Preheat oven to 375° and grease a large baking dish with zero-calorie cooking spray.
Brown the lean ground beef or ground turkey in a pan, drain any grease
Make the Noodles: Slice two sides of the zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.”
Make the Filling: In a medium bowl, combine cottage cheese, feta cheese, Parmesan cheese and ground beef until combined. Stir in Sage, Basil, and Oregano. Divide filling into 4 equal portions.
Assemble the Ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. You should have enough Zucchini to make 4 "T"'s. Spoon the filling into the center of each of your Zucchini Noodles
Bring the ends of the strips together to fold over the center, working one side at a time. Turn the ravioli over and place in the baking dish seam-side down.
Top Ravioli with the pizza sauce. Bake until zucchini noodles are “al dente," about 25 to 30 minutes.
As a reminder, this recipe is high on sodium, but if you drink your water you should not have a problem.
BUT, if your doctor told you to watch your sodium then this recipe will use up most of your "sodium allowance" for the day (recommended at 2,300 mg).