Use a vegetable peeler to cut thin strips of zucchini. Set aside.
Brown beef and seasonings in a small pan breaking beef up as finely as possible. Drain fat.
Stir in cream cheese and 2 tablespoons parmesan cheese.
Lay out 2 strips of zucchini in an ‘X’ shape. Fill with 2 tablespoons beef filling. Wrap zucchini over beef to create a small bundle.
Spread ½ cup pasta sauce in the bottom of a baking dish. Place zucchini ravioli in the dish. Top with remaining pasta sauce and top with mozzarella cheese and remaining parmesan.
Bake 25-30 minutes or until cooked and bubbly.
Notes
The beef filling can be swapped out for a ricotta spinach filling.Combine: