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
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!!
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.
I’m so glad you gave it a try! Thank you!!
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!
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!
Can you use frozen spinach? Do I let it air dry?
You could use frozen spinach, but you’d have to make sure to get rid of all the moisture in it before cooking.
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.
That makes me so incredibly happy to hear! Thank you so much!!
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!
Love that idea!! Thanks so much for sharing!!
Can this dish be made ahead and frozen? Thank you
No, I prefer not to freeze anything with zucchini because of it’s high water content.
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.
Yes, my kids love rolling them up too!! So fun and tasty!!
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.
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!
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
Thanks so much! And yes, the 258 is per serving, so the whole dish would be about 1000 calories.
What are the dimensions of the baking tray?
It’s 8 x 11 🙂