50 grams of raw zucchini, sliced
3 oz shredded cooked chicken
1 oz low fat cream cheese
1/2 tsp yellow curry powder
For the filling, use 3 ounces of cooked shredded chicken (I used leftover rotisserie chicken for this) and add 1 tsp of curry powder. Mix in 1 ounce of cream cheese. Form the filling into a 4 balls and then shape into squares.
To make the ravioli, slice the zucchini length wise with a vegetable peeler making long wide strips. Lay 2 strips next to each other vertically. Lay 2 more strips horizontally on the vertical strips. It will look like a t. Place 1 square of filling in the center and fold over the zucchini to cover the ravioli. Repeat and make 4 raviolis.
On a heated counter grill, grill the raviolis for about 5 minutes until golden.
This entire recipe makes 4 raviolis and counts for 1 green, 1/2 leaner, 3 condiments. If you use full fat cream cheese instead of low fat, this recipe would count for 1 green, 1/2 leaner, 1 condiment and 1 healthy fat.
260 calories, 4 g carbs, 15 g fat, 25 g protein. This is factored using rotisserie chicken. The calories and fat would be lower using boneless skinless skin breast.