Zucchini Ravioli

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  Zucchini
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  1 ½ teaspoons kosher salt (divided)
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  Olive oil(15g)

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

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  Ground Turkey, 99% Lean(454g)
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  Onion powder(5g)
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  Oregano, Dried(5g)
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  1/2 teaspoon ground black pepper
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  Red pepper flakes(1g)
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  Garlic(180g)
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  Cheese, Ricotta, Whole Milk(180g)
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  Mozzarella Cheese(240g)

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

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  Parmesan Cheese(60g)

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

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  Pasta Sauce, Marinara, Canned(340g)
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  2 Tablespoons Chopped Fresh Basil (Thyme, Or Parsley)

Instructions

1. 1Preheat the oven to 425 degrees F. Lightly coat a 9x13-inch casserole dish with nonstick spray.
2. 2Trim off the ends of the zucchini. With a mandolin or vegetable peeler, cut the zucchini into 1/8-inch-wide strips. Arrange half of the slices on a large, paper towel-lined baking sheet in an even layer; you'll have some overlap, but try not to have too much. Sprinkle with 1/4 teaspoon of the salt. Place a second layer of paper towels on top. Arrange the second half of the zucchini slices on top of the paper towel the same way. Sprinkle with1/4 teaspoon salt. Let sit while you prepare the rest of the lasagna.
3. 3In a deep skillet, heat the olive oil. Add the turkey, onion powder, oregano, black pepper, red pepper, and remaining 1 teaspoon salt. Cook, breaking apart the meat, until the turkey is completely cooked through.
4. 4Add the garlic and sauté just until fragrant, about 30 seconds. Remove the pan from the heat.
5. 5Stir in the ricotta, 1/3 cup of the mozzarella, and 2 tablespoons of the Parmesan.
6. 6Spread a thin layer of the pasta sauce in the bottom of the prepared baking dish.
7. 7Assemble the ravioli: With fresh paper towels or a clean kitchen towel, blot the top of the zucchini dry (by this point, the salt should have drawn out water). Working 4 strips of zucchini at a time, arrange the first 2 to make an “X”. Use the second 2 to make a “+” that overlaps the "X" crosswise, so that the 4 strips create a star.
8. 8Mound 3 generous tablespoons filling onto the center. Bring two opposite ends of the zucchini together, laying them over the filling. Repeat with the remaining strips to create a packet.
9. 9Place the packet in the baking dish, seam side down. Repeat with remaining zucchini and filling, arranging the packets in a single layer in the baking dish.
10. 10Spoon the remaining pasta sauce over the top of the zucchini. Sprinkle with the remaining 2/3 cup mozzarella and 2 tablespoons Parmesan.
11. 11Bake for 15 minutes, until warmed through. Sprinkle with basil and enjoy hot.