Ingredients
- 4-5 medium zucchini, 9 - 10 inches long sliced very thin.
- 2 cups marinara sauce
- 1 cup fresh grated romano cheese
- 1 cup ricotta cheese
- ⅓ cup mozzarella/Italian blend of cheese
- 3 tbsp grated parmesan cheese
- 1 large egg
- 2 tsp dried Italian Seasonings
- salt and pepper to taste
- fresh Italian herbs for garnish
Recipe Description
Zucchini Cheese Pockets are a low-carb alternative to ravioli. Thin strips of zucchini form a pocket stuffed with the same cheesy goodness of ravioli. If you are on a low-carb. diet this dish is for you with only 2 grams of carbs per pocket.
Recipe Directions
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Preheat oven to 375-degrees F
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Mix together all of the ingredients for the three-cheese filling and set aside
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Add marinara sauce to the bottom of the pan (about 1 - 1 1/2 cups).
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Thinly slice the zucchini into thin wide ribbons about 6-8 inches long. A potato peeler works great for slicing the zucchini.
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arrange 4-5 slices into a pinwheel.
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Add 1-2 Tbsp of the three-cheese filling to the center of the pinwheel. Starting with the last strip laid down, fold the strip over the filling. Continue clockwise until all the strips are folded over each other and the filling to form a pocket with the cheese inside.
- Turn the pocket over so the ends of the strips are on the bottom. Lay the pocket on top of the marinara sauce in the baking dish.
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Sprinkle with the Romano cheese, cover with aluminum foil, and bake for 20 - 30 minutes. The center of the pocket should be hot and the zucchini a little bit firm. (al dente)
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Serve with extra marinara and cheese on the side.
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