Anyone who has come through my apartment knows that both my roommate, Nicole, and I are obsessed with our Kitchen-aid Zoodle attachment! We’ve zoodled, we’ve sqoodled, and we’ve even sweet patootled! (That would be zucchini, squash, and sweet potatoes for all you non-oodlers out there). So when I saw this recipe for Zucchini Ravioli from Delish (that’s literally been all over Facebook recently) I just knew I had to give it a try. – On low carb day, of course!
So.. I’m going to be honest with you.. I didn’t follow the recipe exactly.. I kind of just worked with what I had around. Which, in reality, is the best part of cooking anyway – the ability to substitute and wing it with what you’ve got. So, in comparison to the recipe, I used:
|4 Medium Zucchini||3 Medium Zucchini|
|2 Cup Ricotta||1 Cup Fat-Free Ricotta|
|1/2 Cup Parmesan||Nope|
|1 Egg, Lightly Beaten||1 Egg, Lightly Beaten|
|1/4 Cup Thinly Sliced Basil||Italian Seasoning|
|1 Garlic Clove||A big spoon of pre-chopped Garlic|
|Freshly ground black pepper||Black Pepper|
|1 1/2 Cup Marinara Sauce||1 Can of Fire Roasted Hunt’s Diced Tomatoes|
|1/2 Cup Shredded Mozzarella||Nope|
- I didn’t grease my casserole dish – but nothing stuck! (Zoodle Win!!!)
- Since this recipe calls for flat “lasagna” noodles instead of thin, round noodles, I couldn’t mechanically noodle up my zucchini – and instead I had to use some good ‘ol fashion elbow grease.
- Speaking of elbow grease, you really have to press the vegetable peeler into the zucchini – especially when you get to the ‘seedy’ part – or you won’t get uniform noodles that don’t have chunks taken out of the sides (all while not trying to peel your fingers of course) .
- Even trying my hardest to use the entire zucchini, with cutting the each side to make it flat AND what I couldn’t get to in the middle with the peeler, I was still throwing out about 1/3 to 1/2 of each zucchini – which made me really sad.
If you’re not used to zucchini noodles, they can definitely be a teensy bit on the al dente side of pasta. My entire recipe got me 9 large ravioli (it takes 4 zucchini strips per ravioli to make your cute little cheese packages).
Which clocked in at a whopping final macro count of:
At such a low amount of fat, it actually in the end allowed me to sprinkle some Peccorino Romano I had laying around on top AND even make myself a little chicken cutlet on the side. All in all – despite some of the things I mentioned before, the payout at the end made this recipe totally worth it! I’d say this turned out to be an A+ dish and I’d definitely make these again!
Fun Fact: I’m actually eating them right now at Starbuck’s as I write this.