 raviolis! 🍝
Prepare Meat Sauce by cooking meat & spices on stovetop, then simmering with sauce once cooked through.
You can also freeze these and the meat sauce for future meals!
Serve with other veggies (I like fresh spinach and broccoli) and top with additional parmesan if desired.
Nutrition Info: (not including meat sauce)
1 ravioli: 44 calories, 1.5g fat, 4g carbs (1.2 fiber and 3.5 sugar) 4.2 protein
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