Paleo Spinach Zucchini Ravioli

Indulge in the flavors of Italy with this Paleo-friendly Spinach Zucchini Ravioli. The zucchini strips are a perfect gluten-free alternative to traditional pasta, and the filling is made with lean ground chicken and fresh spinach. A delightful, nutritious dish for any occasion!

Ingredients:

• 2 large zucchinis
• 2 cups fresh spinach
• 1 cup ground chicken
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup coconut milk
• 1/4 cup almond flour
• 1 egg
• Salt and pepper to taste
• Olive oil for cooking
• Paleo-friendly marinara sauce optional

Instructions:

To begin, spiralize the zucchini to make long, thin strips that resemble pasta

Heat a small amount of olive oil in a skillet over medium heat

Saut the chopped onion and minced garlic until they are transparent

When the ground chicken is no longer pink, add it to the skillet and cook it

To taste, add salt and pepper for seasoning

Add the fresh spinach and cook, stirring, until the spinach wilts and blends into the chicken mixture

To make the ravioli filling, mix the egg, almond flour, and coconut milk in a different bowl

Place a single zucchini strip on a spotless surface, center it with a spoonful of the chicken and spinach mixture, and then fold it over to form a ravioli-like shape

Continue with the remaining filling and zucchini strips

In a skillet over medium heat, warm the olive oil

The zucchini ravioli should be cooked for two to three minutes on each side, or until they start to get crispy and golden brown

If preferred, top the Paleo Spinach Zucchini Ravioli with your preferred Paleo marinara sauce

Savor your tasty and nutritious Paleo dinner!