If you’re trying to find a crave-worthy low carb meal, this Zucchini cappelletti formula with Chicken fits the bill! it’s a healthier twist on a classing you like. Cheesy, creamy and flavor-packed – you may ne’er miss the carbs with these keto friendly recipe!They became my favorite go-to meal for lunches, once my oldsters went out, and just about any time I might speak my mum into belongings Pine Tree State have them.
I gave up canned cappelletti at some purpose throughout my adolescence, however ne’er forgot what quantity I treasured them.
Years later, cold cappelletti started disclosure at the market and my romance continued . For a moment, I even started creating them from semi-scratch, mistreatment this formula. (It is thus smart.)
3 medium zucchini
4 ounces finely shredded cooked chicken
6 ounces whole milk ricotta cheese
4 ounces Parmesan cheese grated
1 egg beaten
1 teaspoon Italian Seasoning
1/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups marinara I used Creamy Tomato Sauce (link in recipe notes)
3 ounces Gruyere cheese shredded
Preheat oven to 400 degrees. Spray a medium baking dish with avocado oil.
To make the “noodles,” slice two sides of the zucchini lengthwise, creating flat sides. Use a vegetable peeler to slice each zucchini into flat strips.
Make the filling by combining chicken, ricotta, Parmesan, egg, Italian seasoning, salt and pepper in a medium bowl. Stir until combined
Lay two strips of zucchini noodles side by side, so that they overlap lengthwise. Do the same with two more noodles on top, perpendicular to the first strips.
Add about a tablespoon of filling to the center of the zucchini. Working one side at a time, bring the ends of the strips together to fold over the center.
Turn the ravioli over and place in a baking dish seam-side down.
Pour sauce over ravioli and top with Gruyere cheese. Bake for 20 minutes.