My mother and I couldn’t be together for Mother’s Day. Because of my work as a social worker in a hospital, we’ve decided it is possible I could transmit the virus to her or my father. With an abundance of caution, we’ve decided it is too high risk for us to eat a meal together.
I’ve been ding dong ditching her a lot these days, including with her groceries, in an effort to keep her healthy. I leave all sorts of gifts, including flowers from my garden, packages of fresh baked goods, and even silly things to make her laugh.
But I did want to cook her a special meal for Mother’s Day, and something healthy too. This ended up being super flavorful, warm, and fresh. The secret ingredient is the lemon zest; it made the flavor really pop!
Zucchini Ravioli
Ingredients:
- 4 medium zucchini, ends removed
- 2 cups part-skim ricotta cheese
- 1 2/3 cup shredded mozzarella
- 1/4 cup fresh parmesan cheese
- 1 egg
- 2 tsp lemon zest (fresh from the fruit is best!)
- 1 clove garlic, minced
- 1 1/2 cups tomato sauce (I love Rao’s sauce, but use what you like)
Preheat your over to 375. Slice the zucchini lengthwise using a veggie peeler or mandoline slicer, creating thin strips or “zucchini noodles.”
Combine in a medium bowl the ricotta cheese, 1 cup of the mozzarella, the parmesan, egg, lemon zest and garlic.
To make the ravioli, take two strips of the zucchini and overlap them lengthwise, but stagger it making the overall length longer. Lay two more “noodles” on top going perpendicular (creating a T).
Fill the middle section with your cheese, and then fold the ends of the two bottom strips over the middle. Now fold the other top parts of the zucchini in, so that you’ve “wrapped” the cheese in ravioli. Place seam down in a gently sprayed pan.
Cover with tomato sauce, add 2/3 cup remaining cheese, and bake until lightly browned (20 – 30 minutes).
This yummy for your tummy recipe is low carb, lower fat, and high flavor. Enjoy!
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