Description
A delicious and healthy alternative to traditional ravioli, made with thinly sliced zucchini.
Ingredients
Scale
- 2 large zucchini
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Use a mandoline or a sharp knife to slice the zucchini lengthwise into thin strips.
- In a bowl, mix ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
- On a baking sheet, lay out strips of zucchini and add a spoonful of cheese filling, then top with another strip of zucchini.
- Repeat until all zucchini and filling are used.
- Pour marinara sauce over assembled ravioli.
- Bake for 25-30 minutes until heated through.
- Let cool slightly before serving.
Notes
- For a gluten-free option, ensure that the marinara sauce is gluten-free.
- Can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg