Baked Zucchini Ravioli is a recipe from a video one of my friends shared on Facebook. Ya gotta love social media.
The folks at Delish shared this wonderful recipe in a video that shows the process beautifully. Sometimes reading a recipe is open to interpretation. By that I mean sometimes the explanations on how a recipe is put together can be confusing. Click here to see the video.
As I’ve made endless reference to in my blog is my love of gardening and the abundance I always seem to have!
Early this year, I wasn’t sure my zucchini plant was going to produce anything. My Aunt ….also an avid gardener…..and I were talking, and she was having the same issue……these plants were on providing a single zucchini!
Fast forward a couple of weeks…..yikes!!!! What am I going to do with all these zucchini????
Baked Zucchini Ravioli of course. Confession time: My first attempt at this recipe was a dismal failure. I tried to use my mandolin for the slices, and it just would not cut them thin enough to fold as the video shows. Frustrated I made the zucchini into lasagna.
It was totally delicious, but it was watery and took forever to bake.
Sometimes I think I know better than….well anyone…lol this was not the case with this recipe. So I followed the instructions and used a vegetable peeler. World of difference. The slices were perfectly thin and pliable.
What to do about the wateriness? When making dishes from veggies that have high water content. If you sprinkle them with salt and let them”drain” a bit, your end product will not have all the water that the, in this case, zucchini lets off.
My second attempt at this dish was a total success. Tim loves this dish…score!!
Looking to use an abundance of zucchini? Baked Zucchini Ravioli.
Check out another of our zucchini recipes here.Print
Click here for video from Delish. Shows process for assembling this dish.
4 medium zucchini
2 cups ricotta
1/2 cup freshly grated Parmesan, plus more for garnish
1 large egg, lightly beaten
1/4 c. thinly sliced basil, divided
1 clove garlic, minced
Freshly ground black pepper
2 cups marinara
1/2 cup shredded mozzarella
Preheat oven to 375° and spray a large baking dish with non-stick cooking spray.
Make the noodles:
Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.”
Place sliced zucchini on a paper towel-lined baking sheets and sprinkle with salt. Allow zucchini to sit for about 1/2 an hour to let any water from the zucchini drain away.
Make the filling:
In a medium bowl, combine ricotta, Parmesan, egg, 2 tablespoons basil, garlic, and season with salt and pepper.
Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around zucchini and top ravioli with mozzarella.
Bake 25 to 30 minutes.
Top with remaining basil and Parmesan before serving.
Keywords: zucchini, marinara sauce, ricotta cheese, bake, main dish, low carb, healthy