Ingredients30 m servings 213 cals
- Heat grill to medium heat. Cook ravioli in large saucepan as directed on package, omitting salt. Meanwhile, brush zucchini and onions evenly with 2 Tbsp. oil; sprinkle with 2 Tbsp. cheese. Grill 5 min. on each side or until crisp-tender. Remove from grill; cut into 1-inch pieces.
- Drain ravioli; set aside. Cook and stir garlic in remaining oil in same saucepan on medium heat 3 min. Add tomatoes; simmer on medium-low heat 5 min., stirring occasionally. Add ravioli; stir to evenly coat.
- Add grilled vegetables; mix lightly. Top with remaining cheese.
Per Serving: 213 calories; 10.3 g fat; 22.8 g carbohydrates; 8.8 g protein; 26 mg cholesterol; 315 mg sodium. Full nutrition
ReviewsRead all reviews 6
very good for a vegetarian dish. great flavor but zucchini will never equal meatball.
I made this as written but used fresh ravioli and tomatoes in place of frozen and canned. Took minutes to make and had everything already on hand. Easy to season to taste!
I loved this! Instead of canned tomatoes I used fresh which I sliced thick and got as much juice out into a side bowl to add later to the cooking pan to try and make up for the canned juice. I...
This is really delicious! I used a cast iron grill pan with the raised grilling ridges in it and it worked great. The grilling of the veggies gives it wonderful flavor. I used tortellini instead...