Description
A healthy twist on traditional ravioli using zucchini instead of pasta, filled with a delicious cheese mixture.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper.
- Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. You should have around 16 strips.
- In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, oregano, salt, and black pepper. Mix until well combined.
- Lay out 8 zucchini strips on a clean surface. Place about 2 tablespoons of the cheese mixture at one end of each strip. Roll the zucchini around the filling to form a ravioli shape and place seam-side down in the prepared baking dish.
- Repeat with the remaining zucchini strips and cheese mixture.
- Pour the marinara sauce evenly over the zucchini ravioli in the baking dish.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and the zucchini is tender.
- Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.
Notes
- For added flavor, mix in some chopped spinach or sun-dried tomatoes into the cheese filling.
- If you prefer a crispy texture, broil the dish for an additional 2-3 minutes after baking to lightly brown the top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg