Emile Henry Emile Henry Large Rectangular Baker, 13 x 9
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Zucchini noodles can stand in for much more than spaghetti.
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- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 5 mins
- Cal/Serv:
- 220
Ingredients
Extra-virgin olive oil, for baking dish
- 4
medium zucchini
- 2 c.
ricotta
- 1/2 c.
freshly grated Parmesan, plus more for garnish
- 1
large egg, lightly beaten
- 1/4 c.
thinly sliced basil, divided
- 1
clove garlic, minced
Kosher salt
Freshly ground black pepper
- 2 c.
marinara
- 1/2 c.
shredded mozzarella
Directions
- Step 1Preheat oven to 375° and grease a large baking dish with olive oil.
- Step 2Make the noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.”
- Step 3Make the filling: In a medium bowl, combine ricotta, Parmesan, egg, 2 tablespoons basil, garlic, and season with salt and pepper.
- Step 4Assemble the ravioli: 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.
- Step 5Bake until zucchini noodles are “al dente” and the cheese is melty and golden on top, 25 to 30 minutes.
- Step 6Top with remaining basil and Parmesan before serving.
Nutrition (per serving): 220 calories, 17 g protein, 11 g carbohydrates, 2 g fiber, 3 g sugar, 12 g fat, 7 g saturated fat, 500 mg sodium
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