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
- 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 to 35 minutes, until the zucchini is tender and the cheese is melted. Let rest for 5 minutes before serving. Garnish with additional basil.
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.
This recipe has been updated in July 2026, but if you like the original version, you can still find it here:
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 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. Whisk in the egg, if using.
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.
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 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. Whisk in the egg, if using.
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.
Nutrition
Serving: 4ravioli | Calories: 461kcal | Carbohydrates: 20g | Protein: 26g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 1539mg | Potassium: 810mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1282IU | Vitamin C: 44mg | Calcium: 519mg | Iron: 2mg
QR code
Scan code to view the full recipe on your phone.
