Low Carb Mushroom Ravioli
Delight in the perfect harmony of rich, savory flavors and health-conscious eating with this Low Carb Mushroom Ravioli recipe. Instead of traditional pasta, thin, tender ribbons of zucchini are transformed into a delectable vehicle for a creamy, earthy mushroom filling infused with garlic and fresh thyme. This gluten-free and keto-friendly dish swaps the heaviness of carbs for the lightness and freshness of zucchini, while still delivering a velvety, cheesy bite thanks to cream cheese and Parmesan. Baked to golden perfection and brushed with an egg wash for a cohesive, satisfying texture, this dish is a standout choice for weeknight dinners or an impressive appetizer. Ready in under an hour, this low-carb delight is perfect for those looking to indulge without compromising their dietary goals.
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Recipe Information
Ingredients
- 2 whole Large zucchini
- 2 tablespoons Olive oil
- 3 whole Garlic cloves
- 250 grams Cremini mushrooms
- 1 teaspoon Fresh thyme
- 100 grams Cream cheese
- 50 grams Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 whole Egg
Instructions
Wash the zucchinis and slice them lengthwise into thin ribbons using a mandoline or a vegetable peeler. Lay the ribbons on paper towels, sprinkle with a little salt, and let them sit for 10 minutes to draw out excess moisture.
Finely mince the garlic cloves. Clean and finely chop the cremini mushrooms.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the chopped mushrooms to the skillet and cook, stirring occasionally, until the mushrooms release their moisture and the liquid evaporates, about 5-7 minutes.
Add fresh thyme, salt, and black pepper to the mushroom mixture and stir well.
Remove the skillet from heat and let the mushroom mixture cool slightly. Once cool, add cream cheese and grated Parmesan cheese to the mushrooms and mix until well combined.
Preheat the oven to 375°F (190°C).
Blot the zucchini slices with paper towels to remove extra moisture again. Place about a tablespoon of the mushroom filling at one end of a zucchini slice, then roll tightly to enclose the filling.
Place the zucchini rolls seam-side down in a baking dish. Repeat with remaining zucchini slices and filling.
In a small bowl, beat the egg and brush it over the tops of the zucchini ravioli to help them hold together during baking.
Drizzle the remaining tablespoon of olive oil over the zucchini ravioli.
Bake in the preheated oven for 12-15 minutes or until the zucchini is tender and the tops are lightly golden.
Serve warm, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 1967 mg | 86% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 24.9 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 746 mg | 57% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 3032 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
