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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!

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)

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.

Find it online: https://yumfamilyrecipes.com/zucchini-ravioli/