Low Carb Spinach and Ricotta Stuffed Shells

Delight in the comforting flavors of Italian cuisine with this 'Low Carb Spinach and Ricotta Stuffed Shells' recipe, a brilliant twist on a classic favorite! Instead of traditional pasta shells, tender zucchini ribbons serve as the perfect low-carb alternative, encasing a creamy, flavorful filling of ricotta, parmesan, and fresh spinach. Topped with a luscious low-carb marinara and a golden layer of melted mozzarella, this dish satisfies all your cravings without the extra carbs. Perfect for weeknight dinners or special gatherings, it’s packed with protein, gluten-free, and ready in just an hour. Serve it alongside a crisp green salad for a wholesome, delicious meal that everyone will love!

Nutriscore Rating: 57/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a drizzle of olive oil.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.

Step 6

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.

Step 7

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.

Step 8

Sprinkle the shredded mozzarella cheese evenly over the zucchini shells.

Step 9

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.

Step 10

Let the dish cool for 5 minutes before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	(1464.9g)

Amount per serving	% Daily Value*
Calories	1443.9

Total Fat 84.8g	0%
Saturated Fat 49.3g	0%
Polyunsaturated Fat 2.5g
Cholesterol 573.7mg	0%
Sodium 11750.9mg	0%
Total Carbohydrate 91.8g	0%
Dietary Fiber 9.2g	0%
Total Sugars 57.5g
Protein 98.8g	0%

Vitamin D 53.8IU	0%
Calcium 3005.3mg	0%
Iron 8.7mg	0%
Potassium 2269.3mg	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: 50.0%

Protein: 25.9%

Carbs: 24.1%