This Breakup Is Your Business!
A few months ago, I broke up with carbs. We were not seeing eye to eye anymore. In fact, the only thing carbs was seeing was my waistline and I couldn't take it anymore. I really started to take my health serious a few years back. I remember my doctor telling me that I could pretty much do anything and eat anything up until the age of 40, then, I would need to kick my health into high gear. I'm not sure why I didn't transition into good healthy habits slowly but one thing I do know, my doctor was right! Now that I'm forty(ish), healthy eating is a top priority. Healthy eating can be daunting but it doesn't have to be. Thanks to my newest love for zucchini, I can now indulge in all the pasta like dishes I choose, guilt free! Not only is zucchini an excellent alternative to pasta, it taste amazing. There, I said it out loud with no take backs. Wait until you experience this dreamy and delicious dinner recipe I have for you. It will have you drooling so, get your napkins ready and bring your appetite.
Just before I dish out possibly one of the best recipes you'll ever experience, I want to disclose that I have considered myself an excellent cook. I can tell you a few disastrous stories of my kitchen cooking gone wrong, but I'll leave that one out, for now. You see, growing up, cooking was never really something I had to pay too much attention to. I'm the youngest of 4 girls so, cooking...well, it was always done for me. When post secondary school came and I had to live out in the big hungry world on my own, cooking was still not major priority. Come on now, school was the priority and the odd boy too (wink, wink). Fast food, canned stuff and the odd batch of homemade soup was what kept me alive back then. I'm certain that is why I'm adamant on keeping a healthy lifestyle today. That, and my extensive convo with my new bestie James (Instagram @thejamesinthecity) and our shared loved for cheese. So let's dig right into this decadent dish. Who's hungry?
Or, as I like to call it...little bites of heaven.
The first thing you need to do is wash your zucchini and then slice the zucchini into wide strips using either a paring knife or a peeler. I personally like to use a long edge peeler. (I'm not so great with sharp knives).
Then mix ricotta, parmesan, egg, fresh garlic, basil, salt & pepper together in a large bowl.
Next, place the sliced zucchini criss-crossed so that it overlaps. Scoop the ricotta mixture into the center of the criss-crossed zucchini.
Fold one side at a time over the cheese. Keep folding in a clockwise direction until all sides are folded over.
Coat the bottom of a baking dish with red sauce. Place folded zucchini into the pan, leaving space in between each ravioli.
Once the pan is filled, cover the zucchini ravioli with another layer of red sauce. Sprinkle mozzarella over it (or as I like to say, accessorize your dish with cheese). I also like to add grated parmesan for added flavour.
Bake at 350 degrees for 25 minutes uncovered. Top with fresh basil and serve.
With love and health,