This is the absolute top favorite recipe of mine. It is so easy to make and so delicious that you will never long for pasta again. There are actually plenty of ways by now, how to replace flour pasta. Including some low carb dough, which doesn’t taste bad but in my opinion is wholly unnecessary. Why? My theory is that low carb shouldn’t be used as a substitute for a less healthy diet with the vision of a quick weight reducement. So the point is, why do I need a dough although low carb, but always full of many calories because you have to replace the flour with seeds or nuts mixtures and put usually fat milk products inside, which are also very caloric when you can simply use this great vegetable.
What I also value very much is that this recipe is done in a few minutes and baking time is short too. It consists out of ingredients which you almost always have at home, so it belongs to one of the emergency recipes you cook when otherwise you have no idea. I must admit for me it tastes better than lasagne for example and you are not tired as after the usual pasta meals. No really! I don’t know if you ever notice, but I used to get tired after every meal. After a break for lunch in work? I came back in the office and could take a nap. This is never going to happen to you again on low carb, I promise. After every meal, I am pleasantly satisfied but never overeaten or tired.
Zucchini, also known as a summer pumpkin (at least in my country) is the most used vegetable in my kitchen. It has a use for everything. Zucchini is great for soup, “pasta,” fritters or as a barbecue side-dish and it tastes great even with desserts. But this beautiful veggie isn’t only a great helper in the kitchen it also benefits our health. It can help with gastrointestinal disorders, as it contains slime components, which take care of your intestinal wall. And the condition of the intestinal wall is closely related with the state of our immunity. Zucchini consists out of 90% of water, so it helps your body to get rid of retained water, which could burden your organs. Zucchini is also very beneficial for a pregnant woman and the fetus.
The best way to create the zucchini stripes is to use the vegetable peeler that most of you have probably at home. If not, you can use a sharp knife. Try to create very thin, regular stripes, but be careful not cutting yourself. As we aren’t peeling the skin, don’t use the first and last stripe, they are too hard to bend.
Ingredients
Butter
For the ravioli:
2 zucchini
1 egg
100 g / 3,5 oz cream cheese (Philadelphia or any other)
200 g / 7 oz mozzarella cheese
1 garlic clove
Fresh basil, salt, pepper
For the sauce:
200 g / 7 oz tomato puree
Dried basil, oregano, rosemary (any other Italian seasoning)
1 garlic clove
Salt, pepper
Instructions
- Preheat the oven to 175ºC (350ºF). Wipe baking dish with butter.
- Wash zucchini and create long stripes (see above in article).
- Create a grid out of four zucchini stripes (see picture).
- In a middle large bowl mix cream cheese, half of the mozzarella cheese, egg, spices and pressed garlic.
- Fill the middle of zucchini grid with the mixture using a spoon and close them.
- Put the ravioli in a baking dish seam side down.
- In a bowl mix tomato puree, spices, pressed garlic clove and salt with pepper.
- Spread the tomato mixture over the ravioli and sprinkle with mozzarella cheese over the top.
- Bake 20 minutes and serve.
