Zucchini Ravioli
Updated Aug 20, 2026
Zucchini ravioli made with zucchini ribbons folded around a ricotta filling and baked in marinara. A lighter, low-carb take on baked pasta with melty cheese.
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Okay, I’ll say it… Calling these zucchini ravioli is a bit of a stretch, and I know that. There’s no pasta anywhere in here, just zucchini ribbons folded around ricotta, making little pouches, so it’s kinda like ravioli. But I stand by these anyway, because they’re not really trying to fool anyone. The other reason I love these zucchini ravioli is that, to me, they scratch the same itch as a baked pasta without leaving me feeling heavy afterward.
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RECIPE TESTING NOTES
For the past 10 years, I’ve tested every recipebefore sharing it with you! These notes give you a peek into the process of developing this recipe.
The biggest thing I fought with was water in zucchini ravioli. Zucchini holds a lot of it, and my early batches came out swimming in liquid at the bottom of the dish once everything baked down. Baking it uncovered is what fixed it, since that lets the moisture cook off instead of getting trapped. I also stopped using the very center ribbons with all the seeds, because those are the wettest and flimsiest part, and they never held up as a wrapper anyway.
The ribbon thickness took a little practice with the peeler. Too thin and they tore when I tried to fold them around the filling; too thick and they stayed firm and wouldn’t bend into a packet. A Y-shaped peeler gave me the most even ribbons, and once I got a feel for the pressure, they came out pliable enough to fold without falling apart.
Happy Cooking!
– Yumna
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Zucchini Ravioli Ingredients
- Zucchini: Look for large, fairly straight zucchini since they’re easier to peel into long, even ribbons. If the zucchini isn’t wide enough, the filling will seep out. Each zucchini should give about 15 usable ribbons. The thin slices are what replace the pasta in this zucchini ravioli recipe, so try to keep them similar in thickness.
- Ricotta filling: Whole milk ricotta, egg, Parmesan, fresh basil, garlic, salt, and black pepper make up the filling. Whole milk ricotta is thick enough to stay inside the zucchini ravioli packets as they bake. If the ricotta looks particularly wet, drain off any visible liquid before mixing.
- Marinara sauce: A 25-ounce jar covers the bottom of the baking dish and gives the ravioli plenty of sauce as they bake. Or, try my homemade marinara sauce! Any marinara works here, so use one that’s already seasoned to taste.
- Cheese: Parmesan goes into the ricotta mixture and on top, while shredded mozzarella melts over the zucchini ravioli as it bakes. Freshly grated Parmesan and mozzarella from a block will melt more smoothly than pre-shredded cheese.
How to Make Zucchini Ravioli
These step-by-step photos walk you through how to make low carb zucchini ravioli. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Zucchini Ravioli Recipe
1. Slice the zucchini
Trim the ends, then run a Y-shaped vegetable peeler lengthwise along each zucchini to create long, thin ribbons. Aim for about 15 usable ribbons from each zucchini.
2. Set zucchini ribbons aside
Transfer the ribbons to a bowl as you slice them. Keeping them together makes it easier to grab three similarly sized pieces for each ravioli.
3. Make the ricotta filling
Add the ricotta, egg, Parmesan, basil, garlic, salt, and black pepper to a large bowl.
4. Combine the ricotta filling
Stir everything together until the egg is fully incorporated and the herbs and cheese are evenly distributed throughout the ricotta.
5. Fill the zucchini ravioli
Arrange three zucchini ribbons in a star shape, overlapping them in the center. Spoon the ricotta mixture where the ribbons meet so the filling stays contained when folded.
6. Fold into a packet
Bring the ends of the zucchini ribbons over the filling one at a time. Keep the folds snug enough to enclose the ricotta without pressing the filling out of the sides.
7. Assemble Zucchini Ravioli
Spread the marinara sauce across the bottom of the baking dish, then arrange the zucchini packets seam-side down. Sprinkle the mozzarella and remaining Parmesan evenly over the top.
8. Bake until tender
Bake uncovered until the zucchini is tender, the sauce is bubbling, and the cheese has melted. Let the ravioli rest briefly before serving so the packets are easier to lift from the baking dish.
Full Baked Zucchini Ravioli Recipe
Zucchini Ravioli Recipe
Video
Ingredients
- 1 (25-ounce) jar marinara sauce
- 3 large zucchinis
- 1 (15-ounce) container whole milk ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese divided
- ¼ cup chopped fresh basil
- 2 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded mozzarella cheese
Instructions
- Trim the ends from the zucchini. Using a Y-shaped vegetable peeler, slice each zucchini lengthwise into thin ribbons. You should get about 15 ribbons from each zucchini, for a total of 45.
- Preheat the oven to 375°F. Spread the marinara sauce evenly in the bottom of a 9×13-inch baking dish.
- In a large bowl, combine the ricotta cheese, egg, ¼ cup Parmesan cheese, basil, garlic, salt, and pepper.
- Arrange 3 zucchini ribbons on a work surface, overlapping them in the center to form a star shape. Place about 2 tablespoons of the ricotta mixture in the center. Fold the ends of the zucchini ribbons over the filling to create a packet.
- Sprinkle the mozzarella cheese and the remaining ¼ cup Parmesan cheese on top.
- Place the zucchini ravioli seam-side down over the marinara sauce. Repeat with the remaining zucchini ribbons and filling to make 15 ravioli. Arrange the cherry tomatoes around the ravioli, if using, and sprinkle the mozzarella evenly on top.
- Bake uncovered for 30–35 minutes, until the zucchini is tender and the cheese is melted. Let rest for 5 minutes before serving. Garnish with additional basil.
Notes
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 egg optional
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 a 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. Whisk in the egg, if using.
Lay out 3 slices of zucchini in different directions, 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add spinach: Mix ½ cup finely chopped cooked spinach into the ricotta filling. Squeeze it very dry first so it doesn’t add extra water to the baking dish!
- Add vegetables to the sauce: Stir 1 cup sautéed chopped mushrooms into the marinara before spreading it in the baking dish.
- Add ground protein: You can brown about ½ pound of ground chicken, turkey, or beef to add some more protein to the ricotta filling or sauce.
Recipe Tips
- Use the widest ribbons for assembling. The first few slices from the outside of the zucchini can be narrow. Save those for another use and build the ravioli packets with the wider center pieces so there’s enough zucchini to cover the filling.
- Don’t overfill the packets. About 2 tablespoons of ricotta filling is enough. Adding more makes the zucchini harder to fold and can cause the filling to spill out while baking.
- Let the zucchini ravioli rest before serving. The filling and sauce will be very hot straight from the oven, and a short rest also helps the packets hold together better when serving.
Serving Ideas
- Serve it with bread: I like having something to scoop up the extra marinara left in the baking dish, especially garlic cheese bread, rosemary focaccia, or air fryer bread.
- Pair it with a salad: I usually keep the salad simple so the ravioli can shine. A simple green salad, classic Caesar salad, or mixed greens salad would all work well.
- Add another vegetable side: If I’m making this into a bigger dinner, I’d add roasted broccoli, sautéed green beans, or oven roasted asparagus on the side.
Troubleshooting
Zucchini naturally releases water as it bakes, and very wet ricotta can add even more moisture. Use wide but thin zucchini ribbons, drain any excess liquid from the ricotta before mixing the filling, and bake the ravioli uncovered so some of that moisture can evaporate.
The ribbons are probably too thick or too narrow. Use the wide center sections of the zucchini and apply light, even pressure with the peeler so each ribbon is thin enough to bend over the filling.
Too much filling makes the packets difficult to close. Stick with about 2 tablespoons per ravioli, fold each ribbon snugly over the center, and arrange the packets seam-side down.
Comments
I tried this tonight and it was OK.
Stuffing was runny for me and made forming the “ravioli” difficult. I used grated parmesan not powdered, maybe that was why. Also, the video showed an egg but that’s not in the ingredient list.
I liked the “ravioli” because it makes for easy serving.
This recipe is similar to just using zucchini as the “pasta” noodles and layering in the traditional sense.
Thanks for this interesting twist!
I’m sorry the stuffing was runny. It might be the type of ricotta you used? I’ve made it with and without an egg and I do prefer it with the egg. I’m going to retest again and update the recipe to include the egg because it really does help to hold it together.
This is amazing and so simple.
Thanks .
Will definitely make again.
I’m so happy to hear that, Vicky!
I like it a lot
Yay, I’m so glad!! Thanks!
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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