The zucchini slices are cut with a mandoline or a vegetable peeler.
check that the slices are very thin and pliable enough to wrap around the filling.
Serve with crusty whole-wheat bread for dipping.
Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia Levy
Thinly slice 2 garlic cloves.
Grate the remaining garlic clove to yield 12 teaspoon; set aside.
Cook, stirring constantly, until the garlic is softened and the mixture is fragrant, about 2 minutes.
Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia Levy
Stir in 1 (24-ounce) jar marinara; reduce heat to medium-low.
Cook, stirring occasionally, until bubbling, about 5 minutes.
Stir in 112 teaspoons balsamic vinegar.
Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia Levy
Remove from heat and reserve 12 cup of the sauce mixture in a small bowl.
Meanwhile, trim ends off zucchini; discard.
Using a mandoline or vegetable peeler, slice the zucchini into thin strips (at least 24 slices).
Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia Levy
Place a second layer of paper towels on top.
Fold the opposite ends of the slices over the cheese mixture to create a packet.
If needed, tuck any excess zucchini under the packet.
Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia Levy
Repeat with the remaining zucchini slices and ricotta mixture.
Delicately nestle the zucchini ravioli, seam-side down, into the sauce in the skillet.
Spoon the reserved 12 cup sauce over the ravioli.
Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia Levy
Sprinkle with the remaining 12 cup Parmesan.
Bake until the sauce is bubbly around the edges and the cheese is melted, about 20 minutes.
Sprinkle with 18 teaspoon salt.
Garnish with basil, if desired.
