Zucchini "Ravioli" with Roasted Tomato Basil Sauce

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Grape tomatoes

  Red, ripe, raw, year round average

  1 cup grape tomatoes or 149g

• Garlic

  Raw

  4 cloves, minced or 12g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Balsamic vinegar

  2 tbsp or 32g

• Basil

  Fresh

  8 tbsp, chopped or 21g

• Thyme

  Fresh

  4 tsp or 3g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

• Ricotta cheese

  Part skim milk

  1 cup or 248g

• Feta cheese

  ½ cup, crumbled or 75g

• Parmesan cheese

  Low sodium

  ½ cup, grated or 50g

Directions

1. Preheat the oven to 425°F.
2. In a baking dish, layer the tomato slices, garlic, and grape tomatoes. Add half of the olive oil, balsamic vinegar, half of the basil, thyme, crushed red pepper, and a pinch of salt and pepper. Toss lightly to combine. Bake for 15 minutes or until the tomatoes begin to burst.
3. Meanwhile, prepare the zucchini ravioli by slicing the zucchini into 1/4-inch wide strips using a mandolin or vegetable peeler. Lay them flat on a paper towel-lined counter and sprinkle with salt.
4. In a medium bowl, mix the ricotta, feta, Parmesan, remaining basil, and a pinch of salt and pepper.
5. Arrange 4 zucchini strips in a star pattern, place a tablespoon of the cheese mixture in the center, and fold the zucchini over the filling.
6. Remove the tomatoes from the oven and place the zucchini ravioli seam-side down in the sauce. Drizzle with olive oil, season with salt and pepper, and bake for an additional 15 minutes or until warmed through.
7. Serve garnished with grated Parmesan. Enjoy!