Zucchini Ravioli with Minced Beef and Feta Filling

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Once again zucchini (courgette) to the rescue, providing a really good alternative to standard carb and gluten-heavy pasta. The prep work for these isn't as bad as it looks and they make surprisingly tasty parcels, which you can fill with basically whatever you like. Ricotta and spinach would make a quick and tasty vegetarian alternative. Adding these spices to the beef brings out a lot of Greek-style flavors which complements the feta perfectly, and if you have any left over, you can easily add a bit more tomato sauce and veg to it the next day for a quick chili. Serve immediately on its own or with a side salad. Bon appetit!

Submitted by HealthFoodHype
Published on November 14, 2017
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients

Original recipe (1X) yields 2 servings

Filling:

  • 1 tablespoon coconut oil

  • 1 clove garlic, chopped

  • 1 onion, diced

  • 1 pound extra-lean ground beef

  • 1 (4 ounce) can tomato sauce

  • 1 chile pepper, chopped

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground black pepper

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

Ravioli:

  • 2 zucchini, or more to taste

  • 2 tablespoons grated Parmesan cheese (Optional)

  • 1 (4 ounce) package feta cheese, crumbled

  • 1 (15 ounce) can tomato sauce

  • 2 tablespoons chopped fresh basil (Optional)

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Heat coconut oil in a skillet over medium heat; add garlic. Cook until fragrant, about 1 minute. Add onion; cook and stir until softened, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.

  3. Stir 4-ounce can tomato sauce, chile pepper, turmeric, black pepper, cumin, and coriander into the beef mixture; cook and stir until heated through, 3 to 4 minutes. Remove from heat.

  4. Peel zucchini into large flat ribbons using a vegetable peeler. Arrange 2 pieces in an "x" shape. Place a piece of feta cheese in the middle of the zucchini "x"; add a spoonful of beef mixture. Carefully wrap the ends of zucchini ribbons over the top to form a ravioli-shape. Repeat with remaining zucchini, feta cheese, and beef mixture.

  5. Coat the bottom of a baking dish with 1/2 of the 15-ounce can tomato sauce. Arrange zucchini "ravioli" over sauce. Top with remaining tomato sauce, basil, and Parmesan cheese.

  6. Bake in the preheated oven until sauce has thickened and cheese is golden brown, 15 to 20 minutes.

Cook's Note:

If the "ravioli" won't stay wrapped up, try removing some filling or using a toothpick to keep them closed.

Nutrition Facts (per serving)

776 Calories
47g Fat
37g Carbs
56g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 776
% Daily Value *
Total Fat 47g 60%
Saturated Fat 25g 127%
Cholesterol 183mg 61%
Sodium 2199mg 96%
Total Carbohydrate 37g 13%
Dietary Fiber 9g 30%
Total Sugars 21g
Protein 56g 111%
Vitamin C 103mg 115%
Calcium 459mg 35%
Iron 9mg 51%
Potassium 1897mg 40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.