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(small sized), sliced into thin half-moons.
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Cook the ravioli according to the package directions. Drain them and return to the pot.
Meanwhile, heat the oil in a large skillet over medium heat.
Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, 4 to 5 minutes.
Add the garlic and cook for 2 minutes.
Add the zucchini mixture and 1/4 cup of the Parmesan to the ravioli and toss gently to combine.
Serve with the remaining 1/4 cup of Parmesan.
This recipe has the following nutrient totals:
Protein 7.04 g
Carbohydrates 9.04 g
Iron 0.23 mg
Fiber 1.21 g
Calcium 10.0 mg
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