LOW-CARB ZUCCHINI "RAVIOLI" RECIPE BY TASTY
Here's what you need: medium zucchinis, olive oil, garlic, fresh spinach, ricotta cheese, fresh basil, salt, pepper, marinara sauce, shredded mozzarella cheese
Provided by Kahnita Wilkerson
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F (220°C).
- Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
- Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
- Heat a pan over medium-high heat.
- Add olive oil then garlic and sauté for 30 seconds to 1 minute.
- Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down.
- Remove from heat and allow to cool for 10 minutes.
- In a large bowl, add the spinach and garlic. Add the ricotta, basil, salt, and pepper. Mix until well combined.
- Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
- Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
- In a baking dish pour the marinara sauce then smooth with a spatula.
- Evenly place the zucchini raviolis then top with mozzarella cheese.
- Bake for 15-20 minutes.
- Serve with fresh basil.
- Enjoy!
Nutrition Facts : Calories 475 calories, Carbohydrate 18 grams, Fat 35 grams, Fiber 4 grams, Protein 24 grams, Sugar 8 grams
RAVIOLI WITH ROASTED ZUCCHINI & CORN
From Oprah.com Read more: https://www.oprah.com/food/ravioli-with-roasted-zucchini-and-corn-recipe#ixzz6rCYzOLz4
Provided by brookenpitts
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 450° and bring a large pot of water to a boil. Using a vegetable peeler, remove 3 strips of zest from the lemon and thinly slice lengthwise.
- 2. In a large bowl, toss together zucchini; garlic; zest; olive oil; salt and pepper. Fold in Parmesan. Arrange mixture in a single layer on a large rimmed baking sheet. Roast, without stirring, 14 minutes.
- 3. Scatter corn kernels over zucchini and toss to combine. Roast until zucchini is golden brown and tender, about 3 minutes more.
- 4. Meanwhile, cook ravioli in pot of boiling water according to package directions.
- 5. Divide ravioli among 4 plates and spoon zucchini mixture over top. Sprinkle with torn basil leaves and additional grated Parmesan, if desired.
Nutrition Facts : Calories 160.9, Fat 7.8, SaturatedFat 1.1, Sodium 158.2, Carbohydrate 23.1, Fiber 3.7, Sugar 3.3, Protein 4.3
RED PEPPER RAVIOLI WITH PAN-ROASTED CORN
Roasting corn brings out the natural sweetness and combining with ravioli, garlic and basil creates a delicious meal your whole family will love.
Number Of Ingredients 8
Steps:
- PREPARE pasta according to package directions, reserving 1 cup cooking water. Transfer pasta back to saucepan; add 1 tablespoon oil and 1 tablespoonbutter. Season with salt and pepper. Cover and keep warm.
- HEAT remaining 2 tablespoons oil with remaining 1 tablespoon butter in large skillet over medium heat. Add corn; cook without stirring for 10 to 15 minutes or until brown around edges. Add garlic; cook, stirring occasionally, for 1 minute or until corn is uniformly browned. Stir in ¿ cup reserved cooking water. Cook for 2 minutes, stirring to loosen brown bits.
- POUR corn mixture over pasta; toss gently to coat. Add remaining pasta water if needed. Season with salt and pepper. Sprinkle with basil. Serve with cheese.
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
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