Zucchini Ravioli Recipe

If you’ve been daydreaming about a luscious Italian comfort dish that’s friendly to your waistline and utterly satisfying, you’re going to adore Zucchini Ravioli. This low-carb, gluten-free twist on classic ravioli swaps out traditional pasta for tender strips of zucchini, all wrapped around a creamy, cheesy filling and baked in savory marinara. The result? A plateful of cozy, bubbling flavor that feels both wholesome and decadent. Zucchini Ravioli is one recipe that always wins over guests, whether they’re health nuts or pasta purists!

this Recipe

Ingredients You’ll Need

Pulling together Zucchini Ravioli is refreshingly straightforward—the ingredient list is short, but every element shines. Each item contributes something special, whether it’s creaminess, a punch of flavor, or that signature Italian scent wafting through your kitchen.

• 3 medium zucchinis: The star of the show! Choose firm, straight zucchinis for easy slicing and sturdy “wraps” for your ravioli bundles.
• 1 cup ricotta cheese: Ricotta creates that dreamy, fluffy filling with a mild, milky flavor that’s so classically Italian.
• 1/2 cup shredded mozzarella cheese: Melty mozzarella lends a gorgeous stretch and pairs beautifully with both ricotta and marinara.
• 1/4 cup grated Parmesan cheese: Sharp, salty Parmesan adds depth and nutty complexity to every bite.
• 1 egg: The golden ticket for binding the cheeses together and giving the filling a rich texture.
• 1 teaspoon Italian seasoning: A simple mix (often oregano, basil, and thyme) brings instant herby flavor.
• 1/2 teaspoon garlic powder: Just the right amount to infuse a warm, garlicky note throughout.
• 1/2 teaspoon salt: Essential for balancing the flavors in both the filling and the zucchinis themselves.
• 1/4 teaspoon black pepper: Adds a little kick and highlights all the savory notes.
• 1 1/2 cups marinara sauce: Choose your favorite homemade or jarred sauce—this is where the saucy magic happens.
• 1 tablespoon olive oil: A drizzle for the baking dish to prevent sticking and add a hint of richness.
• Fresh basil for garnish: That pop of bright green and fresh aroma elevates the finished dish beautifully.

How to Make Zucchini Ravioli

Step 1: Preheat and Prep

Let’s start by getting your oven up to temperature at 375°F (190°C). Lightly grease your favorite baking dish with olive oil—this prevents sticking and adds flavor. This tiny step is key to golden, bubbling results without a hassle when serving.

Step 2: Make the Creamy Cheese Filling

Combine your ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and black pepper in a mixing bowl. Stir until everything is beautifully blended and irresistible. The mixture should be thick, lush, and speckled with herbs—the ultimate filling for Zucchini Ravioli.

Step 3: Slice the Zucchini

Using a mandoline is hands-down the best way to get those perfectly thin zucchini strips. They should be flexible enough to fold, but still wide enough to encase the filling (think about the size of traditional pasta sheets). Lay them out on paper towels if they seem a bit moist.

Step 4: Assemble the Ravioli Bundles

Now the fun part! Lay two zucchini strips in a cross pattern, then top with another two strips to form an “X”. Spoon a generous heap of cheese filling into the center. Fold each end up and over the filling, one at a time, creating a snug little bundle. Don’t worry—perfection isn’t necessary, and a little rustic charm only adds appeal.

Step 5: Layer and Sauce

Spread a thin layer of marinara sauce in the bottom of your prepared dish. Arrange your Zucchini Ravioli bundles seam-side down, keeping the filling tucked inside. Spoon the rest of your marinara over the top, making sure every piece gets some saucy love.

Step 6: Bake to Perfection

Cover the dish with foil and bake for 20 minutes. This lets the zucchini soften and meld with the cheeses. Remove the foil and bake an additional 10 minutes, until everything is hot, bubbly, and slightly golden around the edges—the moment your kitchen starts to smell like an Italian trattoria.

Step 7: Garnish and Serve

Scatter plenty of fresh basil leaves over the bubbling dish before serving. This final flourish of color and fragrance is what takes Zucchini Ravioli from homemade to heavenly.

How to Serve Zucchini Ravioli

Garnishes

Bright green fresh basil is the classic topper, but a little extra sprinkle of Parmesan or even some toasted pine nuts can make your Zucchini Ravioli pop on the plate. Don’t be afraid to add a drizzle of good olive oil or a crack of black pepper for a finishing touch that feels restaurant-worthy.

Side Dishes

This dish loves companions! Serve Zucchini Ravioli alongside a crisp, lemony salad or a dish of garlic-roasted asparagus for lightness. If you’re feeling indulgent, a hunk of warm, crusty bread or a scoop of creamy polenta would make it a hearty, soul-satisfying meal.

Creative Ways to Present

Don’t just scoop and serve—play with the presentation! Layer the ravioli in single portions or nestle them into individual ramekins for a dinner party wow-factor. For a family-style feast, bring the whole bubbling baking dish to the table and let everyone dig in together.

Make Ahead and Storage

Storing Leftovers

Leftover Zucchini Ravioli keeps beautifully! Let any extras cool to room temperature, then store them in an airtight container in the refrigerator. They’ll stay delicious for up to three days, making weekday lunches that much more exciting.

Freezing

To freeze, assemble the ravioli (with or without marinara), cover tightly, and stash in the freezer before baking. When you’re ready, just bake straight from the freezer, adding about 10 extra minutes to the covered baking time. It’s the perfect make-ahead solution!

Reheating

For best results, reheat Zucchini Ravioli in the oven at 350°F until warmed through and bubbly—it revives both the texture and flavors. If you’re in a hurry, a quick spin in the microwave works, but the oven preserves that just-baked magic.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works just as well in this recipe and adds a slightly sweeter flavor and a pop of cheerful color to your Zucchini Ravioli. Just follow the slicing instructions as you would for zucchini.

Can I add meat to the filling?

Of course! For a heartier version, try adding cooked, crumbled Italian sausage or ground turkey to the cheese filling. Just make sure to drain any excess fat to keep the filling from becoming watery.

How do I keep the zucchini from getting soggy?

The trick is to slice the zucchini thinly but not paper-thin, and avoid overbaking. Laying the strips on paper towels for a few minutes before assembling also helps absorb excess moisture.

Is this recipe truly gluten-free?

Yes, Zucchini Ravioli contains no wheat or gluten-based products, so it’s a safe and scrumptious choice for anyone on a gluten-free diet. Double-check your marinara sauce label to be sure it’s gluten-free as well!

Can I make Zucchini Ravioli ahead of time?

You sure can. You can assemble the ravioli bundles and refrigerate them (uncooked) for up to a day in advance. Just wait to add the sauce and bake right before serving for best texture.

Final Thoughts

If you’re craving something cozy, nourishing, and full of Italian spirit, Zucchini Ravioli deserves a spot in your dinner rotation. It’s the kind of dish you’ll find yourself making again and again, simply because it brings so much joy to the table. Give it a try—you just might find your new favorite comfort food!

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