Low Carb Spinach and Ricotta Stuffed Shells
Indulge in a guilt-free twist on a classic Italian favorite with these Low Carb Spinach and Ricotta Stuffed Shells. Perfect for keto or gluten-free lifestyles, this recipe swaps traditional pasta shells for tender zucchini strips, creating a lighter yet satisfying dish that doesn’t skimp on flavor. Packed with creamy ricotta, savory Parmesan, and nutrient-rich spinach, each bite delivers a burst of cheesy decadence complemented by aromatic garlic and Italian herbs. Smothered in a low-carb marinara sauce and topped with melted mozzarella, these zucchini "shells" are baked to bubbly perfection. Ready in just an hour, this wholesome and elegant dish makes a fantastic weeknight dinner or crowd-pleasing entrée for low-carb enthusiasts. A delicious way to enjoy comfort food without the carbs!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 1.5 cups Ricotta cheese
- 3 cups Fresh spinach
- 0.5 cups Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 2 cups Marinara sauce (low-carb)
- 1 cup Mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a drizzle of olive oil.
Using a vegetable peeler, slice the zucchini lengthwise into 1/8-inch thick strips. Aim to get about 6-8 strips per zucchini. These will act as the 'shells.' Set the strips aside.
Heat a large skillet over medium heat. Add the fresh spinach and cook for 2-3 minutes or until wilted. Remove from heat, drain any excess moisture, and chop finely.
In a mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, egg, minced garlic, salt, black pepper, and Italian seasoning. Mix until well incorporated.
Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
Lay two zucchini strips slightly overlapping to create a wider base. Spoon 1-2 tablespoons of the ricotta mixture onto one end of the zucchini strips. Carefully roll the zucchini strips around the filling to form a shell and place it seam-side down in the baking dish. Repeat with the remaining zucchini strips and ricotta filling.
Once all the zucchini shells are arranged in the baking dish, pour the remaining marinara sauce over the top, ensuring all the rolls are covered.
Sprinkle the shredded mozzarella cheese evenly over the zucchini shells.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
Let the dish cool for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 11751 mg | 511% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 57.5 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3005 mg | 231% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2269 mg | 48% | |
*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.
