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Stuffed Zucchini Ravioli

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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.

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

  1. Preheat the oven to 375°F (190°C).
  2. Using a mandoline or vegetable peeler, slice the zucchini lengthwise into thin strips.
  3. Sprinkle the zucchini strips lightly with salt and let them sit for 15 minutes.
  4. Pat the zucchini dry with paper towels to remove excess moisture.
  5. In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, and black pepper.
  6. Spread a thin layer of marinara sauce in the bottom of a baking dish.
  7. Arrange two zucchini strips vertically and two horizontally in a cross shape.
  8. Place about 1 tablespoon of the cheese mixture in the center.
  9. Fold the zucchini strips over the filling to form a ravioli packet.
  10. Place the ravioli seam-side down in the prepared baking dish.
  11. Repeat with the remaining zucchini and filling.
  12. Spoon the remaining marinara sauce over the ravioli.
  13. Sprinkle with the remaining mozzarella and Parmesan cheese.
  14. Bake for 25–30 minutes until bubbly and golden.
  15. Let rest for 5 minutes before serving.
  16. 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

Find it online: https://thefamilycooking.com/stuffed-zucchini-ravioli/