Not long ago, my friend Renae came over for dinner. I asked her for a vegetable idea. She said, “zucchini”. I planned this meal around zucchini which is perfect for August. It was delicious! We ate in my newly finished dining room.
Zucchini Ravioli – I followed this recipe for how to prepare the zucchini but I added the two layers on top of each other since they were very thin. Filling – BelGioioso Ricotta con Latte, garlic powder, pepper, and Asiago cheese. Use a mini ice cream scoop to put a ball of Ricotta mixture in the middle of the zucchini, fold, put seam down in baking pan with some homemade tomato sauce. Add some tomato sauce and mozzarella cheese on top. Bake until heated and cheese lightly brown. Before serving garnish with fresh basil.
Greek Yogurt Chocolate Mousse – I used this recipe with almond extract and served with raspberries