Zucchini Ravioli
Updated Sep 28, 2025
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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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
- 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
Zucchini Ravioli
Video
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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- 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.
- 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.
- Make it saucier. Feel free to add more sauce on top before adding the layer of mozzarella cheese to make it more saucy.
FAQs
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.
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.
Comments
Tried this tonight!! Yummy 😋
Aww, so happy you liked it! Thank you!!
This was delicious and easy to make for a special weeknight meal.
Awesome! So glad you enjoyed it, thank you!!
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!
Yum, sounds delicious! Thanks for sharing your vegan modifications, Candy Ann!!
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 I’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 didn’t have your own brand sauce but substituted Trader Joe’s instead. Also having a hard time finding cherry tomatoes so used grape tomatoes instead. All in all it was a “10” out of “10”! Thanks for sharing your recipes. I finally enjoy cooking!
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!!
Very delicious!
Thank you so much!
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
That makes me so happy to hear. Yay! Thank you so much!!
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.
But that didn’t affect the taste for me. Sorry for the typo. Great recipe, will recommend to everyone.
No worries! Thank you!!
That makes me so happy to hear! Yay!!
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