Ingredients
1 package (9 ounces) refrigerated cheese ravioli2 small zucchini, julienned1 medium onion, chopped1 can (14-1/2 ounces) diced tomatoes, undrained2 tablespoons chopped ripe olives3/4 teaspoon Italian seasoning3 tablespoons shredded Parmesan cheese
Preparation
Cook ravioli according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Stir in the tomatoes, olives and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Drain ravioli and add to the pan; stir gently to combine. Sprinkle with cheese.
