Zucchini is delicious, nutritious, and not at all native to the United States! Many historical records indicate that the first zucchinis made it to North America in the 1920’s. During the mass migrations from Europe to North America in the early 20th century, many immigrants brought their possessions — and produce — from home!
Thanks to Italian immigrants, this veggie made its way to the USA, and the rest is history! While noodles are tasty, we also know that they’re high in carbs. This recipe substitutes one Italian delicacy for another, resulting in a delicious homemade ravioli made from fresh zucchini and mozzarella cheese.
Preheat oven to 375° and grease a large baking dish with olive oil.
Make 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.”
Make the Filling: In a medium bowl, combine ricotta, Parmesan, egg and 2 tablespoons basil and season with salt and pepper.
Assemble 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 the ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around the zucchini and top ravioli with mozzarella.
Bake until zucchini noodles are “al dente” and the cheese is melted and starting to brown on top; 25 to 30 minutes.
Top with remaining basil and Parmesan and serve.
|Nutritional Analysis||Per Serving|
|Total Fat||6 g|
|Saturated Fat||1.5 g|
|Dietary Fiber||1 g|
This recipe comes courtesy of Delish recipes, and was written up by Lauren Miyashiro.