Description

Enjoy mouthwatering Zucchini Ravioli, combining tender zucchini slices with a creamy ricotta and cheese filling. Perfect for a quick, healthy meal that satisfies. Simple to make, this dish is a great vegetarian option that brings delightful flavors to your table.

Ingredients

Scale

2 and ¾ cups (708g) homemade meat sauce, divided
3 medium size zucchini
15 ounces (425g) ricotta cheese
8 ounces (227g) italian blend shredded cheese, divided
3 tablespoons (17g) 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). Prepare a 7" x 11" baking pan by lining it with 1 and ½ cups of sauce.
Slice zucchini lengthwise into ¼" thick slices using a mandolin or vegetable slicer, aiming for at least 32 slices. Lay them on a paper towel, sprinkle with salt, and let sit to draw out moisture.
In a bowl, combine ricotta cheese, 4 ounces of the shredded cheese, grated Parmesan, italian seasoning, garlic powder, and salt. Mix well, taste, adjust seasoning if necessary, then add the beaten egg and mix until combined.
Dry the zucchini slices with paper towels. Arrange 4 slices in a "t" shape, overlapping slightly. Place 2 heaping tablespoons of filling in the middle and fold the ends up to create a pocket. Position ravioli seam-side down in the prepared pan.
Top each ravioli with extra filling and about ¼ cup of sauce, then sprinkle with the remaining shredded cheese. Bake for 20 to 25 minutes, or until the cheese is bubbly. Let cool for about 15 minutes before serving.

Notes

You can use store-bought sauce if you prefer saving time in preparation.
Make extra zucchini slices in case some are too thin while slicing.
Leftovers can be stored covered in the fridge for up to 5 days or frozen for up to 3 months; thaw overnight in the fridge before cooking.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 3g
Sodium: 600mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 16g
Cholesterol: 120mg