Zucchini Ravioli

Ingredients

• 2 large zucchini
• 2 teaspoons reduced-fat Parmesan cheese, for sprinkling
• 1 tablespoon reduced-fat cheddar cheese, for sprinkling
• 1 tablespoon fresh basil or parsley, chopped (for garnish)

For the Ricotta Filling:

• 1 cup low-fat milk ricotta cheese

• 2 large eggs

• 1 cup chopped basil or parsley

• 1 tablespoon garlic powder

• 1/2 cup shredded reduced-fat Parmesan cheese

• Salt and pepper, to taste

• 1 cup low-fat marinara sauce

Instructions

1. Start by preparing the zucchini "noodles" for the ravioli. Trim the ends of the zucchini and use a peeler to peel thin ribbons lengthwise. Set the ribbons aside.

2. For the ricotta filling, in a bowl, combine low-fat ricotta cheese, eggs, chopped basil or parsley, garlic powder, shredded reduced-fat Parmesan cheese, salt, and pepper. Use a fork to mash and mix everything until well combined. Set the filling aside.

3. Preheat your oven to 350°F (180°C).

4. Spread a layer of low-fat marinara sauce in a baking dish.

5. To assemble the zucchini ravioli, take two thin ribbons of zucchini and place a heaping spoonful of the ricotta filling in the center. Top with another two ribbons of zucchini, creating a cross-section formation. Gently press to seal the edges. Repeat until all zucchini ribbons and filling are used.

6. Arrange the assembled zucchini ravioli parcels over the marinara sauce in the baking dish.

7. Sprinkle chopped fresh basil or parsley over the top, followed by reduced-fat Parmesan cheese and reduced-fat cheddar cheese.

8. Bake in the preheated oven for 5 to 7 minutes, until the cheese is melted and slightly golden.

9. Remove from the oven and let cool for a few minutes before serving.

10. Garnish with additional fresh herbs if desired. Serve warm and enjoy this healthy and delicious veggie-filled meal!

This zucchini ravioli is a nutritious and satisfying dish that's sure to please everyone at the table!