Low carb version: use thin strips of zucchini to wrap the bites. Use a wide vegetable peeler to peel a ribbon of zucchini. Dip zucchini ribbon in almond flour and egg for texture and strength. Bake in oven 400 for 15-20 minutes.
Vegetarian: add more mushroom to the sauce, no meat. Use zucchini ribbons or pasta sheets for sides of the cups. OR, place small crimini mushrooms in each cup instead of noodles/zucchini and add sauce/cheese layers in the mushroom. Bake in oven 400 for 15-20 minutes.
Sauce: Medium heat pan add onions, add olive oil and garlic and sauté until tender, about 5 minutes. Stir in ground turkey. Cook until turkey is browned. Add tomato paste, tomato sauce, mushrooms, sage and oregano. Reduce heat and simmer 10 minutes.
For the pasta- Bring large pot of water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on cutting board until you are ready for assembly.
For assembly- Preheat oven to 400 degrees. Cut each pasta sheet in half and in half. Line the edges of the muffin tins with 1 pasta sheet per cup, fill all 24. Pasta sheet will overlap a bit. Step #1 Add 1 spoon of sauce into the bottom of each cup. Step #2 add small spoon ricotta cheese. Step #3 add 1 small slice zucchini. Step #4 add small spoonful sauce. Step #5 top with parmesan cheese. Repeat #1 - #5, sauce, cheese, zucchini, sauce, cheese… layers in all cups. Bake for 15-20 minutes. Serve hot.
Disclaimer Check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.
Delicious by DaVita SegmentsDelicious by DaVita SegmentsMore>>