Zucchini, Squash and Ricotta Pouches

Looking for a new way to enjoy your favorite lasagna dish? This is a great way to get that cheesy taste and texture without the excess carbohydrates. Bonus points - it’s super fun and quick to make!

Interested in low carb alternatives of more comfort foods? Check out this article!

Makes 12 pouches
Serving Size: 3 prepared pouches


  • 5-6 medium summer squash and zucchini variety
  • 1 15 oz container of part-skim ricotta cheese
  • ½ cup shredded mozzarella cheese
  • 1½ cups spaghetti sauce


  1. Preheat oven to 425°F.
  2. Mix ricotta and mozzarella in a bowl.
  3. Slice zucchini and summer squash into thin (1/8 in) pieces. I found that it was easier to do this with a potato peeler than with a knife.
  4. Place 2-4 slices lengthwise and then widthwise over top of them in the shape of a plus sign.
  5. Place one large spoonful of cheese mixture in the middle, fold sides over each other and place upside down in baking dish.
  6. Repeat until cheese mixture, squash and zucchini are gone (should yield approximately 12 pouches).
  7. Pour spaghetti sauce over top.
  8. Place in oven and bake for 20-25 minutes.
  9. Serve warm.

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Nutrition facts

Per Serving

  • calories: 273
  • carbohydrates: 20.25g
  • fat: 15g
  • fiber: 3.6g
  • protein: 18g
  • sugar: 6.4g

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