Zucchini Cheese Pockets

Zucchini Cheese Pockets are a low-carb alternative to ravioli. Thin strips of zucchini form a pocket stuffed with the same cheesy goodness of ravioli. If you are on a low-carb. diet this dish is for you with only 2 grams of carbs per pocket.

zucchini cheese pockets

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I have an over-abundance of zucchini from the garden. The zucchini got away from me. I should have picked more of the blossoms for Stuffed Squash Blossom Poppers. Now I’m thinking of creative ways to use them up. I love zoodles (zucchini noodles) as a replacement for spaghetti, so why not wide slices of zucchini in place of lasagna noodles. I formed a pocket and stuffed it with my Three Cheese Ravioli filling. Baked these cute little pillows of zucchini cheese pockets in marinara sauce, so YUMMY.  Make these for dinner and enjoy your low carb, low-calorie main course.

 

Key Takeaways:

  • Low-Carb Alternative: Zucchini Cheese Pockets are a delicious low-carb substitute for traditional ravioli, with just 2 grams of carbs per pocket.
  • Garden-Friendly: Perfect for using an abundance of zucchini from your garden, turning surplus produce into a flavorful dish.
  • Cheesy Delight: These pockets are stuffed with a creamy Three Cheese Ravioli filling and baked in marinara sauce for a satisfying meal.
  • Simple Prep: Thin zucchini slices act as “pasta” to form the pockets, making it an easy and creative dish to prepare.
  • Healthy Meal Option: Enjoy a low-carb, low-calorie main course that’s both nutritious and comforting.
  • Customizable: Adjust seasoning or add your favorite herbs to the filling for a personalized touch.

Here is How You Make the Pockets.

1. Make the filling by mixing together the cheeses, egg, and seasoning,
2. Choose a zucchini that is young and 9-10 inches long. Slice the zucchini lengthwise into thin slices. A potato peeler makes paper-thin even-thickness slices. You will need 96 slices if your zucchini is about 2 inches wide. It the zucchini is less than 1 1/2 inches wide, you will need 120 slices.
3. Arrange 4 or 5 slices into the shape of a pinwheel.
4. Place 2 tbsp of the filling in the middle of the pinwheel.
5. Starting with the top piece of zucchini, fold the end over the cheese filling. Going clockwise fold the end up and over the filling enclosing it in a pocket formed by the zucchini strips.
5. Put marinara in the bottom of the round baking pan. Place the pockets in the baking pan.
6. Sprinkle with shredded romano cheese, cover with foil, and bake.
7. Serve with additional cheese and sauce on the side.

Pop on over to my social media sites where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply to you by name.

FAQ:

Q: Can I use store-bought zucchini instead of garden-grown zucchini?
A: Absolutely! Just choose zucchini that are young and about 9-10 inches long for the best results.

Q: How do I slice zucchini thinly enough for the pockets?
A: A potato peeler is ideal for creating paper-thin, evenly sized slices for easy folding and assembly.

Q: What kind of cheese is used in the filling?
A: The filling consists of a mix of cheeses like ricotta, mozzarella, and parmesan (or your choice of three cheeses).

Q: Can I make these pockets ahead of time?
A: Yes! Assemble the pockets, cover them, and refrigerate for up to a day before baking.

Q: Are there any substitutions for marinara sauce?
A: You can use your favorite tomato-based sauce or even a creamy Alfredo sauce for a unique twist.

Q: What can I serve with Zucchini Cheese Pockets?
A: Serve with a fresh side salad, roasted vegetables, or garlic bread (for non-low-carb guests).

5 from 1 vote

Zucchini cheese pockets with marinara sauce

Zucchini Cheese Pockets are a low-carb alternative to ravioli. Thin strips of zucchini form a pocket stuffed with the same cheesy goodness of ravioli.
Servings 4
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Equipment

  • two 9 inch round baking pans or one 8½ X 11 inch pan

Ingredients

Three cheese filling

Instructions

  • Preheat oven to 375-degrees F
  • Mix together all of the ingredients for the three-cheese filling and set aside
  • Add marinara sauce to the bottom of the pan (about 1 - 1 1/2 cups).
  • Thinly slice the zucchini into thin wide ribbons about 6-8 inches long. A potato peeler works great for slicing the zucchini.
  • arrange 4-5 slices into a pinwheel.
  • Add 1-2 Tbsp of the three-cheese filling to the center of the pinwheel. Starting with the last strip laid down, fold the strip over the filling. Continue clockwise until all the strips are folded over each other and the filling to form a pocket with the cheese inside.
  • Turn the pocket over so the ends of the strips are on the bottom. Lay the pocket on top of the marinara sauce in the baking dish.
  • Sprinkle with the Romano cheese, cover with aluminum foil, and bake for 20 - 30 minutes. The center of the pocket should be hot and the zucchini a little bit firm. (al dente)
  • Serve with extra marinara and cheese on the side.

Video

Notes

 
Recipe variation - Zucchini Lasagna: Layer the pockets in a 9 x 9 baking dish. add marinara and mozzarella cheese between the layer.  Top with more marinara and grated mozzarella cheese for a Zucchini lasagna.  
Calories: 247kcal
Course: Main Course
Cuisine: Italian
Keyword: easy, healthy, heart healthy, keto, low-carb, vegetarian, zucchini ravioli, zucchini recipe

Nutrition

Serving: 6pockets | Calories: 247kcal | Carbohydrates: 10g | Protein: 18g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 96mg | Sodium: 975mg | Potassium: 509mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1028IU | Vitamin C: 9mg | Calcium: 387mg | Iron: 2mg
5 from 1 vote (1 rating without comment)

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