Zucchini Ravioli

Why You’ll Love This Recipe

• A healthy, low-carb alternative to traditional ravioli
• Packed with fresh vegetables and creamy cheese filling
• Easy to customize with different fillings and sauces
• Perfect for meal prep and reheats well
• Naturally gluten-free and can be made keto-friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini
• Ricotta cheese
• Parmesan cheese
• Mozzarella cheese
• Egg
• Garlic
• Fresh basil
• Italian seasoning
• Salt and pepper
• Marinara sauce
• Olive oil

Directions

1. Prepare the zucchini: Using a vegetable peeler or mandoline, slice the zucchini into thin strips. Lightly salt them and let them sit for 10 minutes to remove excess moisture. Pat dry with a paper towel.
2. Make the filling: In a bowl, mix ricotta, Parmesan, egg, garlic, fresh basil, Italian seasoning, salt, and pepper until well combined.
3. Assemble the ravioli: Lay two to three zucchini strips slightly overlapping. Place a spoonful of the ricotta mixture in the center, then fold the zucchini over to form a small package.
4. Bake the ravioli: Spread marinara sauce in a baking dish, then place the zucchini ravioli seam-side down. Drizzle with olive oil and top with mozzarella cheese.
5. Cook: Bake at 375°F (190°C) for about 20 minutes or until the cheese is bubbly and slightly golden.
6. Serve: Garnish with extra basil and Parmesan before serving.

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Variations

• Protein boost: Add cooked ground turkey, chicken, or sausage to the filling for extra protein.
• Dairy-free: Use dairy-free ricotta and vegan cheese alternatives.
• Spicy kick: Add red pepper flakes or chopped jalapeños to the filling.
• Different sauces: Swap marinara for Alfredo or pesto for a new flavor profile.
• Herb variations: Try oregano, thyme, or rosemary for a unique twist.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze uncooked zucchini ravioli in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheating: Warm in the oven at 350°F (175°C) for 10–15 minutes or microwave for 2–3 minutes until heated through.

FAQs

How do I keep zucchini from getting watery?

Salt the zucchini slices and let them sit for 10 minutes, then pat dry to remove excess moisture before assembling the ravioli.

Can I make this recipe ahead of time?

Yes! Assemble the zucchini ravioli and store it in the fridge for up to 24 hours before baking.

What can I use instead of ricotta cheese?

Cottage cheese, goat cheese, or a dairy-free ricotta alternative can work well.

Is zucchini ravioli keto-friendly?

Yes! This recipe is naturally low in carbs and perfect for a keto diet.

Can I grill zucchini ravioli instead of baking?

Grilling is tricky since the ravioli is delicate, but you can cook the filling separately and grill the zucchini before assembling.

What’s the best way to slice zucchini for ravioli?

Use a mandoline slicer for uniform, thin strips or a vegetable peeler if you don’t have one.

Can I use yellow squash instead of zucchini?

Yes! Yellow squash works just as well and adds a slightly different flavor.

How do I prevent the filling from leaking out?

Make sure to fold the zucchini tightly and place the ravioli seam-side down in the dish.

Can I add meat to the filling?

Absolutely! Cooked ground beef, turkey, or sausage make great additions.

What sides go well with zucchini ravioli?

A fresh salad, garlic bread, or roasted vegetables pair perfectly with this dish.

Conclusion

Zucchini ravioli is a fantastic way to enjoy the flavors of traditional ravioli while keeping things light and healthy. Whether you’re following a low-carb lifestyle or just looking for a creative way to use zucchini, this dish is sure to impress. Try out different fillings and sauces to make it your own, and enjoy a delicious, guilt-free meal!

Zucchini Ravioli

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This Zucchini Ravioli is a low-carb, gluten-free twist on traditional ravioli, featuring thin zucchini strips stuffed with creamy ricotta, spinach, and parmesan. Baked in marinara sauce, this dish is light, healthy, and packed with flavor!

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 large zucchini, sliced into thin strips
• 1 cup ricotta cheese
• ½ cup grated parmesan cheese
• 1 cup fresh spinach, chopped
• 1 egg
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 cup marinara sauce
• ½ cup shredded mozzarella cheese
• 1 tbsp fresh basil, chopped (for garnish)

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Instructions

1. Prepare the Zucchini:

   • Preheat oven to 375°F (190°C).
   • Using a mandoline or a vegetable peeler, slice zucchini lengthwise into thin strips.
   • Lay them on paper towels to absorb excess moisture.

2. Make the Filling:

   • In a bowl, mix ricotta, parmesan, chopped spinach, egg, garlic powder, salt, and pepper until well combined.

3. Assemble the Ravioli:

   • Lay two zucchini strips in a cross shape.
   • Place a spoonful of ricotta filling in the center.
   • Fold the zucchini over the filling to form a pocket.

4. Bake:

   • Spread marinara sauce in the bottom of a baking dish.
   • Place zucchini ravioli seam-side down in the dish.
   • Sprinkle mozzarella cheese on top.
   • Bake for 20-25 minutes, until cheese is melted and bubbly.

5. Serve:

   • Garnish with fresh basil and serve warm!

Notes

• For extra flavor, add a pinch of red pepper flakes to the filling.
• You can substitute ricotta with cottage cheese for a lighter version.
• To make it dairy-free, use vegan cheese alternatives.