Happy Labor Day! I am enjoying a day off of a work that I have filled with yoga, meal planning and prep, college football and some grilling. The perfect way to end the summer!
I wanted to share this super easy meal that I have been raving about lately as a bonus Labor Day post. I’ll be back tomorrow with my usual weekend recap. Enjoy!
Zucchini Pockets have appeared on the blog a few times and in my kitchen even more than that. When I first started making these I referred to them as “Zucchini Ravioli”, which is how they appear all over the internet. My BF has mentioned SEVERAL times that I am trying to trick him with this name and thinks they should have something less “pasta sounding”. Heh. I guess he is right. Pockets it is!
These are super easy to make and the filling can be switched to almost anything that your little heart desires.
My favorite Zucchini Pocket right now is a Buffalo Chicken Pocket.
In the mix (Makes about 5 pockets):
-2 medium zucchini
-1/2 cup broccoli slaw
-4 oz shredded chicken (I use this method for making my shredded chicken. It is NO FAIL.)
-2 Laughing Cow wedges
-2 tbsp of Frank’s Buffalo Sauce
To slice the cucumber you can use a mandolin or a peeler. I used a peeler. Run the peeler down the cucumber lengthwise to create long, thin strips. They aren’t going to be perfect and they don’t need to be.
To create the pocket lay out your zucchini and weave them together. Unfortunately I got a little over zealous and accidentally deleted the photo I have that shoes just the zucchini all put together. This will give you an idea though. Two vertical and two horizontal strips that make it look like a “t”.
I seasoned my zucchini a little (not needed) and then added a bit of the broccoli slaw onto the middle. The key to keeping the insides from falling out is to make sure that the slices of zucchini are flush together. There is no gap in the middle. The slaw sits nicely right in the middle.
I mixed together the Laughing Cow, Buffalo Sauce and chicken together for my pocket stuffing.
Just plop that right on top of the broccoli slaw. Try to keep it to about 1/4 cup of the chicken mixture. If you add too much the pocket will have a hard time staying together.
Then it is time to wrap the pocket up. Pull the strips over to cover the stuffing. It doesn’t have to be pretty, but just enough to close it up and keep it together. From here, you will carefully flip it over, and place on a cookie sheet that is sprayed with a little PAM.
Season with a little salt & pepper (or Mrs. Dash!) and bake for 20 minutes at 350 degrees.
Perfect! The zucchini will be soft, but not mushy. The broccoli slaw still had a little bit of a crunch that was a nice contrast to the softer zucchini and shredded chicken mixture.
The first time I made these I made a little sauce with Walden Farms Alfredo Sauce & a few tsp of Buffalo Sauce. I wouldn’t recommend the Walden Farms sauce, but I did like the idea of something creamy with the buffalo.
Once I realized how easy these were to make I decided to make them a regular part of my meal plan. A few days later I decided to use up some of my leftover ground turkey.
Turkey & Rice Pocket
In the mix:
-2 medium zucchini
-4 oz ground turkey
-1/2 cup cauliflower rice
Mix together the ground turkey and cauliflower. You could always add a little Laughing Cow too!
Weave together the zucchini strips as I did above and 1/4-1/3 c. of the ground turkey mixture right in the middle.
Wrap the pockets up, flip them over and place on a cookie pan. Bake for 20 minutes at 350 degrees.
These suckers are super easy to make and can be adapted to hold pretty any mixture you can think of. I’m still working on a sauce that I would use for these, so any ideas would be welcome!
I hope you had a great weekend and are enjoying this holiday. The official end of summer is still a few weeks ago, but today feels like the perfect day to send out the season in style.
See ya tomorrow!