Serves 4 to 6

 This is one of the most popular recipes from my food blogging days! Like most of my viral recipes, it happened on a whim — I decided to try out a trend I saw on Pinterest, shared it on my Instagram stories, and instantly received hundreds of messages asking for the recipe. The zucchini holds up perfectly with the ricotta filling, and it’s so versatile. You can even make it 

meat-based by swapping in ground meat for the ricotta (skip the Parmesan and mozzarella if you’re keeping kosher). 

Ingredients

 Cooking spray, for greasing

 1 3/4 cups (420 ml) jarred marinara sauce, divided

 4 medium zucchini

 1 cup (245 g) part-skim ricotta cheese

 1/4 cup (25 g) plus 2 tablespoons grated Parmesan cheese, divided

 1 egg, beaten

 2 cloves garlic, minced

 1/4 cup (8 g) chopped fresh spinach

 2 tablespoons chopped fresh basil, plus more for garnish

 1/2 teaspoon kosher salt

 1/4 teaspoon black pepper

 1/2 cup shredded mozzarella cheese

 2 teaspoons extra-virgin olive oil

 Freshly cracked black pepper, for garnishing

 Directions

 Preheat the oven to 375°F (190°C/gas 5) and grease a 9 by 13-inch (23 by 33 cm) baking dish with cooking spray. Add 1.5 cups (360 ml) of the marinara sauce to the dish. 

Using a vegetable peeler, thinly slice each zucchini vertically from opposing sides into thin, flat strips, peeling until you reach the center and putting pressure on the peeler for fuller slices, 50 to 60 slices total. 

In a small bowl, stir together the ricotta, half the Parmesan, the beaten egg, garlic, spinach, 2 tablespoons basil, the salt and the pepper. 

On a clean work surface, slightly overlap 2 parallel strips of zucchini, then overlap 2 strips on top to create a plus sign. Spoon 1 tablespoon of the ricotta mixture in the center and fold in each side, wrapping like a package. Place in the prepared dish, seam side down. Repeat with the remaining zucchini and filling. Top with the remaining marinara, the mozzarella and the remaining Parmesan. Drizzle the oil and sprinkle with pepper. Bake until the cheese is golden brown and bubbly, 30 to 35 minutes. Let cool slightly. Garnish with basil and serve, family style, in the dish. 

Note: The ravioli can be stored in the refrigerator in an airtight container for 3 to 4 days or in the freezer for up to 3 months. To reheat, defrost overnight in the refrigerator and warm in the oven at 375°F (190°C/gas 5) for 15 minutes.