Directions
- 1Slice zucchini lengthwise using a mandoline or vegetable peeler.
- 2Mix ricotta cheese with Italian seasoning, garlic powder and onion powder.
- 3Form a plus sign with 2 slices of zucchini.
- 4Spoon a scoop of the ricotta mixture, and fold over the sides of the zuchinni to shape your ravioli.
- 5Pour half of the marinara sauce in a cast iron pan or oven safe dish, and spread around to coat the bottom.
- 6Place raviolis in the coated dish.
- 7Top each ravioli with a spoonful of marinara sauce and mozzarella cheese.
- 8Bake for 20-30 minutes until the cheese is browned and the sauce is bubbling.
- 9Heat olive oil over medium heat and sauté shallots for 2-3 minutes.
- 10Add the frozen corn and heat through. Mix in the chili onion crunch and set aside.
- 11Divide the corn mixture into wide bowls. Top with 3-4 raviolis and garnish with basil. Enjoy!
Ingredients
- 2 3 large zucchini
- 16 oz ricotta cheese
- 24 oz marinara sauce
- shredded mozzarella
- Italian seasoning
- garlic powder
- onion powder
- 2 cups frozen roasted corn
- 1 shallot
- basil
- 2 tbsp chili onion crunch
Equipment
mandolinvegetable peelercast iron panoven safe dish
Tips
- Preheat oven to 375 degrees Fahrenheit.
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