Active Time:30 minsTotal Time:55 minsServings:4Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia LevyCook Mode(Keep screen awake)Ingredients3largecloves garlic, divided2tablespoonsextra-virgin olive oil½teaspoonfennel seeds¼teaspooncrushed red pepper1 (24-ounce) jarlow-sodium marinara sauce1½teaspoonsbalsamic vinegar1largezucchini1(10-ounce) packagefrozen chopped spinach, thawed and squeezed dry1cupwhole-milk ricotta cheese, patted dry1cupfinelygrated Parmesan cheese, divided1large egg, lightly beaten2tablespoonschopped fresh basil, plus more for garnish2teaspoonsgratedlemon zest½teaspoonground pepper⅛teaspoonsaltDirectionsPreheat oven to 400°F with rack in upper third position. Thinly slice 2 garlic cloves. Grate the remaining garlic clove to yield ½ teaspoon; set aside. Combine 2 tablespoons oil, the thinly sliced garlic, ½ teaspoon fennel seeds and ¼ teaspoon crushed red pepper in a large high-sided enameled cast-iron skillet or other ovenproof skillet; heat over medium heat until sizzling. Cook, stirring constantly, until the garlic is softened and the mixture is fragrant, about 2 minutes. Stir in 1 (24-ounce) jar marinara; reduce heat to medium-low. Cook, stirring occasionally, until bubbling, about 5 minutes. Stir in 1½ teaspoons balsamic vinegar. Remove from heat and reserve ½ cup of the sauce mixture in a small bowl.Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia LevyMeanwhile, trim ends off zucchini; discard. Using a mandoline or vegetable peeler, slice the zucchini into thin strips (at least 24 slices). Arrange half of the slices in an even layer on a large, paper-towel-lined baking sheet (there might be some overlap). Place a second layer of paper towels on top. Arrange the remaining zucchini slices on top and place another layer of paper towels on top of the zucchini to blot dry.Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia LevyCombine spinach, ricotta, ½ cup Parmesan, egg, 2 tablespoons basil, 2 teaspoons lemon zest, ½ teaspoon pepper and the grated garlic in a medium bowl; stir well.Arrange 2 zucchini slices on a work surface to make an X. Spoon about 2 tablespoons ricotta mixture in the center of the X. Fold the opposite ends of the slices over the cheese mixture to create a packet. If needed, tuck any excess zucchini under the packet. Repeat with the remaining zucchini slices and ricotta mixture.Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia LevyDelicately nestle the zucchini ravioli, seam-side down, into the sauce in the skillet. Spoon the reserved ½ cup sauce over the ravioli. Sprinkle with the remaining ½ cup Parmesan.Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia LevyBake until the sauce is bubbly around the edges and the cheese is melted, about 20 minutes. Without removing the skillet from the oven, increase oven temperature to broil; broil until the cheese is browned, 2 to 3 minutes. Sprinkle with ⅛ teaspoon salt. Garnish with basil, if desired.Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia LevyNutrition InformationServing Size: 3 ravioliCalories 341, Fat 21g, Saturated Fat 9g, Cholesterol 88mg, Carbohydrates 22g, Total Sugars 13g, Added Sugars 0g, Protein 20g, Fiber 5g, Sodium 470mg, Potassium 579mgEatingWell.com, September 2024Rate ItPrint

Active Time:30 minsTotal Time:55 minsServings:4

Active Time:30 mins

Active Time:

30 mins

Total Time:55 mins

Total Time:

55 mins

Servings:4

Servings:

4

Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia Levy

the ingredients to make the Zucchini Ravioli

Cook Mode(Keep screen awake)Ingredients3largecloves garlic, divided2tablespoonsextra-virgin olive oil½teaspoonfennel seeds¼teaspooncrushed red pepper1 (24-ounce) jarlow-sodium marinara sauce1½teaspoonsbalsamic vinegar1largezucchini1(10-ounce) packagefrozen chopped spinach, thawed and squeezed dry1cupwhole-milk ricotta cheese, patted dry1cupfinelygrated Parmesan cheese, divided1large egg, lightly beaten2tablespoonschopped fresh basil, plus more for garnish2teaspoonsgratedlemon zest½teaspoonground pepper⅛teaspoonsalt

Cook Mode(Keep screen awake)

Ingredients

3largecloves garlic, divided

2tablespoonsextra-virgin olive oil

½teaspoonfennel seeds

¼teaspooncrushed red pepper

1 (24-ounce) jarlow-sodium marinara sauce

1½teaspoonsbalsamic vinegar

1largezucchini

1(10-ounce) packagefrozen chopped spinach, thawed and squeezed dry

1cupwhole-milk ricotta cheese, patted dry

1cupfinelygrated Parmesan cheese, divided

1large egg, lightly beaten

2tablespoonschopped fresh basil, plus more for garnish

2teaspoonsgratedlemon zest

½teaspoonground pepper

⅛teaspoonsalt

DirectionsPreheat oven to 400°F with rack in upper third position. Thinly slice 2 garlic cloves. Grate the remaining garlic clove to yield ½ teaspoon; set aside. Combine 2 tablespoons oil, the thinly sliced garlic, ½ teaspoon fennel seeds and ¼ teaspoon crushed red pepper in a large high-sided enameled cast-iron skillet or other ovenproof skillet; heat over medium heat until sizzling. Cook, stirring constantly, until the garlic is softened and the mixture is fragrant, about 2 minutes. Stir in 1 (24-ounce) jar marinara; reduce heat to medium-low. Cook, stirring occasionally, until bubbling, about 5 minutes. Stir in 1½ teaspoons balsamic vinegar. Remove from heat and reserve ½ cup of the sauce mixture in a small bowl.Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia LevyMeanwhile, trim ends off zucchini; discard. Using a mandoline or vegetable peeler, slice the zucchini into thin strips (at least 24 slices). Arrange half of the slices in an even layer on a large, paper-towel-lined baking sheet (there might be some overlap). Place a second layer of paper towels on top. Arrange the remaining zucchini slices on top and place another layer of paper towels on top of the zucchini to blot dry.Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia LevyCombine spinach, ricotta, ½ cup Parmesan, egg, 2 tablespoons basil, 2 teaspoons lemon zest, ½ teaspoon pepper and the grated garlic in a medium bowl; stir well.Arrange 2 zucchini slices on a work surface to make an X. Spoon about 2 tablespoons ricotta mixture in the center of the X. Fold the opposite ends of the slices over the cheese mixture to create a packet. If needed, tuck any excess zucchini under the packet. Repeat with the remaining zucchini slices and ricotta mixture.Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia LevyDelicately nestle the zucchini ravioli, seam-side down, into the sauce in the skillet. Spoon the reserved ½ cup sauce over the ravioli. Sprinkle with the remaining ½ cup Parmesan.Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia LevyBake until the sauce is bubbly around the edges and the cheese is melted, about 20 minutes. Without removing the skillet from the oven, increase oven temperature to broil; broil until the cheese is browned, 2 to 3 minutes. Sprinkle with ⅛ teaspoon salt. Garnish with basil, if desired.Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia LevyNutrition InformationServing Size: 3 ravioliCalories 341, Fat 21g, Saturated Fat 9g, Cholesterol 88mg, Carbohydrates 22g, Total Sugars 13g, Added Sugars 0g, Protein 20g, Fiber 5g, Sodium 470mg, Potassium 579mgEatingWell.com, September 2024

Directions

Preheat oven to 400°F with rack in upper third position. Thinly slice 2 garlic cloves. Grate the remaining garlic clove to yield ½ teaspoon; set aside. Combine 2 tablespoons oil, the thinly sliced garlic, ½ teaspoon fennel seeds and ¼ teaspoon crushed red pepper in a large high-sided enameled cast-iron skillet or other ovenproof skillet; heat over medium heat until sizzling. Cook, stirring constantly, until the garlic is softened and the mixture is fragrant, about 2 minutes. Stir in 1 (24-ounce) jar marinara; reduce heat to medium-low. Cook, stirring occasionally, until bubbling, about 5 minutes. Stir in 1½ teaspoons balsamic vinegar. Remove from heat and reserve ½ cup of the sauce mixture in a small bowl.Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia LevyMeanwhile, trim ends off zucchini; discard. Using a mandoline or vegetable peeler, slice the zucchini into thin strips (at least 24 slices). Arrange half of the slices in an even layer on a large, paper-towel-lined baking sheet (there might be some overlap). Place a second layer of paper towels on top. Arrange the remaining zucchini slices on top and place another layer of paper towels on top of the zucchini to blot dry.Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia LevyCombine spinach, ricotta, ½ cup Parmesan, egg, 2 tablespoons basil, 2 teaspoons lemon zest, ½ teaspoon pepper and the grated garlic in a medium bowl; stir well.Arrange 2 zucchini slices on a work surface to make an X. Spoon about 2 tablespoons ricotta mixture in the center of the X. Fold the opposite ends of the slices over the cheese mixture to create a packet. If needed, tuck any excess zucchini under the packet. Repeat with the remaining zucchini slices and ricotta mixture.Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia LevyDelicately nestle the zucchini ravioli, seam-side down, into the sauce in the skillet. Spoon the reserved ½ cup sauce over the ravioli. Sprinkle with the remaining ½ cup Parmesan.Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia LevyBake until the sauce is bubbly around the edges and the cheese is melted, about 20 minutes. Without removing the skillet from the oven, increase oven temperature to broil; broil until the cheese is browned, 2 to 3 minutes. Sprinkle with ⅛ teaspoon salt. Garnish with basil, if desired.Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia LevyNutrition InformationServing Size: 3 ravioliCalories 341, Fat 21g, Saturated Fat 9g, Cholesterol 88mg, Carbohydrates 22g, Total Sugars 13g, Added Sugars 0g, Protein 20g, Fiber 5g, Sodium 470mg, Potassium 579mg

Preheat oven to 400°F with rack in upper third position. Thinly slice 2 garlic cloves. Grate the remaining garlic clove to yield ½ teaspoon; set aside. Combine 2 tablespoons oil, the thinly sliced garlic, ½ teaspoon fennel seeds and ¼ teaspoon crushed red pepper in a large high-sided enameled cast-iron skillet or other ovenproof skillet; heat over medium heat until sizzling. Cook, stirring constantly, until the garlic is softened and the mixture is fragrant, about 2 minutes. Stir in 1 (24-ounce) jar marinara; reduce heat to medium-low. Cook, stirring occasionally, until bubbling, about 5 minutes. Stir in 1½ teaspoons balsamic vinegar. Remove from heat and reserve ½ cup of the sauce mixture in a small bowl.

a photo of the sauce in the cast iron skillet

Meanwhile, trim ends off zucchini; discard. Using a mandoline or vegetable peeler, slice the zucchini into thin strips (at least 24 slices). Arrange half of the slices in an even layer on a large, paper-towel-lined baking sheet (there might be some overlap). Place a second layer of paper towels on top. Arrange the remaining zucchini slices on top and place another layer of paper towels on top of the zucchini to blot dry.

a photo of the zucchini slices on paper towel

Combine spinach, ricotta, ½ cup Parmesan, egg, 2 tablespoons basil, 2 teaspoons lemon zest, ½ teaspoon pepper and the grated garlic in a medium bowl; stir well.

Arrange 2 zucchini slices on a work surface to make an X. Spoon about 2 tablespoons ricotta mixture in the center of the X. Fold the opposite ends of the slices over the cheese mixture to create a packet. If needed, tuck any excess zucchini under the packet. Repeat with the remaining zucchini slices and ricotta mixture.

a photo of the zucchini being stuffed with the mixture

Delicately nestle the zucchini ravioli, seam-side down, into the sauce in the skillet. Spoon the reserved ½ cup sauce over the ravioli. Sprinkle with the remaining ½ cup Parmesan.

a photo of the zucchini pieces in the skillet before going into the oven

Bake until the sauce is bubbly around the edges and the cheese is melted, about 20 minutes. Without removing the skillet from the oven, increase oven temperature to broil; broil until the cheese is browned, 2 to 3 minutes. Sprinkle with ⅛ teaspoon salt. Garnish with basil, if desired.

a recipe photo of the Zucchini Ravioli

Nutrition InformationServing Size: 3 ravioliCalories 341, Fat 21g, Saturated Fat 9g, Cholesterol 88mg, Carbohydrates 22g, Total Sugars 13g, Added Sugars 0g, Protein 20g, Fiber 5g, Sodium 470mg, Potassium 579mg

Nutrition Information

Serving Size: 3 ravioliCalories 341, Fat 21g, Saturated Fat 9g, Cholesterol 88mg, Carbohydrates 22g, Total Sugars 13g, Added Sugars 0g, Protein 20g, Fiber 5g, Sodium 470mg, Potassium 579mg

Serving Size: 3 ravioli

Calories 341, Fat 21g, Saturated Fat 9g, Cholesterol 88mg, Carbohydrates 22g, Total Sugars 13g, Added Sugars 0g, Protein 20g, Fiber 5g, Sodium 470mg, Potassium 579mg

EatingWell.com, September 2024

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