Zucchini Pocket Parmesan

I saw something similar to this posted online and decided to take the inspiration to make a yozenity version. This zucchini recipe takes classic Italian flavors (sauce, ricotta, parmesan, mozzarella) and makes them a bit more waistline friendly by removing the pasta and replacing with fresh, delicious zucchini. I choose to buy my cheese whole and grate or shred myself. Why? Because cheese producers add cellulose to shredded or grated cheese to prevent caking, but I prefer to keep it clean and do it myself.

Makes about 12 pockets (3-4 servings)


  • 4 organic zucchini
  • 1 10oz package frozen spinach, thawed and liquid squeezed out
  • 10 oz Ricotta cheese
  • Quick and Easy Pasta Sauce (or a jar of your favorite store-bought sauce)
  • Parmesan wedge
  • 3 oz Fresh mozzarella
  • 1 egg


  1. Trim ends of zucchini, cut in half lengthwise. Using a Y-peeler, peel zucchini into stripszucchini strips
  2. Make filling: Combine ricotta with spinach, blend well (use forks to separate), grate in ΒΌ cup parmesan, add egg and stir to combine
  3. Make pockets: Lay 2 zucchini strips down with edges lightly overlapping. Lay two more zucchini strips on top, crosswise, with edges overlappingimg_0248
  4. Place a scoop of filling where zucchini strips cross each otherzucchini pocket parmesan
  5. Fold bottom edges of bottom strips overtop of filling. Fold edges of top strips over filling and bottom edges to form a pocket
  6. Place pockets folded edge side down in a large, greased baking dishzucchini pocket parmesan
  7. Cover pockets with pasta sauce, dot with fresh mozzarella balls, and shred parmesan overtop zucchini pocket parmesan
  8. Bake at 375 degrees for about 25 minutes.zucchini pocket parmesan

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