Zucchini Cheese Pockets are a low-carb alternative to ravioli. Thin strips of zucchini form a pocket stuffed with the same cheesy goodness of ravioli. If you are on a low-carb. diet this dish is for you with only 2 grams of carbs per pocket.
I have an over-abundance of zucchini from the garden. The zucchini got away from me. I should have picked more of the blossoms for Stuffed Squash Blossom Poppers. Now I’m thinking of creative ways to use them up. I love zoodles (zucchini noodles) as a replacement for spaghetti, so why not wide slices of zucchini in place of lasagna noodles. I formed a pocket and stuffed it with my Three Cheese Ravioli filling. Baked these cute little pillows of zucchini cheese pockets in marinara sauce, so YUMMY. Make these for dinner and enjoy your low carb, low-calorie main course.
Here is How You Make the Pockets.
1. Make the filling by mixing together the cheeses, egg, and seasoning,
2. Choose a zucchini that is young and 9-10 inches long. Slice the zucchini lengthwise into thin slices. A potato peeler makes paper-thin even-thickness slices. You will need 96 slices if your zucchini is about 2 inches wide. It the zucchini is less than 1 1/2 inches wide, you will need 120 slices.
3. Arrange 4 or 5 slices into the shape of a pinwheel.
4. Place 2 tbsp of the filling in the middle of the pinwheel.
5. Starting with the top piece of zucchini, fold the end over the cheese filling. Going clockwise fold the end up and over the filling enclosing it in a pocket formed by the zucchini strips.
5. Put marinara in the bottom of the round baking pan. Place the pockets in the baking pan.
6. Sprinkle with shredded romano cheese, cover with foil, and bake.
7. Serve with additional cheese and sauce on the side.
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- two 9 inch round baking pans or one 8½ X 11 inch pan
- 4-5 medium zucchini, 9 - 10 inches long sliced very thin.
- 2 cups marinara sauce purchased or (click here for the recipe)
- 1 cup fresh grated romano cheese
Three cheese filling
- 1 cup ricotta cheese
- ⅓ cup mozzarella/Italian blend of cheese
- 3 tbsp grated parmesan cheese
- 1 large egg
- 2 tsp dried Italian Seasonings
- salt and pepper to taste
- fresh Italian herbs for garnish
- Preheat oven to 375-degrees F
- Mix together all of the ingredients for the three-cheese filling and set aside
- Add marinara sauce to the bottom of the pan (about 1 - 1 1/2 cups).
- Thinly slice the zucchini into thin wide ribbons about 6-8 inches long. A potato peeler works great for slicing the zucchini.
- arrange 4-5 slices into a pinwheel.
- Add 1-2 Tbsp of the three-cheese filling to the center of the pinwheel. Starting with the last strip laid down, fold the strip over the filling. Continue clockwise until all the strips are folded over each other and the filling to form a pocket with the cheese inside.
- Turn the pocket over so the ends of the strips are on the bottom. Lay the pocket on top of the marinara sauce in the baking dish.
- Sprinkle with the Romano cheese, cover with aluminum foil, and bake for 20 - 30 minutes. The center of the pocket should be hot and the zucchini a little bit firm. (al dente)
- Serve with extra marinara and cheese on the side.