Zucchini Ravioli

5 from 123 votes

Zucchini ravioli is a low-carb ravioli alternative! Make thin zucchini ribbons and stuff them with a ricotta basil mixture bake with marinara

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Prep Time 20 minutes
Servings 4 servings
Comments
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Zucchini Ravioli.
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Ravioli made with Zucchini!

Mix up your weeknight meals with this delicious vegetarian zucchini ravioli made with no pasta. Packed with lots of fresh and healthy ingredients, this low carb pasta alternative is a tasty family meal that’s fancy enough to serve to company.

I recently updated the recipe compared to what’s pictured below and will be sharing new step-by-step photos soon to reflect the updated simpler recipe.

Happy Cooking!
– Yumna

Zucchini Ravioli Ingredients

Ingredients needed for the recipe
  • Zucchini: Use large zucchini to form the ‘pasta’ sheets. It’s best not to peel the zucchini for this recipe since the skin helps it to hold its shape, and it looks prettier this way too! The zucchini skin is edible and contains a little extra fiber.
  • Marinara Sauce: Use any of your favorite or make your own Homemade Marinara Sauce.
  • Spinach and/or basil: Use fresh baby spinach or basil to add to the ricotta filling or a combination of both.
  • Garlic: Use freshly minced garlic for the best flavor. Check out this how to cut garlic guide for tips.
  • Cheese: I use a mixture of 3 cheeses for best consistency and taste: ricotta, shredded parmesan and shredded mozzarella.
  • Tomatoes: I use cherry tomatoes for a pop or color on top, but it’s totally optional
  • Seasoning: Just salt and pepper but feel free to also add 1 teaspoon of italian seasoning if you’d like. It’s very flavorful as is.

How to Make Zucchini Ravioli

Peeling a zucchini with a wide peeler from left to right.
Step 1: Use a vegetable peeler to peel thin ribbons of zucchini. If you have a mandolin slicer, that works too!
Zucchini ravioli peels once finished with all of the peeling.
Step 2: Lay on paper towel, sprinkle with salt and let rest. Then dab it dry to remove excess moisture from sweating the zucchini.
Once the spinach and garlic are cooked, the rest of the zucchini ravioli filling ingredients added to the skillet.
Step 3 Cook the spinach and garlic in olive oil in a skillet. Add the ricotta, parmesan cheese, basil, salt and pepper.
The zucchini ravioli filling after completely cooked.
Step 4: Stir to combine everything. You can also make it quicker and skip cooking the spinach/basil with the garlic.
Three slices of zucchini laid down in an asterisk shape with a dollop of the zucchini ravioli filling in the middle.
Step 5: Place some of the ricotta mixture in the middle of 3 pieces of overlapping zucchini.
Continuing the rolling process.
Step 6: Start folding one side at a time packing in the ricotta mixture.
One zucchini ravioli fully folded together.
Step 7: Continue folding until you make a ‘ravioli.’
The baking dish fully covered in tomato sauce, before adding any zucchini ravioli on top.
Step 8: Continue folding until you make a ‘ravioli.’
All of the zucchini ravioli pieces on top of the sauce.
Step 9: Place the zucchini ravioli on top of the sauce, making sure the seam is facing down.
Cheese and tomatoes added on top of the zucchini ravioli.
Step 10: Place the cherry tomatoes around the ravioli and top with mozzarella. And then, it’s ready for the oven!
Zucchini Ravioli.

Zucchini Ravioli

Author: Yumna Jawad
5 from 123 votes
Easy to make, this healthy zucchini ravioli is a great low carb alternative for a family weeknight meal. Packed with veggies, you won't miss the pasta!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings4 servings

Video

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Ingredients
 
 

  • 3 large zucchinis
  • 1 tablespoon olive oil
  • 2 cups fresh spinach chopped, optional
  • 2 tablespoons fresh basil chopped, plus more for garnish
  • 2 garlic cloves minced
  • 1 15-ounce whole milk ricotta cheese
  • ½ cup parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 25-ounce marinara sauce
  • ½ cup shredded mozzarella cheese
  • ½ cup cherry tomatoes optional

Instructions

  • Cut off the stalk of the zucchini, then use a Y-shaped vegetable peeler to peel thin slices of zucchini. You should get about 15 per zucchini. You'll need 45.
  • Preheat oven to 375°F. Place the marinara sauce on the bottom of an 9×12 baking dish.
  • In a large skillet over medium heat, heat olive oil. Add spinach, basil and garlic and cook until softened and fragrant, about 2-3 minutes. Remove from heat. Add the ricotta cheese, parmesan cheese, salt and pepper and stir to combine.
  • Lay out 3 slices of zucchini in different direction equally spaced. Place 2 tablespoons of ricotta mixture in the middle. Fold each side to seal and create ravioli pockets. Place in the baking dish on the marinara sauce seam side down. Makes 15 pockets. Place the cherry tomatoes around the ravioli if you're using.
  • Bake in the preheated oven until cheese is melted, about 30-35 minutes. Allow it to rest for 5 minutes before serving.

Notes

Storage: If you have any leftovers, let them cool and then keep them in an airtight container in the fridge and they will keep well for up to 4 days. They can be reheated in the oven at 350°F until warmed through.
Please note that Metric conversions are estimates only.

Nutrition

Calories: 161kcal, Carbohydrates: 8g, Protein: 9g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 22mg, Sodium: 915mg, Potassium: 555mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2051IU, Vitamin C: 35mg, Calcium: 228mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?

Recipe Tips

  1. Use thick wide zucchini for this recipe. If the strips are too thin, the filling won’t stay in the parcels. I usually don’t use the outer peel and just chop it up to throw in soups.
  2. Use a y-shaped vegetable peeler to make the zucchini ribbons. You can also use a mandolin to make the thin strips. You can cut it by hand but try to cut it as thinly and evenly as you can so that it cooks through evenly.
  3. Make it saucier. Feel free to add more sauce on top before adding the layer of mozzarella cheese to make it more saucy.

FAQs

How do I store and reheat zucchini ravioli?

If you have any leftovers, let them cool and then keep them in an airtight container in the fridge and they will keep well for up to 4 days. They can be reheated in the oven at 350°F until warmed through.

Can I freeze zucchini ravioli?

If you can avoid it, it’s best not to freeze this recipe because the zucchini will release moisture when thawed. It will still taste good, but the texture will be different. You can freeze it for up to 3 months and thaw it in the fridge overnight before reheating.

Final zucchini ravioli after cooking

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Comments

  1. Melissa says:

    Tried this tonight!! Yummy ๐Ÿ˜‹

    1. Yumna J. says:

      Aww, so happy you liked it! Thank you!!

  2. Pam B says:

    This was delicious and easy to make for a special weeknight meal.

    1. Yumna J. says:

      Awesome! So glad you enjoyed it, thank you!!

  3. Candy Ann says:

    I made an easy vegan version, with my tofu ricotta and vegan mozzarella recipe.
    Absolutely delicious and elegant enough for a dinner party.
    Thank you for sharing!

    1. Yumna J. says:

      Yum, sounds delicious! Thanks for sharing your vegan modifications, Candy Ann!!

  4. Gayle VanderWilp says:

    I have loved trying your recipes over the last few years since I retired and wanted to get serious about making healthy and tasty meals for my hubby. Your instructions and videos have been instrumental in my success (and the few failures Iโ€™ll own up to as operator error). This zucchini ravioli was so so good and my husband and friend loved it tonight as a side to our steaks. I didnโ€™t have your own brand sauce but substituted Trader Joeโ€™s instead. Also having a hard time finding cherry tomatoes so used grape tomatoes instead. All in all it was a โ€œ10โ€ out of โ€œ10โ€! Thanks for sharing your recipes. I finally enjoy cooking!

    1. Yumna J. says:

      Aww, you don’t know how happy it makes me to hear my recipes helped you enjoy cooking!! Love that you, your husband, and friend all liked my zucchini ravioli. Thank you so much, Gayle!!

  5. Kristin Broussard says:

    Very delicious!

    1. Yumna Jawad says:

      Thank you so much!

  6. Ed says:

    First time working with zucchini and I have to say this recipe turned out so well. Very tasty and easy to make. I left out the parmesan because I forgot to buy it but that didn’t affect the taste for me. Great recipe!!! Recommend

    1. Yumna Jawad says:

      That makes me so happy to hear. Yay! Thank you so much!!

  7. Ed says:

    First time working with zucchini and I have to say this recipe turned out so well. Very tasty and easy to make. I left out the parmesan because I forgot to buy it but that did affect the taste for me.

    1. Ed says:

      But that didn’t affect the taste for me. Sorry for the typo. Great recipe, will recommend to everyone.

      1. Yumna Jawad says:

        No worries! Thank you!!

    2. Yumna Jawad says:

      That makes me so happy to hear! Yay!!

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