When I’m gifted fresh veggies from my parents garden, I’m beyond excited! Cucumbers, green beans, kohlrabi (yum!!), and of course, zucchini!!!
I know my Perfectly Plated last week involved zucchini, but it’s that season and I’m always so amazed at how versatile this fabulous summer squash is. I always try to do different things with it and I make zucchini lasagna a lot so I was trying to come up with something else. I decided on ravioli and man I wasn’t disappointed. It’s a fast and easy weeknight meal.
what you do:
Set oven to 350 degrees. Using a vegetable peeler make ribbons with your zucchini.
With four ribbons, two horizontal and two vertical, intertwine them so that you have a solid middle for your filling.
3. Add filling to middle of zucchini
4. Going in a circle, fold the squash over itself to make a square.
5. Add to pan and cook for 20 minutes.
6. Get a glass of wine…kidding…but not really.
This is absolutely one of my favorite recipes I’ve ever made. It will defiantly be going into the rotation. The best part is that it’s guilt free! Low carb, Keto friendly, and crazy delicious!
