Preheat the oven to 400°F. Lightly grease a 9×13 inch baking dish with non-stick spray and set aside.
Cut your zucchini’s into thin long strips and lay across a large silicone lined baking sheet. Drizzle with olive oil and salt & pepper, to taste.
Bake the zucchini strips for 15-20 minutes.
In the meantime, combine the ricotta cheese, egg, Parmesan cheese, basil, Italian seasoning, and salt & pepper to taste.
Place half of the marinara sauce on the bottom of your class baking dish.
Place a spoonful of the cheese mixture at the end of each zucchini strip and roll them up. Place in your prepared casserole dish.
Top with remaining marinara sauce and shredded mozzarella cheese.
Bake for 20 minutes and enjoy! I served mine with Italian meatballs for the complete meal!
Servings 24
Serving Size 1 ravioli
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and has slight rounding. This recipe made me 24 raviolis.