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Zucchini ingredients.png
2 cups
Tomato sauce
1 cup
1 cup
Cremini mushroom

Preheat the oven to 400 degrees F.

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

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

Mix the mushrooms and ricotta cheese.


Salt and pepper.

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.

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

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

Bake 30 min

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