Ingredients 4 small zucchini, sliced into 1/4-inch rounds

• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper
• 2 cloves garlic, crushed
• 2/3 cup grated Parmesan
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons kosher salt
• 1 pound cheese ravioli (preferably fresh)
• 3 tablespoons chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 400° F. Bring a large pot of water to a boil. Place the zucchini in a baking dish in a single layer.

2. Drizzle with the oil. Top with crushed red pepper, garlic, 3 tablespoons of the Parmesan, pepper, and ½ teaspoon salt.

3. Roast zucchini for 20 minutes, tossing halfway through, until tender and just golden brown.

4. Meanwhile, add the ravioli and remaining salt to boiling water. Return to a boil, stirring frequently to prevent ravioli from sticking.

5. Cook ravioli for 3 minutes after they begin to float. Drain and place in a large bowl.

6. Toss the ravioli gently with roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with remaining parsley and Parmesan.

Tip:This roasted zucchini makes a delicious side for steak, lamb, or chicken.

From Real Simple