Serves 4

  • 1 lemon
  • 4 small zucchini, cut into 1/2-inch pieces
  • 3 garlic cloves, finely chopped
  • 2 Tbsp. olive oil
  • 1/4 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/4 cup (about 1 ounce) grated Parmesan, plus extra for serving (optional)
  • 1 cup corn kernels (from 1 to 2 ears)
  • 1 pound cheese ravioli
  • Basil leaves, torn into pieces

    Active time: 20 minutes
    Total time: 30 minutes

    Preheat oven to 450° and bring a large pot of water to a boil. Using a vegetable peeler, remove 3 strips of zest from the lemon and thinly slice lengthwise. In a large bowl, toss together zucchini; garlic; zest; olive oil; salt and pepper. Fold in Parmesan. Arrange mixture in a single layer on a large rimmed baking sheet. Roast, without stirring, 14 minutes. Scatter corn kernels over zucchini and toss to combine. Roast until zucchini is golden brown and tender, about 3 minutes more. Meanwhile, cook ravioli in pot of boiling water according to package directions. Divide ravioli among 4 plates and spoon zucchini mixture over top. Sprinkle with torn basil leaves and additional grated Parmesan, if desired.

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