Another Pinterest win! Or as my mom likes to call it "Pin - Interest" :) love you mom! It was a little difficult creating these pockets or raviolis but the end result was delish and fresh tasting.
Ingredients:
1 lbs ground turkey
2 cups of chopped fresh spinach
1/2 large onion - chopped
3 cloves of garlic - minced
1 tsp. of basil and oregano
S&P
Tomato marinara sauce (homemade is best, however, jar sauce is just fine)
1/4 cup parm cheese for topping
1 lbs ground turkey
2 cups of chopped fresh spinach
1/2 large onion - chopped
3 cloves of garlic - minced
1 tsp. of basil and oregano
S&P
Tomato marinara sauce (homemade is best, however, jar sauce is just fine)
1/4 cup parm cheese for topping
Instructions:
-Preheat the oven to 350' degree.
-Slice the zucchini with a mandolin. I experimented with difference thickness, I found the 2nd thinnest cut is the easiest to mold and conform.
-In a large pan, cook ground turkey, spinach onion, garlic and seasoning until turkey is no longer pink.
-Lay two zucchini slices down vertical and two over those laying horizontally.
-Place a tablespoon of the cooked mixture in the center and fold the zucchini into ravioli pockets.
-Lay in baking dish fold side down. (If you are having difficulties with this step, you can always lay the zucchini flat and layer like a lasagna)
-Top zucchini raviolis with any left over meat mixture and sauce and parm cheese.
-Bake for 30 minutes uncovered.
-Preheat the oven to 350' degree.
-Slice the zucchini with a mandolin. I experimented with difference thickness, I found the 2nd thinnest cut is the easiest to mold and conform.
-In a large pan, cook ground turkey, spinach onion, garlic and seasoning until turkey is no longer pink.
-Lay two zucchini slices down vertical and two over those laying horizontally.
-Place a tablespoon of the cooked mixture in the center and fold the zucchini into ravioli pockets.
-Lay in baking dish fold side down. (If you are having difficulties with this step, you can always lay the zucchini flat and layer like a lasagna)
-Top zucchini raviolis with any left over meat mixture and sauce and parm cheese.
-Bake for 30 minutes uncovered.