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!
Servings: 4 servings
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 9x12 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.
Video
Notes
Storage: 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.
Please note that Metric conversions are estimates only.
Nutrition
Calories: 161kcal | Carbohydrates: 8g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 915mg | Potassium: 555mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2051IU | Vitamin C: 35mg | Calcium: 228mg | Iron: 1mg
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