This tasty, Keto Zucchini Ravioli Casserole is simple to make and a terrific option for a midweek dinner with the family. With so many vegetables, pasta won’t even be missed!
With this delicious vegetarian zucchini ravioli, you can switch up your weeknight meals. This low-carb spaghetti substitute, which is stuffed with a tonne of fresh and healthful ingredients, makes a delicious family supper that’s elegant enough to serve to company.
COOKING ADVICE FOR ZUCCHINI RAVIOLI
For this recipe, use wide, thick zucchini. The filling won’t stay in the parcels if the strips are too thin. Typically, I just chop off the outer peel and add it to soups instead of using it.
To create the zucchini ribbons, use a vegetable peeler with a Y shape. The thin strips can also be made with a mandolin. You can cut it by hand, but make sure to do so as thinly and evenly as you can to ensure even cooking.
Make it more saucy. The sauce actually gives the dish extra nutrients because it comprises ten vegetables. Before adding the layer of mozzarella cheese, feel free to add more sauce.
Does peeling the zucchini require it?
For this dish, it’s ideal to leave the zucchini’s skin on because it keeps its shape better and looks beautiful that way. The edible skin of the zucchini has a small amount of additional fibre.
How long will it last?
If you have any leftovers, let them cool completely before storing them in the refrigerator for up to 4 days in an airtight container. They can be heated all the way through in the oven at 350°F.
Can it be frozen?
It’s best not to freeze this dish if you can help it because the zucchini will lose moisture when it’s thawed. Although the texture will be altered, it will still taste wonderful.
- Two large wide zucchinis,
- one cup of Otamot Essential Marinara Sauce,
- one tablespoon of olive oil,
- two cups of fresh spinach chopped,
- two minced garlic cloves,
- one cup of ricotta cheese,
- one-fourth cup of parmesan cheese,
- two tablespoons of fresh basil chopped, plus additional basil for garnish,
- one teaspoon each of salt and black pepper,
- three-quarters of a cup of shredded mozzarella cheese, and one-half cup of cherry tomatoes.
- Slices of zucchini should be peeled with a Y-shaped vegetable peeler after the zucchini’s stalk has been removed. 18 should be the average number per zucchini. Sprinkle salt over them after spreading them out on a paper towel. After waiting for ten minutes, use a paper towel to absorb any remaining moisture.
- Set the oven to 425 °F. An 8 by 11 baking dish should have marinara sauce at the bottom of it.
- In a skillet(large), heat olive oil over medium heat. For 2 to 3 mins, heat spinach & garlic til it becomes fragrant and tender. Get rid of the heat. Stir in the ricotta cheese, basil, parmesan cheese, salt, and pepper.
- 3 zucchini slices should be arranged with equal spacing in different directions. In the centre, distribute 2 tablespoons of the ricotta mixture. Ravioli pockets are made by folding each side inside to close. Place the seam side down in the baking dish over the marinara sauce. creates roughly 12 pockets. Cherry tomatoes should be placed all around the ravioli.
- Bake for 15-20 minutes in the preheated oven, or until cheese is melted. To get the tomatoes to blister, broil for an additional 2 minutes. Add fresh basil before serving.
Saturated Fat: 9g,
Vitamin A: 2436IU,
Vitamin C: 31mg,