June 13, 2013 by danieatsnow
I’ve been doing a lot of desserts lately, which I enjoy because it is tricky, desserts are very very tricky, but I have now experimented with something a bit savoury but equally as challenging.
I am predominantly a paleo eater (no grain, no dairy, no legumes, no wheat bla blah) But from time to time I try to introduce some cheese (because I love cheese!)
This was a complete success in my home. My parents are pasta lovers, and substituting pasta has been something that they have been a little sceptical about, although they have been very polite and kind enough to try out my crazy recipes anyways, and this has successfully impressed them into believing in a pasta alternative for meals like these.
When trying to stay in shape we should not feel in prisoned by a lack of variety and get stuck eating grilled fish with dress-less salads until we reach our goals, but rather there are many alternatives that resemble the flavours almost completely with a low calorie twist, and this is one of those recipes that I can safely say resembles the real deal and there is not much to miss.
500grams low fat ricotta cheese
Baby Spinach (or frozen)
Pre-made tomato sauce (home made or bought its really up to you but check out my home made tomato sauce as well! https://cantstoplovingfood.wordpress.com/2013/03/03/la-tomateria/
Parmesan (or cheese of choice, some people don’t love the taste of parmesan but a low fat mozzarella will do the trick)
½ tsp of nutmeg
Salt and pepper to taste
- Peel the Zucchinis: Let’s start by prepping the zucchini, you could do this by the way the night before or a couple of days before if you are of course busy, and it will last in a sip lock bag for ages. Peel them with a potato peeler so that there is little to no green on the surface of the zucchini.
- Carving out the inside: Now this was tricky, I used one of those apple core remover tools, but if you have something better or you are skilled enough with a knife go for it, but you can probably just buy one of these for like a $1 at your local variety/cooking/kitchen store. You can carve them out nice and thin but as you can see mine is a bit fat because I love zucchini. Also don’t feel like you are wasting the inside of the zucchinis, I used the insides that were left to make a ratatouille the next day, and it was divine!
- Stuffing the Zucchini: Cut up the spinach. Mix in a bowl with ricotta. Add egg. Add salt, pepper and nutmeg. Stuff zucchini. TIP: Add the mixture in a zip lock bag cut the corner of bag and use as a pipping bag or just use a pipping bag.
- Bake! Place the stuffed zucchinis in a baking dish. Then place them in oven (no sauce or cheese yet) at 200C for 15 minutes. Then add sauce. Sprinkle cheese on top and place back in oven until cheese is golden on the top.
And that is all! It is easy, a bit of fun, and you save yourself some calories here and there!
Thanks for reading! Leave a post if you found it interesting or if you tried it or made any changes!
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