Recipe Details
Recipe Keywords
- Meatless Monday x
Ingredients (yields Serves 4 servings)
- 4 small zucchini, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1 teaspoons dried red chili flakes
- 2/3 cups freshly and finely grated Parmesan
- 1/4 teaspoons freshly ground black pepper
- 2 tablespoons kosher salt
- 2 cloves garlic, crushed
- 1 pounds cheese ravioli (preferably fresh)
- 3 tablespoons chopped fresh flat-leaf parsley
Cooking Instructions
For cooking instructions, please visit realsimple.com
Public Comments (1)
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Robin_Horrigan
August 22nd, 2010
This is a terrific vegetarian entree that even pleased my meat-loving husband. You'll be tempted to try this when winter turns to spring, but I'd suggest waiting until the zucchini are choking your garden, farm share, or market.
You can use four small or two large squash in one meal...or vary this by using two summer squash and two zucchini. Come to think of it, you can make it very colorful by swapping out the veggies for eggplant, red pepper, red onions - whatever you have that you think will roast well.
This is a quick and easy to throw together on a weekday. Toss a salad while the zucchini is roasting (to keep yourself from eating too much delicious pasta) and open the wine...done!