I don’t grow my own zucchini. If I did, I might not be interested in trying yet another way to use it up. But I have made this recipe three times. It is delicious. I really need to invest in a better, wider vegetable peeler that can handle the ups and downs of slicing zucchini.
4 medium zucchini, 2 cups ricotta, 1/2 cup grated parmesan, 1 egg (lightly beaten), 1/4 cup sliced basil (or dried), salt and pepper, 1 1/2 cups pasta sauce, 1/2 cup grated mozzarella
Preheat over to 375 F, and grease a large baking dish (9 x 12).
Made the noodles: slice two sides of each zucchini lengthwise to create two flat sides. Use a vegetable peeler to slice each zucchini into thin flat strips (bring your patience!). These are the noodles.
Make the filling: combine ricotta, parmesan, egg, basil, salt and pepper in bowl.
Assemble the ravioli: lay two strips of zucchini side by side so they are slightly overlapping. Lay two more noodles on top, perpendicular to the first noodles. This creates a T shape. Spoon about 1 T of filling in the centre of the T. Fold the ends of the strips into the centre – working one side at a time. Turn the ravioli over and place the seam side down in the baking dish. Pour tomato sauce over and around the ravioli. Top with mozzarella. Bake 20-30 minutes until cheese is melting and starting to brown on top.
This is so tasty. Little bit of al dente crunch to the zucchini noodles. Lots of gooey cheesy taste. It helps to have a big countertop to make this one – if you like the assembly line look of the little pillows of ricotta all set out in a row.