Description
This Zucchini Ravioli offers an irresistible blend of flavors with layers of zucchini and a cheesy ricotta filling, making it a quick and healthy option for dinner!
Ingredients
Scale
- 2 and ¾ cups homemade meat sauce
- 3 medium size zucchini
- 15 ounces ricotta cheese
- 8 ounces italian blend shredded cheese
- 3 tablespoons grated parmesan cheese
- 2 teaspoons italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 large egg lightly beaten
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 total.
- Sprinkle the zucchini slices with salt and let them sit on a paper towel while preparing the filling.
- In a bowl, mix together ricotta, 4 ounces of shredded cheese, grated Parmesan, seasoning, garlic powder, and salt.
- Taste and adjust seasoning if necessary, then stir in the beaten egg and mix until combined.
- Pat zucchini slices dry with a paper towel. Arrange 4 slices in a 't' shape and spoon 2 tablespoons of filling onto each.
- Fold the ends of zucchini slices to form pockets, placing them seam side down in the prepared pan. Repeat the process with remaining slices.
- Top each ravioli with additional filling and about ¼ cup of sauce, then sprinkle remaining shredded cheese on top.
- Bake for 20 to 25 minutes until the cheese is bubbly. Let cool for 15 minutes before serving.
Notes
Feel free to use store-bought sauce if you’re short on time.
Extra zucchini slices can be made if some are too thin while slicing.
Leftovers can be stored in the refrigerator for up to 5 days or frozen for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 5g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg