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!

>> If you end up making this for dinner, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis