While Anthony & I were on our mini-moon in Las Vegas, we literally ate our way through the strip. We kept it pretty healthy, but still enjoyed a lot ((and I mean a lottttt) of calamari and bread! I started noticing uncomfortable lower stomach aches each night from all the carbs and processed foods. I vowed that when I got back home, I would focus on eating natural, real, whole foods that I could make from scratch.

Still, as you know, I’m not about a complex food prep and I’m all about a tasty, satisfying meal.  

1 zucchini
3 ounces lean ground beef or ground turkey
1 handful spinach, chopped
2 mushrooms, chopped
1/2 garlic clove, minced
1/4 cup low fat or nonfat ricotta cheese
2 tsp olive oil
1/4 cup natural, low-sodium red sauce
1 tb


Begin by cooking the ground beef or ground turkey on the stovetop in a medium-heat skillet. Personally, I like to really “chop” up the ground meat with the spatula so that it’s very finely ground in the ravioli.
In another skillet, sauté the chopped spinach, mushrooms and garlic in 1 tsp of olive oil on low heat, stirring as needed.
While the meat is cooking and veggies are sautéing, cut the zucchini in half length wise. Then, shave it into thin slices using a slicer. For me, one zucchini makes 15-18 slices. While shopping for the zucchini, try picking ones that are thick in the diameter for the most slices!
Once the meat is cooked through and the veggies are tender, combine them along with the ricotta cheese in a bowl, mixing well. 
Form the zucchini ravioli using 4 slices. Place 2 slices vertical, making sure they’re slightly overlapping one another. In the center of those slices, place the other two slices horizontal as shown in the photo below. Again, make sure those slices slightly overlap.
Scoop 2 tablespoons of the filing onto the zucchini ravioli center. Then, start at the “top” and fold the zucchini down into the center, working in a clockwise direction to fold up the zucchini. 
In a medium-heat skillet, add 1 tsp of olive oil and carefully place in the zucchini ravioli with the seam down.
Cook for 3-5 minutes each side. If you need to add in extra olive oil at this point to keep the ravioli moist, do so! Carefully, transfer the raviolis from the pan to a plate
Warm the red sauce and top it over the zucchini ravioli. Bon appetit!
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  1. Brittany B

    This looks so yummy. I can't wait to try it out. Thank you!

  2. Erinn

    I just made this tonight . . . wow! Super filling and delicious! Mine weren't "perfect" but who cares . . . thanks for the idea/recipe using zucchini! That's awesome 🙂

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