Today we are making Low Carb Zucchini "Ravioli."
You will need: a vegetable peeler, some sort of grill, I use a Flavorwave oven, but you could also make these on a Foreman Grill, (It is important the moisture is allowed to cook off.) a blender or Magic Bullet type appliance.
4 oz. Zucchini
3 oz. boiled chicken
1/8 cup ricotta
1/8 cup mozzarella
1 tsp. freeze dried basil
sprinkle of parmesan for flavor
1/2 oz of cream cheese
1/4 cup pizza sauce (I use Great Value)
Cut off one edge of your zucchini. Stick a fork in the non-cut end.Peel off ribbons of zucchini for "noodles." Make a plus sign with two noodles going horizontally. Finish the plus sign with two noodles going vertically. Place mozzarella, and chicken in a blender and pulse. Add ricotta, basil and parm. Place a heaping tablespoon of the filling at the center of your zucchini plus sign. Fold up the zucchini over the filling. Grill in your Foreman until slightly brown, or cook in your Flavorwave for 6 mins at 400. Flip and cook for another 6 mins.
(My guess for trying to cook these in an oven, place a cookie sheet under a metal cooling rack and bake on there.) While raviolis are cooking, melt cream cheese and pizza sauce together in a small sauce pan on medium low heat or microwave in a mug...easier dish to clean. Serve ravioli topped with sauce.
|Stick a fork in one end and start peeling ribbons.|
|Make a plus sign, add filling.|
|Fold it and cook it.|
|Finished dish topped with sauce. 7.9 net carbs|