After making the ravioli, we had some leftover filling and some leftover baked zucchini. I didn't want such delicious parts of a meal to go to waste, so I concocted a whole new meal out of the remains. I cut up the zucchini, saving the breadcrumbs on the side, and mixed the zucchini and ravioli filling with cooked quinoa in a baking dish. I topped the quinoa mix with the zucchini breadcrumbs and freshly grated Parmesan cheese. I baked the dish for approximately 20 minutes until the breadcrumbs turned a golden brown. I sprinkled the casserole with some fresh parsley to spruce it up. And voila! A delicious, healthy leftover reinvention!
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