Low Carb Mushroom Ravioli

Indulge in the wholesome and guilt-free flavors of Low Carb Mushroom Ravioli, a creative twist on a classic dish that swaps traditional pasta for thin ribbons of zucchini. Perfect for keto and gluten-free lifestyles, this recipe highlights a rich and creamy mushroom filling made with sautéed cremini mushrooms, garlic, fresh thyme, and decadent cream cheese. The zucchini slices are artfully rolled around the savory filling, brushed with egg for a golden finish, and baked to tender perfection. Quick to prepare in just under an hour, this dish serves as an elegant low-carb dinner option that’s both healthy and satisfying. Garnish with a sprinkle of Parmesan for the ultimate comfort-food experience with a lighter touch.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Finely mince the garlic cloves. Clean and finely chop the cremini mushrooms.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Step 4

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.

Step 5

Add fresh thyme, salt, and black pepper to the mushroom mixture and stir well.

Step 6

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.

Step 7

Preheat the oven to 375°F (190°C).

Step 8

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.

Step 9

Place the zucchini rolls seam-side down in a baking dish. Repeat with remaining zucchini slices and filling.

Step 10

In a small bowl, beat the egg and brush it over the tops of the zucchini ravioli to help them hold together during baking.

Step 11

Drizzle the remaining tablespoon of olive oil over the zucchini ravioli.

Step 12

Bake in the preheated oven for 12-15 minutes or until the zucchini is tender and the tops are lightly golden.

Step 13

Serve warm, garnished with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(1131.1g)

Amount per serving	% Daily Value*
Calories	1064.6

Total Fat 86.5g	0%
Saturated Fat 35.8g	0%
Polyunsaturated Fat 5.9g
Cholesterol 341.5mg	0%
Sodium 1967.2mg	0%
Total Carbohydrate 39.3g	0%
Dietary Fiber 10.2g	0%
Total Sugars 24.9g
Protein 42.9g	0%

Vitamin D 65.5IU	0%
Calcium 745.6mg	0%
Iron 5.0mg	0%
Potassium 3032.1mg	0%

*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.

Source of Calories

Fat: 70.3%

Protein: 15.5%

Carbs: 14.2%