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Zucchini Ravioli

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Zucchini Ravioli
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Course Main Dish
Cuisine Italian
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Instructions
  1. Preheat oven to 375° and grease a large baking dish with zero-calorie cooking spray.
  2. Brown the lean ground beef or ground turkey in a pan, drain any grease
  3. 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.”
  4. 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.
  5. 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
  6. 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.
  7. Top Ravioli with the pizza sauce. Bake until zucchini noodles are “al dente," about 25 to 30 minutes.
Recipe Notes

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).

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