Yields 2 servings
Ingredients:
2 medium zucchini-total weight 10 ounces
1 cup part skim ricotta
¼ cup parmesan
1 egg
¼ cup chopped fresh spinach
¾ cup marinara sauce (like Raos)
¾ cup low fat mozzarella
2 tbsp parmesan
Directions:
Preheat the oven to 375 degrees.
Using a peeler, slice the zucchini into flat slices. You should end up with 25-30 slices.
In a small bowl combine the ricotta, parmesan, egg and spinach.
Fill the bottom of the baking dish with marinara.
To assemble: overlap two strips of squash then overlap two more strips creating a T shape. Spoon 1 tbsp of filling in the center of the squash then bring the ends of the strips together, overlapping each other. Turn the ravioli over and place in a baking dish. Top with more marinara, mozzarella and parmesan.
Bake zucchini ravioli for 30 min. Until the zucchini is al dente and the cheese on top is turning a golden brown.
