Description

This Zucchini Ravioli is a delightful dish packed with flavor, featuring thinly sliced zucchini, creamy ricotta, and a savory meat sauce. It’s perfect for anyone looking for a quick and healthy meal option that’s sure to impress.

Ingredients

Scale

2 and ¾ cups homemade meat sauce divided; store bought (25 ounce jar) and/or non-meat sauce is also fine
3 medium size zucchini
15 ounces ricotta cheese
8 ounces italian blend shredded cheese divided
3 tablespoons grated parmesan cheese
2 teaspoons italian seasoning
1 teaspoon garlic powder
¼ teaspoon salt
1 large egg lightly beaten

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Instructions

Preheat the oven to 375ºF (191ºC). Line a baking pan with 1 and ½ cups of sauce and set aside.
Slice zucchini lengthwise to ¼" thickness using a mandolin or vegetable slicer, aiming for at least 32 slices. Sprinkle them with salt and let them sit on a paper towel to dehydrate.
In a bowl, mix ricotta, 4 ounces of shredded cheese, grated Parmesan, italian seasoning, garlic powder, and salt. Taste the filling and adjust seasoning if needed, then add the lightly beaten egg and mix again.
Place 4 zucchini slices like a lowercase 't' on a surface, using 2 horizontally and 2 vertically, slightly overlapping. Add 2 tablespoons of filling in the center and fold the zucchini to form a pocket. Place seam side down in the prepared pan.
Top each ravioli with more filling and about ¼ cup of sauce, then sprinkle the remaining shredded cheese over everything. Bake for 20-25 minutes until cheese is bubbly. Cool for 15 minutes before serving.

Notes

Feel free to use store-bought sauce for quicker preparation.
Make extra zucchini slices to compensate for any that may break during assembly.
Leftovers can be stored in the fridge for up to 5 days or frozen for 3 months.

Nutrition

Serving Size: 1 ravioli
Calories: 230
Sugar: 2g
Sodium: 450mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 10g
Cholesterol: 70mg