Personally, I try to have most of my complex carbs earlier in the day when I need the most energy and then eat more lean protein sources and veggies for dinner. I'm not perfect with this by any means- but I try my best. I typically workout earlier in the day, so if you workout at night, you may want to plan to have a complex carb as part of your post workout recovery meal.
Anyways- this zucchini ravioli right here is a DREAM! It is SO delicious and I know you are just going to love it! I made it for the first time impressed myself with the fancy factor that this delivers. My husband devoured it and I absolutely cannot wait to make this again. Please enjoy and if you make it- let me know how it works out for you!
INGREDIENTS:
- 3 medium zucchini- peeled with into thin ribbons
- 1 cup part- skim ricotta
- 1 cup shredded mozzarella cheese (divided into 2- 1/2 cups)
- 1 tbsp olive oil
- 1/4 tsp each of onion and garlic powder and oregano
- salt and pepper to taste
- 2 tbsp chopped fresh basil
- 3/4-1 cup no salt tomato sauce (depending how much you like)
DIRECTIONS: Preheat oven to 350. After you wash and peel the zucchini into ribbons. Take the middle part that is leftover after you start to see that you can no longer peel an even ribbon and finely dice leftover zucchini. Sauté the diced zucchini 1 tbsp EVOO, a little salt and pepper for about 3-4 minutes. Set aside to cool.
Mix together the ricotta, 1/2 cup shredded cheese, spices, chopped basil and diced zucchini for your filling. Lay two zucchini ribbons flat side by side and then another 2 on top in the middle, forming a cross and scoop filling into the middle. Alternate folding up sides to make a ravioli and place folded side down in a sprayed casserole pan. Repeat this (this made 8 for me- serving 2-3 per person).
Top with tomato sauce and remaining other 1/2 cup of cheese. Cook for about 20-25 minutes and then broil on high for about 3-4 minutes until bubbly and golden brown. Top with some more fresh chopped basil and ENJOY!!
