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Yessss! These are little zucchini pockets filled with glorious oooey gooey cheesy wonderfulness.  Can you tell I’m loving this?

I made mine with a simple san Marzano tomato basil sauce and used farm fresh Calabrian ricotta cheese, Pecorino Romano as my parmesan along with fresh mozzarella. I ALSO GRILLED MY ZUCHINNI SLICES FIRST.  Zucchinis hold lots of water and can make all that deliciousness run out.  Oh, and I finished mine off with some GF bread crumbs and shaved Pecorino Romano crumble on top.  I served it with an arugula lemon salad and some grilled chicken cutlets. It was ” delish” to say the least. This dish WILL NOT  DISAPPOINT. I’m already thinking for the next time I make them.  Maybe I’ll use a meat filling, idk yet.

I could totally see these “ravioli” on a Sunday supper table. Here  in NYC we do Sunday Italian suppers.  Which means eating a lot but this could really tone it down without anything to sacrifice. It would easily accompany a Sunday pot. A slow cooked Sunday sauce here is filled lots of meatballs, braciole, ribs, sausage, you name it, it’s in there.  You know what I’m talking about “Gravy”. Well, these light and delicious zucchini ravioli could without a doubt replace a traditional one for its spot in that Sunday supper. For me anyway, I have to skip that gluten being Celiac and this, well…makes me happy.

Recipe from Delish.com, another favorite of mine.

imageINGREDIENTS

4 medium zucchini
2 c. ricotta
1/2 c. finely grated parmesan, plus more for garnish
1 Egg, lightly beaten
1/4 c. thinly sliced basil, divided
1 Garlic clove, minced
kosher salt
Freshly ground black pepper
1 1/2 c. marinara sauce
1/2 c. shredded mozzarella

DIRECTIONS

Preheat oven to 375 degrees F. Grease a large baking dish with olive oil.
Make the Noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.”
Make the Filling: Combine ricotta, parmesan, egg, and 2 tablespoons basil in a medium bowl. Season with salt and pepper to taste.
Assemble the Ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn the ravioli over and place in the baking dish seam-side down. Pour marinara sauce around the zucchini. Top ravioli with mozzarella. Bake until the zucchini noodles are “al dente” and the cheese is melted and starting to brown on top; 20 to 30 minutes.
Top with more basil and parmesan and serve.

check out Video recipe page., my new obsession.

Not only am I obsessed with these recipe videos, some of the recipes have been my all time favorites already. Like this zucchini ravioli, it really is at the top of my list just like that.

THE TIP I HAVE FOR THIS RECIPE IS TO GRILL OR DRAIN THE ZUCHINNI.  For the ZUCHINNI cut, peel but then either grill or salt and leave in strainer over sink to drain excess liquid before assembling.

Live, eat, share, gluten-free and FODMAPish.