Sunday, August 14, 2016

Ravioli with Zucchini and Tomatoes

Looking for an incredible quick lunch or dinner that every family member will like? This is the one! I used fresh zucchini from the garden and ravioli from Sam's Club. But feel free to use any type of squash and ravioli you have on hand! And if you have a bunch of tomatoes, dice them up and use those instead of canned diced tomatoes.

Ingredients

  • 2 pounds of Ravioli (I used Chicken & Asiago Cheese)
  • 2 cups diced zucchini
  • 14.5 oz can diced tomatoes
  • 1/4 cup Parmesan
  • 1 tsp garlic salt
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/4 tsp sugar
  • 3 tbsp olive oil
Preparation

In a medium saucepan, boil water and cook ravioli according to package directions. 

In a large skillet, add olive oil and zucchini. Cook until semi-soft, about 4 minutes. Add can of diced tomatoes, garlic salt, oregano, basil, and sugar. Stir and cook until zucchini is soft, about 5 minutes.


Add Parmesan cheese and stir to combine.


When ravioli is done cooking, add it to the skillet.


Stir to combine.


Plate and garnish with a sprinkle (or two... or three) of Parmesan.



The twins ate some for lunch! They really like squash and tomatoes -- so this was the perfect meal for them!





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