I always talk about cooking seasonally. Why is this? When vegetables are in season and in their prime they taste better as they are grown locally, picked at their prime and in local farmer markets and grocery stores within hours of being picked, and they are at their lowest cost. Here is an easy reipe for zucchini that is a real substitute for ravioli.
Instead of stuffing pasta with a cheese filling, we are stuffing zucchini ribbons and creating a dish called Baked Zucchini and Cheese Parcels.
4 zucchini cut into thin ribbons, using a mandolin
2 cups ricotta cheese
1 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
1 beaten egg
2 Tbsp chopped fresh basil
2 cups tomato sauce (either homemade or your favourite jarred sauce)
1 cup mozzarella cheese
In a mixing bowl combine ricotta and parmesean cheese, egg, 1 Tbsp basil, salt and pepper and mix until combined.
On a board lay two pieces of zucchini in a cross shape and spoon in 1 tsp of cheese filling in the middle.
Start to fold each zucchini flap over the cheese until all 4 sides are folded in and you will have a square shape.
Lay into a baking pan and continue to make all parcels.
Spoon tomato sauce over each zucchini parcel, sprinkle all with 1 tbs remaining basil and sprinkle with mozzarella cheese ensuring to cover each parcel evenly.
Bake in a 350 oven for 30-35 mins or until baked zucchini and cheese parcels are soft, cheese is bubbly and light brown.