3 Easy, Healthy Zucchini Meals

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A while ago, I wrote about my journey on the KETO diet.  I mentioned there the changes it’s done for my body and it’s been eye-opening to what I am feeding myself and my family!  My diet has morphed to be more low-carb than strict KETO (mostly because I never eat enough fat) but I have substituted a lot of different veggies into our routine now.  One of my favorites for its versatility is zucchini! Zucchini to me used to be just bread or chocolate cake with some zucchini mixed in, but I now use it for SO much more! It doesn’t have a strong flavor and can be shaped so many ways!  Today, I want to share how I used zucchini for ravioli, enchiladas and spaghetti.

The tools that I used were pretty simple!  I used a T vegetable peeler (I think that’s what it’s called) to make long, thin pieces of zucchini.  I’m not a  food photographer and I don’t really follow exact recipes as I cook, so these are just pics from my own kitchen as I was making it. 

First up – Enchiladas

I was inspired after eating this at a local restaurant.  You can use your normal enchilada filling, whether you like chicken, beef, or just cheese.  Just use the zucchini strips stacked 3 wide instead of a tortilla!  

Start by cutting a zucchini in half the long way and then use a T slicer to make long thin strips. 

 

 

 

Put 3 strips together, put in your filling (I used chicken, white queso cheese and some enchilada sauce) and then roll up! 

       

Put in a oven safe container, pour a can of enchilada sauce on top and sprinkle with cheese.  Bake at 350 degrees for about 25 minutes, until the cheese is bubbly.  

 

Second – Ravioli

This starts the same as the enchiladas!  You’ll need the long thin strips of zucchini made by cutting it in half the long way and using the T peeler to make thin strips. This time you will fill it Italian style!  I make my filling out of ricotta, cottage and shredded Parmesan cheeses mixed together. I had some Italian spices, garlic salt and onion powder. I usually just eyeball this!  

Then you will need 4 strips of the zucchini.  Lay 2 out vertical and 2 out horizontal and place your filling in the middle.  Fold both ends in to make a ravioli shape. 

 

Place seam side down in a baking dish and cover with your favorite pasta sauce and some cheese!  Bake at 350 degrees for about 25 minutes. 

 

Final dish – Zoodles

This is SOOO easy!  I own a spiraler but I usually just buy the noodles – called zoodles – at the store now!  I just saute in a pan with olive oil for a few minutes until they are tender and then toss with my favorite sauce!  

 

So if you see some zucchini at the farmer’s market, grow your own or get some from a friend, I hope I inspired you to try some new things with it!  I still love my chocolate zucchini cake, but would rather have the ravioli any day! 

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Stephanie
Stephanie was born and raised in the Green Bay area. After meeting her husband Tom at UWSP while earning a degree in elementary education, they returned to the area to start their family and careers. Stephanie has been blessed with two outgoing and entertaining children - Landon and Ava. Teaching third grade keeps her plenty busy during the school year but she couldn’t imagine doing anything else! When she’s not at school, Stephanie loves to read, cook (and pretend to be a Masterchef), spend time in Door Co with family and craft/DIY. Her favorite thing in the world is to take her kids to free adventures all around town (or find a great deal while shopping her with her mom!) Literacy is a true passion of Stephanie’s which inspired her to also start her own business with Usborne Books & More!