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Mix up your weeknight meals with this delicious vegetarian zucchini ravioli. 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.
Ingredients to make recipe
- Zucchini: Use large zucchini to form the ‘pasta’ sheets. Zucchini is a great low carb alternative to pasta and is high in vitamins and antioxidants.
- Otamot Sauce: A rich and flavorful marinara sauce that is packed with vitamins and nutrients from ten organic vegetables and healthy oil. It is naturally lower in acid and now available at Whole Foods!
- Olive oil: For cooking. You can use any high heat oil though.
- Spinach: Use fresh baby spinach for this recipe and chop it up so it’s easier to cook and blend. Spinach is a great source of iron and lots of vitamins and minerals.
- 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.
- Basil: Basil adds a lovely freshness and gives the dish a classic Italian flavor.
- Tomatoes: I use cherry tomatoes that are nice and sweet. When they soften in the oven, they add great texture to the dish.
- Salt and pepper: For seasoning.
How to make zucchini ravioli
Prepare the zucchini
- Use a vegetable peeler to peel thin ribbons of zucchini. If you have a mandolin slicer, that works too!
- Lay on paper towel, sprinkle with salt and let rest. Then dab it dry to remove excess moisture from sweating the zucchini.
Prepare the stuffing
- Cook the spinach and garlic in olive oil in a skillet.
- Remove from heat and add the ricotta, parmesan cheese, basil, salt and pepper.
- Stir to combine.
- Place some of the ricotta mixture in the middle of 3 pieces of overlapping zucchini.
- Fold each side to the middle to create the ‘ravioli’.
- Place the marinara sauce in the bottom of an oven proof dish.
- Spread the sauce evenly to coat the bottom of the dish.
- Place the zucchini ravioli on top of the sauce, making sure the seam is facing down.
- Place the cherry tomatoes around the ravioli and top with mozzarella. And then, it’s ready for the oven!
Tips for making zucchini ravioli
- 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.
- Salt and rest the zucchini before wrapping the filling. Zucchini holds a lot of moisture. If you don’t salt it to draw out the moisture, the final dish will be quite wet and soggy.
- 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. Because the sauce contains 10 vegetables, it actually adds more nutrients to the dish. Feel free to add more sauce on top before adding the layer of mozzarella cheese.
Frequently asked questions
It’s best not to peel the zucchini for this recipe as 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.
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 as 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.
More recipes with zucchini:
- Zucchini Fritters
- Zucchini Brownies
- Baked Zucchini Fries (Vegan)
- Zucchini Tater Tots
- Zucchini Enchiladas
- Zucchini Bread Muffins
If you’ve tried this feel good Zucchini Ravioli recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
- 2 large wide zucchinis
- 1 cup Otamot Essential Marinara Sauce
- 1 tablespoon olive oil
- 2 cups fresh spinach chopped
- 2 cloves garlic minced
- 1 cup ricotta cheese
- ¼ cup parmesan cheese
- 2 tablespoons fresh basil chopped, plus more for garnish
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup shredded mozzarella cheese
- ½ cup cherry tomatoes
- Cut off the stalk of the zucchini, then use a Y-shaped vegetable peeler to peel thin slices of zucchini. You should get about 18 per zucchini. Lay them out on a paper towel and sprinkle with salt. Set aside for 10 minutes and then dab off any extra moisture with the paper towel.
- Preheat oven to 425°F. Place the marinara sauce on the bottom of an 8×11 baking dish.
- In a large skillet over medium heat, heat olive oil. Add spinach and garlic and cook until softened and fragrant, about 2-3 minutes. Remove from heat. Add the ricotta cheese, parmesan cheese, basil, 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 about 12 pockets. Place the cherry tomatoes around the ravioli.
- Bake in the preheated oven until cheese is melted, about 15-20 minutes. Broil for an extra 2 minutes to blister the tomatoes. Serve with fresh basil.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.