@erekasfood: For episode 8 of ITA-LEAN we are making low carb ZUCCHINI RAVIOLI! Recipe below. I shared a recipe for zucchini ravioli about 4 years when I had about 100,000 followers and it went viral. This version is light and fresh and there’s the option to use either low fat ricotta or whipped cottage cheese. Click on the Ita-lean button at the top of my page for more recipes like this. Serves 2 to 3 Ingredients: 3 tbsp olive oil 4 cloves garlic minced or grated 32 ounces grape tomatoes cut in ½ 1 tsp salt ½ tsp pepper ¼ cup fresh basil 10 ounces low-fat ricotta or whipped cottage cheese ½ cup grated parmigiano reggiano Zest from one lemon 2 tbsp fresh chopped parsley 1 egg whisked 26 zucchini ribbons (approximately 3 zucchini) Note: Drain the ricotta or cottage cheese of any excess moisture. Preheat oven to 425F Add olive oil and garlic to an 11 inch skillet and warm over medium heat. Once the garlic is golden brown, add the tomatoes, ½ tsp salt and ¼ tsp pepper. Continue to cook over medium heat for 5 minutes then stir in the basil, remove from heat and set aside. To a medium size bowl, add ricotta or cottage cheese, ¼ cup grated parm, lemon zest, parsley, ½ tsp salt, ¼ tsp pepper, egg and mix to combine. Criss cross 2 zucchini ribbons as shown. Add 2 tsp of the ricotta mixture to the center where they intersect then, starting with bottom layer, fold the zucchini flaps towards the center moving clockwise. Repeat with remaining zucchini ribbons. Remove about ⅓ cup of the basil tomato sauce from the pan. Add the zucchini ravioli to the pan. Top with the reserved sauce + remaining ¼ cup grated parm and bake on the middle rack for 15 minutes. Serve warm and enjoy! #lowcarb #healthyrecipes #vegetarianrecipes #vegetarian #italianfood #zucchiniravioli #lowcarbmeals

Ereka Vetrini

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Region: US

Wednesday 18 September 2024 16:55:45 GMT