Zucchini Ravioli With Minced Beef And Feta Filling Recipes

LOW-CARB ZUCCHINI "RAVIOLI" RECIPE BY TASTY

Low-Carb Zucchini

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

Ingredients

2 medium zucchinis
olive oil, to taste
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup ricotta cheese
2 tablespoons fresh basil, finely sliced
salt, to taste
pepper, to taste
1 cup marinara sauce
½ cup shredded mozzarella cheese

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

ZUCCHINI RAVIOLI WITH MINCED BEEF AND FETA FILLING

Zucchini Ravioli with Minced Beef and Feta Filling image

Once again zucchini (courgette) to the rescue, providing a really good alternative to standard carb and gluten-heavy pasta. The prep work for these isn't as bad as it looks and they make surprisingly tasty parcels, which you can fill with basically whatever you like. Ricotta and spinach would make a quick and tasty vegetarian alternative. Adding these spices to the beef brings out a lot of Greek-style flavors which complements the feta perfectly, and if you have any left over, you can easily add a bit more tomato sauce and veg to it the next day for a quick chili. Serve immediately on its own or with a side salad. Bon appetit!

Provided by HealthFoodHype

Categories Italian Recipes

Time 55m

Yield 2

Number Of Ingredients 15

Ingredients

1 tablespoon coconut oil
1 clove garlic, chopped
1 onion, diced
1 pound extra-lean ground beef
1 (4 ounce) can tomato sauce
1 chile pepper, chopped
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
2 zucchini, or more to taste
2 tablespoons grated Parmesan cheese
1 (4 ounce) package feta cheese, crumbled
1 (15 ounce) can tomato sauce
2 tablespoons chopped fresh basil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat coconut oil in a skillet over medium heat; add garlic. Cook until fragrant, about 1 minute. Add onion; cook and stir until softened, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
Stir 4-ounce can tomato sauce, chile pepper, turmeric, black pepper, cumin, and coriander into the beef mixture; cook and stir until heated through, 3 to 4 minutes. Remove from heat.
Peel zucchini into large flat ribbons using a vegetable peeler. Arrange 2 pieces in an "x" shape. Place a piece of feta cheese in the middle of the zucchini "x"; add a spoonful of beef mixture. Carefully wrap the ends of zucchini ribbons over the top to form a ravioli-shape. Repeat with remaining zucchini, feta cheese, and beef mixture.
Coat the bottom of a baking dish with 1/2 of the 15-ounce can tomato sauce. Arrange zucchini "ravioli" over sauce. Top with remaining tomato sauce, basil, and Parmesan cheese.
Bake in the preheated oven until sauce has thickened and cheese is golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 775.5 calories, Carbohydrate 36.5 g, Cholesterol 183 mg, Fat 47 g, Fiber 8.5 g, Protein 55.6 g, SaturatedFat 25.3 g, Sodium 2198.7 mg, Sugar 21 g

ZUCCHINI RAVIOLI WITH MINCED BEEF AND FETA FILLING

Zucchini Ravioli with Minced Beef and Feta Filling image

Once again zucchini (courgette) to the rescue, providing a really good alternative to standard carb and gluten-heavy pasta. The prep work for these isn't as bad as it looks and they make surprisingly tasty parcels, which you can fill with basically whatever you like. Ricotta and spinach would make a quick and tasty vegetarian alternative. Adding these spices to the beef brings out a lot of Greek-style flavors which complements the feta perfectly, and if you have any left over, you can easily add a bit more tomato sauce and veg to it the next day for a quick chili. Serve immediately on its own or with a side salad. Bon appetit!

Provided by HealthFoodHype

Categories Italian Recipes

Time 55m

Yield 2

Number Of Ingredients 15

Ingredients

1 tablespoon coconut oil
1 clove garlic, chopped
1 onion, diced
1 pound extra-lean ground beef
1 (4 ounce) can tomato sauce
1 chile pepper, chopped
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
2 zucchini, or more to taste
2 tablespoons grated Parmesan cheese
1 (4 ounce) package feta cheese, crumbled
1 (15 ounce) can tomato sauce
2 tablespoons chopped fresh basil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat coconut oil in a skillet over medium heat; add garlic. Cook until fragrant, about 1 minute. Add onion; cook and stir until softened, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
Stir 4-ounce can tomato sauce, chile pepper, turmeric, black pepper, cumin, and coriander into the beef mixture; cook and stir until heated through, 3 to 4 minutes. Remove from heat.
Peel zucchini into large flat ribbons using a vegetable peeler. Arrange 2 pieces in an "x" shape. Place a piece of feta cheese in the middle of the zucchini "x"; add a spoonful of beef mixture. Carefully wrap the ends of zucchini ribbons over the top to form a ravioli-shape. Repeat with remaining zucchini, feta cheese, and beef mixture.
Coat the bottom of a baking dish with 1/2 of the 15-ounce can tomato sauce. Arrange zucchini "ravioli" over sauce. Top with remaining tomato sauce, basil, and Parmesan cheese.
Bake in the preheated oven until sauce has thickened and cheese is golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 775.5 calories, Carbohydrate 36.5 g, Cholesterol 183 mg, Fat 47 g, Fiber 8.5 g, Protein 55.6 g, SaturatedFat 25.3 g, Sodium 2198.7 mg, Sugar 21 g

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