Mediterranean Zucchini Beef Ravioli (Low Carb)

 Mediterranean Zucchini Beef Ravioli (Low Carb)

Ingredients:

• 2 medium zucchinis, sliced thinly lengthwise (use a mandoline for best results)
• 1 pound ground beef (or ground lamb for a more Mediterranean taste)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin (optional, for depth)
• Salt and black pepper, to taste
• 1 cup ricotta cheese (or labneh for tang)
• 1/4 cup chopped fresh parsley or basil
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan or kefalotyri cheese
• 1/2 cup crushed tomatoes (or cherry tomatoes, finely chopped)
• Optional: red pepper flakes for a mild kick

Instructions:

1. Preheat oven to 375°F (190°C).
2. Prepare the zucchini strips:
3. Slice zucchinis lengthwise into thin ribbons.
4. Lightly salt and let sit for 10 minutes to draw out moisture.
5. Pat dry with a paper towel.
6. Cook the beef:
7. In a skillet, heat olive oil over medium heat.
8. Add garlic and sauté for 30 seconds until fragrant.
9. Add ground beef, cumin, oregano, salt, and pepper. Cook until browned.
10. Remove from heat and let it cool slightly.
11.  Make the filling:
12. In a bowl, mix the cooked beef with ricotta, chopped parsley (or basil), and half of the Parmesan cheese.
13. Assemble ravioli:
14. On a clean surface, lay two zucchini slices in a cross shape.
15. Spoon about 1–2 tablespoons of the beef-ricotta mixture in the center.
16. Fold each end of the zucchini over the filling like a parcel.
17. Place seam-side down in a lightly greased baking dish.
18.  Top and bake:
19. Spoon a little crushed tomato over each ravioli parcel.
20. Sprinkle with mozzarella and remaining Parmesan.
21. Cover with foil and bake for 15 minutes.
22. Uncover and broil for 3–5 minutes until cheese is golden and bubbly.

Garnish & Serve:

Top with extra fresh herbs (parsley, oregano, or basil) and a drizzle of extra virgin olive oil. Serve warm with a side of Greek salad or roasted eggplant.