Ingredients
Scale
- 2 and ¾ cups (708g) homemade meat sauce, divided
- 3 medium size zucchini
- 15 ounces (425g) ricotta cheese
- 8 ounces (227g) italian blend shredded cheese, divided
- 3 tablespoons (17g) grated parmesan cheese
- 2 teaspoons italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 large egg, lightly beaten
Instructions
- Preheat the oven to 375ºF (191ºC) and line a baking pan with 1 and ½ cups of sauce.
- Slice zucchini lengthwise to ¼" thickness using a mandolin or vegetable slicer, aiming for at least 32 slices. Lay them on a paper towel, sprinkle with salt, and let them sit.
- In a medium bowl, combine ricotta, 4 ounces of shredded cheese, parmesan, italian seasoning, garlic powder, and salt. Mix well and add the beaten egg before combining everything again.
- Blot zucchini slices dry, then arrange 4 slices in a 't' shape. Place 2 heaping tablespoons of filling in the center, folding the zucchini over to form a pocket. Place seam side down in the baking pan.
- Cover each ravioli with additional filling and about ¼ cup of sauce. Sprinkle remaining shredded cheese on top and bake for 20 to 25 minutes until bubbly. Let cool for 15 minutes before serving.
Notes
Feel free to use store-bought meat sauce if short on time.
Extra zucchini slices can be prepared in case some are too thin; reserve for future use.
Leftovers can be stored in the refrigerator for up to 5 days and freeze well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.