This "ravioli" is full of veggies, fiber, anti-oxidants, flavour, and is grain and gluten free. So satisfying and fulfilling! You can include meat if that's your thing, and modify depending on what is in your fridge. The process is a bit finicky because the zucchini needs to be sliced thinly, but most ravioli or lasagna dishes tend to be a bit more labour intensive anyway.
Like I said, this recipe has been adapted from another site: hugsandcookiesxoxo.com and the photo credits go to them as well.
- 4 medium zucchini (or 2 large)
- 1/2 onion. diced
- 1/2 pepper, diced
- 1/2 cup chopped cremini mushrooms
- 2 cups whole milk ricotta
- ½ c. grated parmesan, plus more for garnish
- 1 egg
- handful of chopped basil (you can use chives, parsley, oregano too... what ever you have around!)
- 2 Garlic cloves, minced
- Freshly ground black pepper
- 1½ c. marinara sauce (check your label and make sure that you use one with no added sugar, or sugar is an ingredient very low on the ingredient list)
- ½ c. shredded mozzarella
- In a small pan, gently stir fry the onion, pepper, mushrooms and any bits of zucchini that don't make the "cut" in a small amount of grapeseed oil.
- Mix ricotta, parmesan, egg, basil,garlic, salt and pepper together, set aside.
- Preheat oven 375.
- Pour a bit of the sauce on the bottom of a 9x13 dish to prevent sticking.
- Slice the zucchini with a veggie peeler lengthwise (or use a sharp knife, carefully). Pat dry to absorb extra moisture.
- Lay 2 slices vertical so they overlap and 2 across those.
- Scoop some of the cheese mix + the stir fried veggies into the center and fold all ends into the center.
- Lie them seam side down in dish.
- Top with sauce and cheese.
- Bake 25-30 minutes.
- Remove and sprinkle on more parmesan.