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Ingredients
4 to 5 medium to large zucchini, thinly sliced using a vegetable peeler
1 (14.5 oz) Hunt's Diced Basil, Garlic & Oregano - gluten free
1 (14.5 oz) Hunt's Tomato Sauce - gluten free
1 pound grass fed ground beef
1 small yellow onion, diced
3 cloves garlic, minced
½ cup fresh basil, finely chopped, divided
2 to 3 cups ricotta cheese
1 egg
1 cup parmesan cheese, grated
8 oz shredded mozzarella cheese
olive oil
salt and pepper
Instructions
- Heat a large pan over medium heat and sauté onion and garlic until soft with olive oil. Add the ground beef and cook until browned.
- Stir in the tomatoes and ½ of the basil. Let simmer for 5 minutes and season with salt and pepper.
- Preheat oven to 375 degrees F.
- In a large bowl, mix the ricotta cheese, parmesan cheese, egg and the remaining basil. Season with salt and pepper.
- On a working surface, arrange 3 to 4 strips of zucchini overlapping them then arrange more on top to form a "+" shape.
- Scoop about 2 tablespoons of the ricotta mixture then fold the zucchini on all sides. Scoop some meat sauce to cover a 9 x 13 inch baking pan. Arrange the ravioli then scoop the remaining sauce and ending with mozzarella cheese on top.
- Bake for about 30 minutes until bubbly. Serve
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