Thin strips of zucchini sub in for gluten-packed pasta dough in these baked triple cheese-stuffed raviolis. If you don’t have a mandoline, a simple vegetable peeler makes perfect zucchini ribbons.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 large zucchinis (about 3 pounds)
- Kosher salt and freshly ground black pepper
- 12 medium plum tomatoes (about 3 pounds), halved crosswise and tops trimmed
- 2 teaspoons Italian seasoning
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 cup whole-milk ricotta (about 10 ounces)
- 1 cup shredded mozzarella (about 8 ounces)
- 1 ounce herbed goat cheese
- Zest of 1/2 lemon plus juice of 1 lemon
- 4 cups baby arugula
Instructions
- Preheat the oven to 425 degrees F. Put a rack on a baking sheet.
- Use a mandoline or vegetable peeler to make ribbons from the entire length of each zucchini, as wide as possible (the first few may be too skinny). Make 48 ribbons total (you should get 12 from each zucchini). Lie the ribbons flat on the rack on the baking sheet (it’s ok if they overlap slightly) and sprinkle with 1 teaspoon salt. Let sit for 10 minutes, then pat completely dry with paper towels.
- Put the tomatoes in a large bowl and toss with the Italian seasoning, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds black pepper. Arrange the tomatoes cut-side down in a 9-by-13-inch baking dish. Bake until soft to the touch and some of the juices have been released, about 25 minutes.
- Meanwhile, mix the ricotta, mozzarella, goat cheese, lemon zest, 1 teaspoon salt and a few grinds black pepper in a medium bowl. Lay out 2 zucchini ribbons lengthwise and slightly overlapping, then top with 2 more ribbons crosswise and slightly overlapping, to make a cross. Spoon a heaping tablespoon of the cheese mixture in the middle of the zucchini cross. Tightly fold the zucchini over the cheese mixture one ribbon at a time, alternating between the crosswise strips and the lengthwise strips, so you end up with 1 zucchini square. Repeat with the remaining ribbons and filling. Drizzle with the remaining tablespoon olive oil and season with salt and pepper.
- Put the zucchini packs on top of the roasted tomatoes and bake until the zucchini is softened and the cheese is melted, 10 to 12 minutes.
- Meanwhile, toss the arugula with the lemon juice and divide among 4 plates. Spoon the tomatoes and zucchini onto the plates and drizzle with olive oil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 476 |
| Total Fat | 30 g |
| Saturated Fat | 15 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 8 g |
| Sugar | 17 g |
| Protein | 26 g |
| Cholesterol | 83 mg |
| Sodium | 1950 mg |
Reviews
I don’t modify recipes, if I knew how to make it I wouldn’t be here ,
Came out great, so glad I found this recipe because I am overrun with zucchini and what a beautiful idea!
Came out great, so glad I found this recipe because I am overrun with zucchini and what a beautiful idea!
Have made this many times. While it’s a bit of work, the end results are well worth the effort. Making it again tomorrow, but with some homemade marinara I have on hand.
This was a really loved dish for my dinner party. I love the taste and the presentation is definitely a winner. I wouldn’t likely make this again due to it being work intensive with the zucchinis. Thin slicing the zucchinis with my mandoline took some practice (wasted a lot of zucchinis), Get extra zucchinis because one zucchini may not give you the necessary number of slices needed.
Too work intensive but definitely produces a very nice dish if you’re willing to spend all that time preparing.
I used home grown heirloom tomatoes cut into big wedges, I added sausage because I needed to use it, and I didn’t use as much mozzarella, but subbed in some soft herbed d’affinois for the goat cheese & mozz. I forgot about the lemon zest & juice, that would’ve helped lift it a little, and another reviewer’s comment about adding an egg to the cheese mixture probably would’ve helped. But it was creamy, and a different way to use zucchini than I would’ve thought to try. Since I strayed from the original I gave 4/5 stars, I think it needed the sausage. And while fun & different, it was pretty fiddly. I don’t have a mandolin so I used a vegetable peeler, which make the “noodles” very inconsistent, and my huge zucchini & squash didn’t peel well when I got towards the center with all the seeds. But still, overall it had great texture & combination of flavors.
Wrapping the zucchini was a little difficult, maybe I cut them too thick? But the roasted tomatoes mixed with the melty cheese mixture gets 4 stars. I made some simple butter garlic spaghetti noodles to go on the bottom and it was delish. Great way to fit in some zucchini
Want to make the recipe if I can’t find the correct slicer . It is either too thin . Where do I find the apparatus to make the zucchini into long ribbons?
You will work for hours and it will look like GARBAGE!!! No way to fold these packets! Video is NO help! Will NEVER do again!
I used homemade Boursin cheese instead of the goat cheese and only two pieces of zucchini cross crossed. Also a little basil on top. Rave reviews!
I modified the recipe by using canned diced tomatoes on the bottom of the pan. I also use the same quantities of cheese but instead of goat cheese, I used a mixture of shredded cheddar and grated parmesan. Came out great!
Absolutely delicious!I also agree to possibly add an egg to the cheese mixture next time.Finished it with some Parmesan and fresh basil when it came out of the oven.Even better when its cold!