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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