1.) Preheat oven to 375° and grease a large baking dish with olive oil.
2.) Make the noodles: Using a vegetable peeler, slice each zucchini into thin
flat strips.
3.) Make the filling: In a medium bowl, combine the ricotta cheese, Parmesan, egg, 2
tablespoons basil, garlic, and season with salt and pepper to taste
4.) Assemble the ravioli: Lay two strips of zucchini noodles so that they
overlap lengthwise. Lay two more noodles on top, perpendicular to the
first strips. You should end up with a “T” shape. Spoon about 1
tablespoon of filling in the center of the zucchini. Bring the ends of
the strips together to fold over the center, working one side at a time.
Turn ravioli over and place in the baking dish seam-side down. Repeat
with remaining zucchini and filling. Pour marinara around zucchini and
top ravioli with mozzarella.
5.) Bake until zucchini noodles are cooked and the cheese is melted, based on your oven between 25 to 30 minutes. Check to see that the top is golden.