Low Carb Cheesy Zucchini Ravioli

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  • 1/2 tsp garlic powder
  • 2 tbsp chopped fresh basil
  • salt and black pepper, to taste
  • 1 medium zucchini, sliced 1/8″ thick (I got 12 slices)
  • 1  cup part-skim ricotta
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg
  • 1 cup tomato sauce, divided
  • 1/2 cup shredded part-skim mozzarella cheese


    1. Mix ricotta cheese, parmesan cheese, basil, salt, pepper, garlic powder and egg in a bowl and set aside.
    2. Slice zucchini with a mandolin slicer.
    3. Lay zucchini slices on a paper towel and sprinkle with salt to draw out moisture.
    4. Wait about 10 minutes and blot slices dry.
    5. Heat pan to medium high and spray with nonstick spray.
    6. Cook slices a couple minutes each side to make slices pliable.
    1. Assembling the Zucchini Lasagna Rolls
  1. Preheat oven to 375 degrees.
  2. Spray an 8 x 8 casserole dish or similar size with cooking spray.
  3. Spread a 1/2 cup of the marinara sauce evenly over the bottom of the dish.
  4. Blot any excess liquid off of the cooled planks of zucchini with paper towels.
  5. Spoon ricotta filling onto one side of each zucchini and spread it into an even layer.
  6. Roll up slices and place them in casserole dish, seam side down.
  7. Spoon the other 1/2 cup tomato sauce on top of rolls.
  8. Sprinkle with mozzarella cheese.
  9. Bake for 20-25 minutes until cheese is melty.

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