Zucchini Ravioli (Easy!)

Use a mandoline or vegetable peeler to slice the zucchini into long, thin sheets, 1/8 inch (3.18 mm) thick. Discard (or save for another use) any end pieces that are very narrow.

Arrange the zucchini slices in a single layer on a baking sheet. Sprinkle with 1/2 teaspoon (3 g) of sea salt. Set aside for about 20 minutes, until the zucchini softens a little so that you can bend it without snapping. Use paper towels to blot away excess moisture.

Meanwhile, preheat the oven to 400 degrees F (204 degrees C).

Spread 1/2 cup (118 ml) marinara sauce over the bottom of a 9x13 baking dish. Set aside.

In a medium bowl, stir together the filling ingredients: ricotta, 1/4 cup (28 g) mozzarella, Parmesan, egg, Italian seasoning, remaining 1/2 teaspoon (3g) of sea salt, and black pepper.

Place two of the zucchini strips on a cutting board, parallel to each other and overlapping slightly. Place two more zucchini strips on top in the opposite (perpendicular) direction, forming an X or cross. Use a medium cookie scoop (or a spoon) to place about 1.5-2 tablespoons of filling in the center of the X. Fold in two opposite sides of the zucchini, overlapping the ends, then do the same with the other two sides, creating a pocket with the cheese mixture inside. Place seam side down into the baking dish, on top of the sauce. Repeat with the rest of the zucchini and filling.

Top each zucchini ravioli with 1 tablespoon (15 ml) of marinara sauce and 1 tablespoon (7 g) shredded mozzarella, which will use up the remaining 1/2 cup marinara and 1/2 cup mozzarella total.

Bake for about 20-25 minutes, until the zucchini is tender, and the cheese is melted and golden.