SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 294.3
  • Total Fat: 8.0 g
  • Cholesterol: 117.4 mg
  • Sodium: 1,176.6 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 38.0 g

View full nutritional breakdown of Pasta-less Cheese Ravioli calories by ingredient
Report Inappropriate Recipe

Pasta-less Cheese Ravioli

Submitted by: MPODOWITZ
Pasta-less Cheese Ravioli

Introduction

Comfort food in vegetarian, diet-friendly form! Substituting thin slices of zucchini for pasta and drained fat-free cottage cheese remove calories, and zesty garlic and Italian seasonings bring the flavor. Comfort food in vegetarian, diet-friendly form! Substituting thin slices of zucchini for pasta and drained fat-free cottage cheese remove calories, and zesty garlic and Italian seasonings bring the flavor.
Number of Servings: 2

Ingredients

    6 medium zucchini
    16oz container of fat-free cottage cheese
    1/2 cup shredded Parmesan cheese
    1 large egg
    1 1/2Tb finely minced garlic
    Dash of salt
    Dried Italian herbs (parsley, oregano, basil, garlic) to taste

Tips

Mix other ingredients into the cottage cheese mixture for additional calories and a different flavor.


Directions

Peel the zucchini and slice lengthwise into 48 1/8" thick slices. Toss with a dash of salt and sweat in a colander or bowl for 30 minutes or until pliable.

While the zucchini is sweating, strain the cottage cheese to remove excess liquid and combine in a bowl with the Parmesan cheese, minced garlic, egg, and dried Italian herbs to taste.

Pre-heat oven to 350 degrees. Lightly coat a baking sheet with cooking spray.

To assemble, lay one strip of zucchini over another in to make an X. Place a tablespoon of the cottage cheese mixture in the center. fold the ends of the zucchini strips over one another to cover the cottage cheese mixture and form a square ravioli. Carefully flip onto the greased baking sheet to trap the loose end of the zucchini on the bottom. Repeat until all 24 ravioli have been formed and are on the baking sheet.

Spray ravioli lightly with cooking spray and dust with dried Italian herbs and shredded Parmesan cheese (if desired).

Bake 25 minutes at 350 degrees. Serve immediately.

Serving Size: Makes 2 generous portions (12 ravioli each)






Great Stories from around the Web


Rate This Recipe