Zucchini Ravioli

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  4 Zucchini(784g)
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  1.5 tsp 1 ½ teaspoons kosher salt (divided)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Ground Turkey, 99% Lean
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  1 tsp Onion powder
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  1 tsp Oregano, Dried
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  0.5 tsp 1/2 teaspoon ground black pepper
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  0.3 tsp Red pepper flakes
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  3 Garlic(9g)
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  0.8 cup Cheese, Ricotta, Whole Milk
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  1 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  4 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  18 oz Pasta Sauce, Marinara, Canned
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  2 tbsp 2 Tablespoons Chopped Fresh Basil (Thyme, Or Parsley)

Instructions

1. 1Trim the ends off the zucchini and slice lengthwise into thin strips using a mandoline or vegetable peeler. Arrange strips on paper towel-lined baking sheets in a single layer, sprinkle lightly with salt, cover with more paper towels, and let sit 15–20 minutes to release moisture while you prepare the filling.
2. 2Heat olive oil in a deep skillet over medium-high heat. Add the ground turkey, onion powder, oregano, and red pepper flakes. Cook 8–10 minutes, breaking apart the meat constantly, until no longer pink and cooked through.
3. 3Add the fresh garlic to the turkey and cook 30 seconds over medium heat until fragrant, then remove from heat.
4. 4Stir the ricotta, part-skim mozzarella, and grated Parmesan into the turkey mixture until fully combined; set aside to cool slightly.
5. 5Pat the zucchini strips dry with clean paper towels. Arrange 4 strips per ravioli in a star pattern (two strips crossing as an "X," then two more crossing as a "+"), mound 3 tablespoons of filling in the center, fold opposite ends over the filling to create a packet, and repeat until all filling is used.
6. 6Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the zucchini packets seam side down in a single layer, then spoon remaining marinara sauce over the top and sprinkle with remaining mozzarella and Parmesan.
7. 7Bake at 425°F for 15–18 minutes until the cheese is melted and the edges are lightly golden.
8. 8Divide the zucchini ravioli evenly into 8 airtight containers while hot. Refrigerate for up to 4 days or freeze for up to 3 months.