Italian Zucchini Ravioli


  • 2 large zucchini
  • ½ lb (250 g) boneless chicken breast
  • 7 oz (200 ml) natural tomato sauce
  • Parmesan cheese for gratin
  • olive oil
  • 1 tsp oregano
  • 1 tsp salt
  • 1 pinch of pepper
  • ½ tsp cinnamon
  • 1 tsp salt
  • 1 tsp sugar
  • ½ cup chopped nuts
  • Cut the zucchini into thin vertical strips (approx. 3/16”/0.5 cm thick).
  • On the Instant Vortex control panel, press Air Fry, then set time to 6 Minutes and temperature to 395ºF (200ºC). Press Start.
  • Once Add Food appears on the display, open the basket and arrange the squash previously brushed with olive oil so that they are touching the rack. Some may be overlapping; rearrange them after Minutes so that they cook evenly.
  • When done, remove the squash and set aside.
  • For the natural tomato sauce: heat in a saucepan and add the seasonings. Cook for 10 Minutes and set aside.
  • For the chicken: Sauté the seasoned diced chicken in a frying pan with a little olive oil until golden brown, about 15 Minutes.
  • To assemble: In a rectangular or square Pyrex baking dish, put a slice of zucchini. On the edge of the slice, put 1 tsp  of chicken and roll up to form a cylinder. Repeat with all the zucchini slices and arrange the rolls one next to the other.
  • Finish by topping with tomato sauce, walnuts, and Parmesan cheese.
  • To gratin, bake for about 10 Minutes at 355ºF (180°C).
  • Serve immediately. May accompany with salads (zero carb version), quinoa, or rice.
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