Preheat the oven to 400 degrees F.

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Slice zucchini lengthwise into very thin slices using a mandolin or a vegetable peeler.

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Chop mushrooms into small pieces and cook them in a pan with olive oil until light golden brown.

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Mix the mushrooms and ricotta cheese.

 

Salt and pepper.

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Lay 2 slices of zucchini vertical so they overlap and 2 across to create a criss-cross.
 

Add 1 tablespoon of the ricotta and mushroom mix in the center and fold all zucchini ends into the center.

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Add 1/2 cup of tomato sauce at the bottom of a baking dish.

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Place the zucchini ravioli in the dish and top with the remaining tomato sauce and shredded mozzarella cheese.

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Bake 30 min

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