Zucchini (Baby Marrow) “Ravioli”

3 – 5 Baby Marrows, sliced into strips using veggie peeler

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125g fat free cottage cheese – add garlic salt, parsley, Woolies Chimichurri spice mix (optional)

125g tomato and onion mix (I used my home made marinara sauce – tomatoes, onion, olive oil, Italian herbs, salt, black pepper)

 

Make ‘ravioli’ by placing 2 baby marrow strips, overlapping like in the photo to form a cross.

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Put spoonful of cottage cheese mix in the middle:

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And fold close like this, to form little baby marrow ‘parcels’

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Pack in ovenproof dish:

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And cover with tomato and onion sauce:

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Bake in pre-heated oven at 180C for about 30 – 40 minutes.

Serve with a salad and/or garlic bread!

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Veggie “Lasagne” (pasta free)

Makes 1 very generous portion!

100g butternut slices

about 200g home made marinara sauce (tomato, onion, veggie stock, Italian Herbs)

125g fat free cottage cheese mixed with parsley and a little bit of crushed garlic (if preferred)

50g zucchini ribbons

Layer all the ingredients in an ovenproof dish.  The order I did it:  first butternut, then marinara sauce, then cottage cheese mixture, zucchini ribbons, topped with more marinara sauce, seasoned with Italian Herb seasoning.

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Bake at 160C for 40 min – test if butternut is soft.

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Serve with garlic toast – low calorie bread spread with extra light margarine and a bit of crushed garlic and parsley.  Toast in the oven, under the grill until toast is crispy and butter mix melted.