Now that summer is here, we have zucchini coming out of our ears! Zucchini is one of the best veggies to grow for a beginner gardener, especially if you are looking for a way to boost your green thumb confidence. You can buy one pack of seeds for a few bucks, plant it just about anywhere, forget to water it, accidentally step on it, and it’s still going to give you a ton of beautiful fresh zucchini. Usually we slice them length wise into 1/4 to 1/2 inch strips and throw them on the bbq with whatever else is on there and just eat them simple and fresh as a side dish. And of course we dabble in zoodles from time to time, but I was feeling like a bowl of hearty comforting mushroom ravioli the other day and decided to make this lightened up zucchini version. This is a wonderful alternative to heavy pasta. It’s healthy but filling, gluten free, low carb, and darn tasty. But best of all it can be adapted to suit any of your stuffed pasta cravings.

These ones are filled with a mixture of mushroom, garlic, and ricotta but you could use any filling that can be formed into a loose ball. I’m thinking butternut squash and goat cheese is next for this house. Then maybe a traditional beef or sausage, a four cheese, or maybe we’ll get fancy with a fresh corn and ricotta filling! These gems come together quickly, and wind up with a great texture. You can get through them with a fork but they still have a great al dente crunch . Top em with some pesto and you’ve got an awesome crowd pleasing meal!

Recipe for Zucchini Ravioli

Serves 2 (approximately 10 large zucchini parcels)

Ingredients

• 2 Zucchini
• 1 cup ricotta
• 1/4 cup dried porcini mushrooms
• 1 cup baby bella mushrooms, minced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp black pepper (or more)
• 1 pinch salt
• 1 egg yolk, beaten
• Olive oil

Directions

1. Preheat oven to 375 degrees F.
2. Soak porcini mushrooms in water until soft (approximately 15 minutes), drain liquid, squeeze out excess moisture, and mince.
3. While your mushrooms soak, clean your zucchini and slice into thin strips using a vegetable peeler, set aside.
4. Make your filling! Heat pan over medium heat. Add a drizzle of olive oil and minced garlic. Sauté for a few minutes, allowing garlic to turn a bit translucent. Add baby bella and porcini mushrooms and cook until soft, approximately 3 minutes. Stir in oregano, salt, and pepper to taste. Move mixture to bowl and add in ricotta and beaten egg yolk. Stir to combine.
5. Assemble 3 strips of zucchini with centers crossing so it looks like an asterisk (*).
6. Add 1.5 to 2 Tbsp of filling to center of zucchini star and fold zucchini ends over to make a parcel (I found the most success making a tight parcel when moving in a circle in one direction).
7. Flip raviolis over (loose ends down) and place on parchment lined baking sheet.
8. Bake in oven for approximately 25 minutes or until you see signs of browning zucchini.
9. Serve with your choice of sauce and enjoy!