Spinach and Ricotta Stuffed Zucchini Parcels

Spinach and Ricotta Stuffed Zucchini Parcels

These delicious low carb and vegetarian parcels are stuffed with a flavoursome cheese and spinach filling. Topped with a rich tomato sauce and finished off with a layer of melted cheesy goodness. This is definitly a meal worth making.
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Course: Lunch, Main Course
Keyword: keto, low carb, spinach and ricotta, vegetarian, zucchini parcels
Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 8
Calories: 299kcal
Author: Kim Caruk

Ingredients

  • 4 zucchini

Filling

  • 500 g fresh ricotta
  • 1/2 cup parmesan cheese grated
  • 1/2 cup cheddar cheese grated
  • 1 cup baby spinach leaves shredded
  • 1/4 tsp nutmeg ground
  • Salt and pepper

Sauce

  • 1 tbsp olive oil
  • 1/2 onion finely diced
  • 1 garlic clove minced
  • 2 cups tomato purée
  • 1 cup water
  • 3 tbsp tomato paste
  • Basil fresh
  • Oregano fresh
  • Salt and pepper

Topping

  • 1 1/1 cups mozzarella cheese grated
  • 1/4 cup parmesan cheese grated

Instructions

  • Using a slicer, slice thin slices of zucchini lengthwise. Set aside.
  • Prepare the sauce by heating olive oil in a large pot. Sauté the onion and garlic until translucent.
  • Add the remaining sauce ingredients and bring to the boil. Reduce heat and allow to simmer for 15 - 20 minutes or until sauce has reduced and thickened. Season to taste.
  • While sauce is cooking prepare the filling by adding all filling ingredients to a mixing bowl, mix until well combined. Set aside.
  • Preheat oven to 180 C. Lay zucchini strips out flat as shown. Place a dollop of filling into the centre of zucchini and fold the strips over to encase filling as shown. Turn parcel over so that the ends are under parcel.
  • Repeat until all remaining zucchini and filling has been used. Recipe makes 16 parcels.
  • When sauce has thicken spread a thin layer over the base of a baking tray, arrange zucchini parcels in the baking tray and top with remaining tomato sauce. Sprinkle with mozzarella and parmesan cheese.
  • Place baking tray into oven and bake for 18 - 20 minutes or until cooked through.
  • Serve with steamed vegetables tossed in butter and seasoned with salt and pepper.

Nutrition

Calories: 299kcal | Carbohydrates: 7g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 482mg | Potassium: 447mg | Fiber: 1g | Sugar: 4g | Net Carbs: 6g
Tried this recipe?Mention @deliciously.keto or tag #deliciouslyketo!

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