Peel the zucchini lengthways with a vegetable peeler or a mandoline.
Place the strips on paper towel and lightly salt to release excess water. Let sit for 15 minutes.
Lightly pat the zucchini strips with paper towel to remove moisture.
Taking two zucchini strips arrange them in a cross shape.
Place the mozzarella in the centre, trimming off any edges to ensure it fits.
Scatter the chopped basil and sundried tomatoes over the mozzarella.
Season with the garlic powder, salt and pepper.
Wrap the zucchini into a parcel with one strip at a time. Work round clockwise with the strips so that the mozzarella is covered neatly with them.
Dip the mozzarella parcels into the beaten egg, then into the almond flour. Double dip if need be to get a decent coating.
Heat the olive oil in a frying pan and gently fry the zucchini raviolini for 3 minutes each side until golden.
Serve with a sauce (marinara is delicious) and enjoy