Ravioli Veggie Stack

I love this recipe. It's ridiculously easy and tastes amazing. Gotta love something that takes 30 mins start to finish. It is so freaking good. 

• 1  lb.  ravioli (I use 4 cheese, but if you are carnivorous, meat varieties are good too)
• 2  small  zucchini
• 4    plum tomatoes, thinly sliced
• 3  Tbsp.  olive oil
• 1/2  cup  small fresh basil leaves- or 2 Tbs dried Italian seasoning
• 1  8-oz. pkg.  shredded Italian-blend cheese (2 cups)
• 2 tsp Garlic powder
•      Fresh basil (optional)

Directions

1. Preheat oven to 425 degrees F. Cook ravioli according to package directions. Trim and lengthwise slice zucchini. Add zucchini to ravioli during the last 3 minutes of cooking time. Drain, but do not rinse.

2. In 2-quart square baking dish layer half the tomato slices. Drizzle 1 tablespoon of the oil. Sprinkle half the basil or the Ittalian herbs. Using tongs, layer half the ravioli and sprinkle half the cheese. Layer zucchini slices; drizzle 1 tablespoon oil. Sprinkle with herbs and garlic. Layer remaining ravioli, basil, cheese, and tomato; drizzle remaining oil. Season with salt and ground black pepper.

3. Bake, uncovered, 9 to 10 minutes or until cheese is melted and begins to brown. To serve, cut in squares; sprinkle with fresh basil.