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  • Medium zucchini, thinly sliced, two slices per ravioli
  • Cream cheese, estimate 1 teaspoon per ravioli
  • Shredded white cheese, about 1 teaspoon per ravioli (I used a pizza blend)
  • salt, pepper, chopped herbs to season the filling to taste
  • 2 eggs beaten with a few teaspoons of water
  • 2 cups seasoned bread crumbs
  • oil for frying
  • chopped parsley for garnish
  • tomato sauce for serving
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