Original video by @feelgoodfoodie — all credit to the creator. Full write-up on their site ↗
Zucchini Ravioli
Thin zucchini ribbons wrap around a creamy basil-ricotta filling and bake in marinara until tender and bubbling with melted mozzarella. It's a low-carb take on ravioli that's just as good spooned over pasta.
Ingredients
- 1 jar (25 ounce)marinara sauce
- 3zucchini · large
- 1 container (15 ounce)whole milk ricotta cheese
- 1egg · large
- ½ cupgrated Parmesan cheese · divided
- ¼ cupfresh basil · chopped
- 2 clovesgarlic · minced
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ½ cupshredded mozzarella cheese
Steps
- 1
Trim the ends from the zucchini. Using a Y-shaped vegetable peeler, slice each zucchini lengthwise into thin ribbons — about 15 ribbons per zucchini, for a total of 45.
- 2
Preheat the oven to 375°F. Spread the marinara sauce evenly in the bottom of a 9x13-inch baking dish.
- 3
In a large bowl, combine the ricotta cheese, egg, ¼ cup of the Parmesan cheese, basil, garlic, salt, and pepper.
- 4
Arrange 3 zucchini ribbons on a work surface, overlapping them in the center to form a star shape. Place about 2 tablespoons of the ricotta mixture in the center, then fold the ends of the ribbons over the filling to create a packet.
- 5
Place the ravioli seam-side down over the marinara sauce. Repeat with the remaining ribbons and filling to make 15 ravioli.
- 6
Sprinkle the mozzarella cheese and the remaining ¼ cup Parmesan cheese evenly over the top.
- 7
Bake uncovered for 30 to 35 minutes, until the zucchini is tender and the cheese is melted. Let rest for 5 minutes before serving, then garnish with additional basil.
Creator's notes
Serve it over pasta for a more filling meal — a fun way to get more veggies in without complaints from the kids.
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