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
<ol>
<li>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.</li>
<li>Stir in the tomatoes and ½ of the basil. Let simmer for 5 minutes and season with salt and pepper.</li>
<li>Preheat oven to 375 degrees F.</li>
<li>In a large bowl, mix the ricotta cheese, parmesan cheese, egg and the remaining basil. Season with salt and pepper.</li>
<li>On a working surface, arrange 3 to 4 strips of zucchini overlapping them then arrange more on top to form a "+" shape.</li>
<li>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.</li>
<li>Bake for about 30 minutes until bubbly. Serve</li>
</ol>
