• Tara Simone

Greek Yogurt Zucchini Ravioli


 OMG this healthy version might be better than the original ravioli! You know I LOVE pasta and all carbs, but this zucchini ravioli might be a weekly dinner in this household. Using zucchinis (duh!) and greek yogurt filling (yup! You heard that right) this Italian favorite just got a whole lot healthier.

OMG this healthy version might be better than the original ravioli! You know I LOVE pasta and all carbs, but this zucchini ravioli might be a weekly dinner in this household. Using zucchinis (duh!) and greek yogurt filling (yup! You heard that right) this Italian favorite just got a whole lot healthier.


Now you're probably weirded out by the greek yogurt filling right? I was too BUT I didn't have any ricotta on hand so I used what was in the fridge - a huge tub of Chobani original greek yogurt and IT WORKED! No one even noticed it wasn't ricotta and it adds extra protein too!


Now let's stop chatting and get to it! My biggest pet peeves is the blogs that talk for hours about their life and dog (but if you want to see mine, check out my instagram!) or show 20 pictures of each step. I just scroll to the bottom so I'll save you the time -l et's dive into this Zucchini Ravioli.

Ingredients:

2 medium zucchinis

2 cloves garlic, minced

2 cups fresh spinach, chopped

3/4 cup plain greek yogurt

2 tablespoon of pesto

2 tablespoons fresh basil, finely sliced

1 cup tomato sauce

½ cup shredded mozzarella cheese

salt, to taste

pepper, to taste

olive oil


Directions

Preheat oven to 425°F (220°C).


Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.


Transfer the zucchini strips to a plate then layer one strip vertically and one strip horizontally to make a cross.