Zucchini Fazzoletti stuffed with cheese, cauliflower Alfredo sauce & tomato coulis

Prep time: 30 minutes / Cook time: 30 minutes / Servings: 10 to 12 fazzoletti (2 to 3 servings)

Fazzoletti are thin, folded pasta squares traditionally stuffed with a variety of fillings. In this light and healthy twist, zucchini ribbons replace the pasta sheets, filled with a creamy mixture of ricotta, mascarpone, mozzarella, and Parmesan, delicately flavored with fresh mint, lemon zest, and nutmeg.

They are baked in a cauliflower Alfredo sauce (made with almond milk and Parmesan) and served on a bed of tomato coulis. A refined, fresh, and exquisite dish — perfect for summer dining.

Zucchini Fazzoletti

Ingredients

For zucchini

• 3 to 4 medium zucchinis (about 8 in. long)
  

For cauliflower Alfredo sauce

• 6 Italian tomatoes, halved

• 1 tbsp. extra virgin olive oil

• 6 cups cauliflower florets

• 1 cup diced onion

• 2 garlic cloves, crushed

• 1 cup chicken broth

• 1 cup unsweetened almond milk

• 1 cup grated Parmesan

• Salt & pepper, to taste
  

For stuffing

• 1 cup fresh ricotta

• 1 tsp. lemon zest

• ½ cup shredded mozzarella (room temperature)

• ½ cup mascarpone cheese (room temperature)

• ¼ cup freshly grated Parmesan (room temperature)

• ⅛ tsp. freshly grated nutmeg

• ½ tsp. kosher salt

• Freshly ground black pepper, to taste

• 1 egg

• 2 tbsp. extra virgin olive oil
  

For baking

• 1 cup shredded mozzarella

• 1 cup cauliflower Alfredo sauce

• 1 cup tomato sauce or purée
  

For serving

• Parmesan shavings

• Fresh basil leaves, minced

• 1 cup cauliflower Alfredo sauce

• 1 cup tomato coulis

Preparation

Cauliflower Alfredo sauce: in a large saucepan, heat olive oil with onion and garlic for 1–2 minutes. Add broth, almond milk, and cauliflower. Bring to a boil, then simmer 4–5 minutes until tender.

Remove from heat, let cool 5 minutes, then blend until smooth (3–4 minutes). Add Parmesan and blend another 30 seconds. Set aside. (For a thinner sauce, add more milk.)

Stuffing: in a bowl, mix ricotta, mascarpone, mozzarella, Parmesan, lemon zest, nutmeg, salt, pepper, and egg. Set aside.

Zucchini sheets: trim ends, slice lengthwise into wide ribbons using a mandolin. Arrange two strips vertically and two horizontally to form a cross. Place about 1 ½ tbsp. filling in the center. Fold sides to seal and flip seam-side down. Repeat. Fold each side to seal the ricotta mixture. Flip over the ravioli so the seam side is on the bottom. Repeat process with remaining strips.

Assembly: in a baking dish, spread 1 cup cauliflower Alfredo and 1 cup tomato coulis.

In a baking pour 1 cup cauliflower Alfredo sauce to bottom and 1 cup tomato purée or sauce and spread well with a spatula. Evenly place the zucchini Fazzoletti.

Arrange zucchini fazzoletti, sprinkle with mozzarella, and bake at 375 °F (190 °C) for 20–25 minutes.

Serve on tomato coulis and Alfredo cauliflower sauce with Parmesan slivers and fresh basil and enjoy!

#italiancuisine #fazzoletti #zucchinirecipes #homemadepasta #glutenfree #healthyrecipe #homemadefood #comfortfood #summermeal #delicious #foodie #tastydish #easyrecipe #freshflavors #dinnerideas