Ever seen a zucchini ravioli recipe and gotten really excited until you realized you don't have the "tools to succeed" at cutting the zucchini so thin?
Well, problem solved. Same ingredients, different method, just as yummy.
Here's what you'll need:
4 zucchinis
1/4 C basil, chopped (optional)
1 clove minced garlic
1 egg
1 1/2 C marinara of choice
1/2 C shredded mozzarella
1/2 C grated parmesan
2 C low-fat ricotta
Sprinkle of salt and pepper
Here's how you make it:
Preheat the oven to 400F.
Slice the zucchini pretty thin (the long way), and place all strips between 2 paper towels to dry for 5-10 mins. Set books on top to press them.
Meanwhile, mix together the basil, garlic, egg, parmesan, ricotta, and salt and pepper.
Layer half of the zucchini slices in a 9 x 13 pan. Add all of the filling, then 1/2 of the sauce, then the rest of the zucchini, then remaining sauce, and top with mozzarella cheese.
Bake for 25 minutes, and broil for 2 more if you'd like (to get a brown crusty cheese).
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