Type to search

Keto zucchini ravioli casserole

Uncategorized

Keto zucchini ravioli casserole

Share

Keto zucchini ravioli casserole

Keto Zucchini ravioli casserole is one of the best ways to enjoy a gluten free, low-carb dinner. Made with simple ingredients and packed with flavor, you’ll love this dish even if you aren’t watching your carbs.

Ingridient for Keto zucchini ravioli casserole

Ravioli:

  • 3 medium zucchini
  • 1 cup whole milk ricotta drained
  • 3/4 cup feta crumbled
  • 1/2 cup parmesan grated
  • 2 teaspoons oregano dried
  • 1 egg
  • 1/2 teaspoon kosher salt plus more to sweat the zucchini
  • 1 lemon zested

Sauce:

  • 3 tablespoons olive oil
  • 2 cloves garlic smashed
  • 1 – 28 ounce can tomato puree i use kroger brand
  • 1/2 cup fresh basil chopped
  • 2 tablespoons parmesan grated
  • 1/2 teaspoon kosher salt

Topping:

  • cherry tomatoes optional
  • 1/2 cup parmesan grated
  • fresh basil chopped

INSTRUCTIONS:

Preheat oven to 425 F.

Ravioli:

  1. Use a mandoline to julienne the zucchini (3 medium size) into 1/4″ strips.
  2. Sprinkle them generously with salt and toss to ensure they’re coated. Place them in a colander and allow them to sweat for 15 minutes.
  3. Meanwhile, combine whole milk ricotta (1 cup), grated parmesan (1/2 cup), crumbled feta (3/4 cup), dried oregano (2 teaspoons), egg (1), and salt (1/2 teaspoon).
  4. Once the zucchini has finished sweating, rinse with water, and place ribbons in a clean dish towel. Carefully dry the zucchini.
  5. Form the raviolis by overlapping zucchini ribbons to form an 8 point star (see photos above).
  6. Place about 1 tablespoon of filling in the center of each zucchini.
  7. Wrap the edges of the zucchini over the filling.

Sauce:

  1. Heat olive oil (3 tablespoons) in a heavy bottom saucepan.
  2. Once shimmering, add the 2 cloves smashed garlic and saute until fragrant, about 2 minutes.
  3. Add tomato puree (1 – 28 Ounce), chopped basil (1/2 cup), grated parmesan (2 tablespoons), and salt (1/2 teaspoon). Simmer for 10-12 minutes, or until the sauce starts to thicken.

Assembling:

  1. Spread 1/2 the sauce along the bottom of a 9×13 casserole dish and gently place the zucchini ravioli on top. Option to nestle additional cherry tomatoes into the casserole dish.
  2. Pour remaining sauce on top, and sprinkle with parmesan (1/2 cup).
  3. Bake in preheated oven for 15 minutes, or until the ravioli is heated through. Serve warm and enjoy!

NURITIONS:

Calories 169kcal
Fat 11g
Carbohydrate 8g
Proteins 9g

Leave a Comment

Your email address will not be published. Required fields are marked *

Next Up