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Zucchini Ravioli

Yields4 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

 2 medium zuchinni
 1 cup part-skim ricotta
 ¼ cup grated parmesan
 1 egg
 ¼ cup chopped fresh spinach
 ¾ cup low sugar marinara sauce
 ¾ cup low fat mozzarella
 2 tsp parmesan cheese (for the top)
1

Preheat the oven to 375 degrees F. 

2

Using a potato peeler, slice the two sides of each zucchini into thin flat strips, peeling until you reach the center. You will end up with 25-30 slices. 

3

In a small mixing bowl, combine the ricotta, parmesan, egg, and spinach. Separately, fill the bottom of a 9×13 baking dish with the marinara sauce. 

4

To assemble the zucchini ravioli: overlap two strips of squash then overlap two more strips perpendicular on top of the first strips, creating a T shape.

5

Spoon 1 tablespoon of filling in the center of the squash then bring the ends of the strips together, overlapping each other.

6

Turn the ravioli over and place in the baking dish to seal the bottom.

7

Top with mozzarella and more Parmesan. Bake the zucchini ravioli for 30 minutes, until the zucchini is cooked and the cheese is browned.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories226
% Daily Value *
Total Fat 9g12%
Total Carbohydrate 12g5%

Total Sugars 2g
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.