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!

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Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Filling:
Ravioli:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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

776 calories; protein 55.6g; carbohydrates 36.5g; fat 47g; cholesterol 183mg; sodium 2198.7mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
06/08/2020
I desired an Italian flavor this evening and substituted basil, oregano, fennel sprigs, garlic and omitted the hot pepper. I added about 3tbs tomato paste to help it thicken up and give more body. I used Ricotta for the cheese and parmesean on top. It was delicious. Read More
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/16/2019
I have made this many times now. It is wonderful as written! But it also has the option to make changes to whatever you have on hand. I have used shredded pork, shredded chicken and ground beef. Varied my spices and cheeses. I have also used jarred spaghetti sauce. Friends have loved it and requested the recipe. When I am at the grocery store and I see zucchini large enough to use I adjust my weekly menu to include these. Thank you for sharing the recipe!!! Read More
(1)
Rating: 5 stars
08/16/2019
Couldn't quite get the ravioli wrapped correctly, so I made it layered like lasagna instead! Worked just as well. Read More
Rating: 5 stars
06/08/2020
I desired an Italian flavor this evening and substituted basil, oregano, fennel sprigs, garlic and omitted the hot pepper. I added about 3tbs tomato paste to help it thicken up and give more body. I used Ricotta for the cheese and parmesean on top. It was delicious. Read More
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Rating: 5 stars
03/06/2019
I've made ravioli several times using zucchini instead of pasta. Same great flavor far fewer carbs. As stated mix and match fillings to suit your taste preferences. These will continue to be in the regular meal rotation. Read More
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