1 medium zucchini, halved lengthwise and thinly sliced
1 clove garlic, finely chopped
1 jar Bertolli® Vodka Sauce made with Fresh Cream
1/4 tsp. salt
8 ounces frozen ravioli, cooked and drained
1/2 cup shredded mozzarella cheese (about 2 oz.)
1 Tbsp. grated Parmesan cheese
1 Tbsp. plain dry bread crumbs
Preheat oven to 425°. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add zucchini and cook, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add Sauce and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes.
Combine sauce mixture with ravioli in 1-1/2-quart casserole. Combine mozzarella cheese, Parmesan cheese and bread crumbs in small bowl; sprinkle over casserole. Bake 10 minutes or until cheese is melted and sauce is bubbling.