At this time of year, EVERYONE's garden starts producing WAY too much Zucchini than one knows what to do with. I LOVE Zucchini grilled, roasted, even raw. This dish is SO easy and SO yummy . . and, it uses Zucchini! I got this recipe from my Fast & Healthy Cookbook (by Pillsbury). I love that cookbook! Everything I make from it is WONDERFUL and full of flavor! Enjoy this wonderful light summer dinner idea.
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From Fast & Healthy, Pg. 234
1 (9 oz) pkg. refrigerated cheese or beef filled ravioli (I got some WAY yummy beef ones that were on sale!)
3 C Zucchini, julienne-cut
1/2 C green onions, sliced
1 med. red bell pepper, coarsely chopped
1/2 t garlic powder
1/2 t dried basil leaves ( I get the basil from Christopher Ranch in a jar; it tastes fresh, but lasts a LONG time in the fridge).
1/4 t Salt
1/8 t Pepper
1/4 C Water
1/2 t low sodium chicken-flavor instant bouillon
1 oz (1/4 C) shredded reduced-fat Mozzarella Cheese
1. Cook ravioli to desired doneness as directed on package.
2. Meanwhile, spray large nonstick skillet with non-stick cooking spray. Heat over medium-high heat until hot. Add zucchini, onions, bell pepper, garlic powder, basil, salt and pepper. Cook and stir 3 to 5 minutes or until vegetables are crisp-tender.
3. Drain ravioli; rinse with hot water. Add ravioli, water and bouillon to vegetable mixture; mix gently. Cook over medium-low heat for an additional 3 to 5 minutes or until thoroughly heated, stirring occasionally. Add cheese; toss gently to combine.
Makes: 4 (1 Cup) servings
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