This healthy recipe with ricotta cheese is a low-carb take on ravioli. Thin strips of zucchini are stuffed with pesto and a magro (lean) filling, topped with tomato sauce and cheese, then baked. Serve garnished with fresh hot chile peppers or pepper flakes and more Parmesan cheese.
Ingredients
Cheese Filling
- 1 ¼ cups ricotta cheese
- 1 cup chopped spinach
- 1 large egg, lightly beaten
- 1 teaspoon ground black pepper
Other
- 1 extra large zucchini
- 9 toothpicks, soaked in water
- ¼ cup pasta sauce
- 2 tablespoons grated Parmigiano-Reggiano cheese
Pesto
- 1 cup basil leaves, torn
- 2 tablespoons extra-virgin olive oil, or more to taste
- ½ clove garlic (Optional)
- 2 tablespoons pine nuts
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Make filling: Mix together ricotta cheese, spinach, egg, and pepper in a bowl until well combined. Set aside.
Step 3
Make pesto: Grind together basil, extra-virgin olive oil, and garlic into a chunky paste using a mortar and pestle. Add pine nuts to pesto; crush until nuts are coarsely ground. Set aside.
Step 4
Slice zucchini lengthwise into 18 strips using a mandoline. Lay 2 zucchini strips in the shape of a cross on a work surface. Drop a spoonful of filling in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, filling, and pesto.
Step 5
Spread a thin layer of pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, about 1/2-inch apart. Top each parcel with remaining pasta sauce. Sprinkle with Parmiggiano-Reggiano cheese.
Step 6
Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.
Tips
You can toast the pine nuts if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 267 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat6g | 31% |
Cholesterol73mg | 24% |
Sodium240mg | 10% |
Total Carbohydrate14g | 5% |
Dietary Fiber3g | 10% |
Total Sugars5g | |
Protein15g | |
Vitamin C34mg | 168% |
Calcium303mg | 23% |
Iron2mg | 13% |
Potassium718mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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