Zucchini Ravioli

5 from 101 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!

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This Zucchini Ravioli recipe post is sponsored by Otamot. As always, all opinions are my own.

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.

Final zucchini ravioli after cooking

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.
Ingredients needed for the recipe

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.
Prepping the zucchini for the recipe by peeling and then adding salt

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.
Steps to show how to cook the spinach ricotta mixture

Assemble ravioli

  • 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’.
Steps to show to to fold the zucchini 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!
4 images to show steps for preparing the baking dish with the sauce, then the ravioli followed by the cheese

Tips for making zucchini ravioli

  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. 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.
  3. 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.
  4. 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

Do you have to peel the zucchini?

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.

How long does it keep?

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 you freeze it?

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.

Zucchini ravioli with Otamot sauce next to it

More recipes with zucchini:

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!

Zucchini Ravioli

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!
5 from 101 votes
Servings 4 servings
Calories 258
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes



  • 2 large wide zucchinis
  • 1 cup Otamot Essential Marinara Sauce
  • 1 tablespoon olive oil
  • 2 cups fresh spinach chopped
  • 2 cloves garlic clove 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.


Recipe: Inspired by A Saucy Kitchen
Storage: Store any leftovers in the fridge for up to 4 days and reheat in the oven.
Thank you Otamot for sponsoring this Zucchini Ravioli post!


Calories: 258kcal, Carbohydrates: 11g, Protein: 17g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 49mg, Sodium: 1207mg, Potassium: 665mg, Fiber: 2g, Sugar: 6g, Vitamin A: 2436IU, Vitamin C: 31mg, Calcium: 408mg, Iron: 2mg

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

Cuisine American
Course: Main Course

Rate and comment

Recipe Rating


  1. 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

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

  3. First time trying a recipe from this blog and I can say that I absolutely loved it!
    Recipe is very easy to follow.
    I will be trying other recipes for sure.
    Thank you for sharing this healthy choices.

  4. Made this tonight and was absolutely delicious! This was my first time on your blog and I found your style so simple to follow…the way you describe the recipe and the ingredients…your instructions…your pictures…your video…love it! So excited to continue to explore your recipes and continue to cook with you! I had an issue not sure why…I only ended up with 10 tbsp of filling…I believe you suggest using 2tbsp each and your recipe yields 12 pieces which would yield 24 tbsp??…I only made 9 pieces because I had an 8×8 dish and I used 1tbsp in each so I had enough to use 1tbsp in each and that was delish. Should I have had twice as much? My only other issue…which is probably my issue because I’m slow…is that it took me muchhhh longer than 20 minutes to prep this dish but it was super fun and totally worth it! Thanks so much for the recipe!

    1. Yay! I’m so glad to hear that. I’m excited to hear what you think of the other recipes you try! Hmm, next time I’d recommend using less filling or doubling the recipe for the filling portion. The time will definitely vary based on the person, but I’m sure, with practice, that it’ll be quicker next time!

    1. You could use frozen spinach, but you’d have to make sure to get rid of all the moisture in it before cooking.

  5. This recipe deserves a 10 out of 10. Absolutely phenomenal! Very tasty and easy to make. I have never baked zucchini before, and I was scared it was going to be too watery, but I followed the instructions and it came out looking and tasting delicious. I didn’t have parmesan cheese, so I used the italian five cheese bag I had, and omg was it cheesy and tasty! Thank you Yumna for such a delicious and fun meal.

  6. This recipe was so good! Instead of marinara, I made a meat sauce with ground turkey just for more protein. Hubby loves this dish and I’ll be making it again. Thank you!

  7. Have made it twice already. Pairs up good with fall soups on the side. This also makes fun activity to make with kids. It’s very tasty.

  8. Amazing light dinner! My housemate loved it as well.
    I only let it sit a bit too long before putting it in the oven because I prepare it in the afternoon due to a busy dinner schedule. It got a bit watery due to the salted zucchini. Should have known it. Next time. I used Mutti Passata Sauce as we don‘t have your suggest brand in Singapore. Tagged you on Insta as well. For sure a new regular dish. Will top it next time with pine seeds or hazelnuts for the little crunch.

    1. So glad you enjoyed it! And yes, it’s important to dry out the zucchini really well with paper towel before baking it. But glad you’ll be making it again!

  9. hello, i love your website and recipes, i have tried a couple of them and they are delicous and easy to follow.

    i just have one question, im trying to keep a track of my calories ingest. so i just want to make sure i reading it right. in this case you say its for 4 servings with a 258 kcal and its proper nutrition elements. im guessing that 258kcal is per serving, right? or is it the whole recipe?

    thank you