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.
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| 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.
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:
- Preheat oven to 400 degrees. Spray a medium baking dish with avocado oil.
- 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.
- Make the filling by combining chicken, ricotta, Parmesan, egg, Italian seasoning, salt and pepper in a medium bowl. Stir until combined
- 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.
- 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.
- Turn the ravioli over and place in a baking dish seam-side down.
- Pour sauce over ravioli and top with Gruyere cheese. Bake for 20 minutes.
