ZUCCHINI RAVIOLI RECIPE

If you're trying to find a crave-worthy low-carb meal, this zucchini recipes pasta with chicken fits the bill! this can be a healthy twist on grouping your idolized ones.  Cheesy, cream and taste-packed-you'll ne'er miss carbohydrates with this friendly recipe!

They become my favorite go-to lunch, once my oldsters depart, and just about anytime I will speak my mater to let ME have it. 

ZUCCHINI RAVIOLI RECIPE
ZUCCHINI RAVIOLI RECIPE

I gave up canned pasta at some purpose throughout his immature years, however ne'er forgot what quantity I idolized them.

I'm undecided why i used to be pleasantly stunned. I already understand that zucchini, like cauliflower, is one amongst the foremost versatile vegetables around.

ZUCCHINI RAVIOLI RECIPE

INGREDIENTS:

  • 3 medium zucchini
  • 4 ounces finely shredded cooked chicken
  • 6 ounces whole milk ricotta cheese
  • 4 ounces Parmesan cheese grated
  • 1 egg beaten
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 cups marinara I used Creamy Tomato Sauce (link in recipe notes)
  • 3 ounces Gruyere cheese shredded

INSTRUCTIONS:

  1. Preheat oven to 400 degrees. Spray a medium baking dish with avocado oil.
  2. To make the “noodles,” slice two sides of the zucchini lengthwise, creating flat sides. Use a vegetable peeler to slice each zucchini into flat strips.
  3. Make the filling by combining chicken, ricotta, Parmesan, egg, Italian seasoning, salt and pepper in a medium bowl. Stir until combined
  4. Lay two strips of zucchini noodles side by side, so that they overlap lengthwise. Do the same with two more noodles on top, perpendicular to the first strips.
  5. Add about a tablespoon of filling to the center of the zucchini. Working one side at a time, bring the ends of the strips together to fold over the center.
  6. Turn the ravioli over and place in a baking dish seam-side down.
  7. Pour sauce over ravioli and top with Gruyere cheese. Bake for 20 minutes.

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