keto zucchini pockets

I made zucchini pockets by stuffing thinly sliced zucchini with a mixture of ricotta, mozzarella, spinach, and basil. I coated them in almond flour, egg, and Parmesan cheese before frying in olive oil. Then, I baked them in marinara sauce until hot and bubbly. They turned out delicious

Here’s a detailed keto recipe for your zucchini pockets:

Ingredients:

• Zucchini, thinly sliced
• Ricotta cheese
• Mozzarella cheese, shredded
• Spinach, chopped
• Fresh basil leaves, chopped
• Almond flour
• Eggs
• Parmesan cheese, grated
• Olive oil
• Marinara sauce (sugar-free or low-carb)

FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Thinly slice the zucchini using a mandolin or a sharp knife.
3. Cross-cross two slices of zucchini to form a pocket.
4. In a bowl, mix together ricotta cheese, shredded mozzarella cheese, chopped spinach, and chopped basil leaves.
5. Place a spoonful of the cheese mixture onto one side of the zucchini pocket and fold it over to enclose the filling.
6. Roll the stuffed zucchini pocket in almond flour to coat it evenly.
7. Beat the eggs in a shallow dish and dip the coated zucchini pocket into the beaten eggs.
8. Roll the egg-coated zucchini pocket in grated Parmesan cheese until it’s fully coated.
9. Heat olive oil in a frying pan over medium heat. Carefully place the coated zucchini pockets in the hot oil and fry until they are golden brown on both sides.
10. Once fried, transfer the zucchini pockets to a baking dish lined with parchment paper.
11. Pour marinara sauce over the zucchini pockets, covering them evenly.
12. Bake in the preheated oven for about 15-20 minutes, or until the marinara sauce is hot and bubbly.
13. Serve the zucchini pockets hot, garnished with fresh basil leaves if desired.

Enjoy these delicious and keto-friendly zucchini pockets as a flavorful and satisfying meal

FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE