halfbakedharvest4.2
3 Cheese Zucchini "Ravioli" with Roasted Tomato Basil Sauce
Zucchini wrapped around a bundle of cheese, then served over a warm batch of homemade roasted tomato sauce.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●peeler
- ●oven
📝 Preparation Steps
1
Preheat the oven to 425 degrees F.In a baking dish, layer the tomato slices, garlic, and cherry tomatoes. Add the olive oil, balsamic vinegar, basil, thyme, crushed red pepper, and a pinch each of salt and pepper. Toss lightly to combine. Bake for ⏱️ 15 minutes or until the tomatoes begin to burst. Meanwhile, make the ravioli. Using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter. Sprinkle the zucchini with salt. In a medium bowl, combine the cheeses, basil, and a pinch each of salt and pepper. Grab 4 zucchini "noodles" and layer them to make a star. Start with 1 noodle, then add another to make a X. Now make another X with the remaining 2 noodles that will overlap with the current X (see above photo). Spoon about 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and filling. Remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Bake for ⏱️ 15 minutes or until the ravioli is warmed though. Serve with fresh basil and grated parmesan. Enjoy!
garlic, minced or grated4 clovescherry tomatoes1 cupbalsamic vinegar2 tablespoonslarge handful fresh basil, roughly choppedchopped fresh basil2 tablespoons
Nutrition Facts
calories
280 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
1 g
sugar Content
5 g
sodium Content
325 mg
protein Content
11 g
cholesterol Content
39 mg
carbohydrate Content
9 g
saturated Fat Content
7 g
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