Why You’ll Love This Recipe
- Low-carb and gluten-free
- Packed with fresh zucchini
- Creamy, cheesy filling
- Lighter than traditional ravioli
- Perfect for meal prep
- Family-friendly comfort food
- Easy to customize
- Great way to enjoy more vegetables
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Zucchini Ravioli
- 3 large zucchini
- 1 teaspoon salt
For the Filling
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 1 large egg
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For Assembly
- 2 cups marinara sauce
- ½ cup mozzarella cheese, shredded
- 2 tablespoons Parmesan cheese, grated
- Fresh basil or parsley for garnish
Directions
- Preheat the oven to 375°F (190°C).
- Using a mandoline or vegetable peeler, slice the zucchini lengthwise into thin strips.
- Sprinkle the zucchini strips lightly with salt and let them sit for 15 minutes.
- Pat the zucchini dry with paper towels to remove excess moisture.
- In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, and black pepper.
- Spread a thin layer of marinara sauce in the bottom of a baking dish.
- Arrange two zucchini strips vertically and two horizontally in a cross shape.
- Place about 1 tablespoon of the cheese mixture in the center.
- Fold the zucchini strips over the filling to form a ravioli packet.
- Place the ravioli seam-side down in the prepared baking dish.
- Repeat with the remaining zucchini and filling.
- Spoon the remaining marinara sauce over the ravioli.
- Sprinkle with the remaining mozzarella and Parmesan cheese.
- Bake for 25–30 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
- Garnish with fresh basil or parsley.
Servings and Timing
- Servings: 4
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Rest Time: 5 minutes
- Total Time: 1 hour
Variations
- Spinach Ricotta Ravioli: Add chopped spinach to the cheese filling.
- Meat Lovers Version: Mix cooked ground beef or Italian sausage into the filling.
- Mushroom Ravioli: Add finely sautéed mushrooms to the cheese mixture.
- Pesto Zucchini Ravioli: Replace some of the marinara with pesto sauce.
- Four Cheese Ravioli: Add fontina or provolone cheese.
- Vegan Version: Use plant-based cheese alternatives and an egg substitute.
- Spicy Ravioli: Add red pepper flakes to the filling or sauce.
Storage/Reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze assembled but unbaked ravioli for up to 2 months. Thaw overnight before baking.
Reheating
Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave individual portions until heated through.
FAQs
Do I need a mandoline to make zucchini ravioli?
No. A vegetable peeler can also create thin enough slices.
How do I prevent watery zucchini ravioli?
Salting and drying the zucchini before assembling helps remove excess moisture.
Can I use yellow squash instead of zucchini?
Yes. Yellow squash works very well as a substitute.
Is this recipe keto-friendly?
Yes. It is naturally low in carbohydrates and suitable for many low-carb diets.
Can I make the ravioli ahead of time?
Yes. Assemble them up to a day ahead and refrigerate until ready to bake.
What sauce works best?
Marinara is classic, but Alfredo, pesto, or roasted red pepper sauce are excellent alternatives.
Can I add meat?
Absolutely. Ground beef, sausage, turkey, or chicken can be added to the filling.
What cheeses work best?
Ricotta, mozzarella, Parmesan, fontina, and provolone all work wonderfully.
Can I freeze cooked zucchini ravioli?
Yes, though the zucchini may soften slightly after thawing.
What can I serve with Stuffed Zucchini Ravioli?
A green salad, garlic bread, roasted vegetables, or grilled chicken pair beautifully with this dish.
Conclusion
Stuffed Zucchini Ravioli is a fresh and flavorful twist on a classic Italian favorite. By replacing pasta with tender zucchini slices, this recipe creates a lighter, vegetable-packed meal without sacrificing comfort or flavor. Filled with creamy cheese and baked in rich marinara sauce, these zucchini ravioli are perfect for healthy weeknight dinners, meal prep, or anyone looking for a delicious low-carb alternative to traditional pasta.
PrintStuffed Zucchini Ravioli
Stuffed Zucchini Ravioli is a light and comforting low-carb dish that replaces pasta with tender zucchini slices wrapped around a creamy cheese filling. Baked in marinara sauce and topped with melted cheese, it’s a flavorful gluten-free alternative to traditional ravioli.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Bake
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
- 3 large zucchini
- 1 teaspoon salt
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons Parmesan cheese, grated
- Fresh basil or parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Using a mandoline or vegetable peeler, slice the zucchini lengthwise into thin strips.
- Sprinkle the zucchini strips lightly with salt and let them sit for 15 minutes.
- Pat the zucchini dry with paper towels to remove excess moisture.
- In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, and black pepper.
- Spread a thin layer of marinara sauce in the bottom of a baking dish.
- Arrange two zucchini strips vertically and two horizontally in a cross shape.
- Place about 1 tablespoon of the cheese mixture in the center.
- Fold the zucchini strips over the filling to form a ravioli packet.
- Place the ravioli seam-side down in the prepared baking dish.
- Repeat with the remaining zucchini and filling.
- Spoon the remaining marinara sauce over the ravioli.
- Sprinkle with the remaining mozzarella and Parmesan cheese.
- Bake for 25–30 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
- Garnish with fresh basil or parsley.
Notes
- Salting and drying the zucchini helps prevent excess moisture in the finished dish.
- Add chopped spinach, sautéed mushrooms, or cooked meat to the filling for variation.
- Pesto, Alfredo, or roasted red pepper sauce can be used in place of marinara.
- Assemble the ravioli up to one day ahead and refrigerate until ready to bake.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze assembled unbaked ravioli for up to 2 months and thaw before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 95 mg
