Free: 5 Tips for Fast Healthy Dinners
This post may contain affiliate links to help keep this content free. (full disclosure)
Get the Great Pasta Flavor and Eat delicious vegetables in one bite with this recipe Zucchini Ravioli! There’s no traditional pasta in these delicious, cheesy pillows, but they still capture the true flavors—so good you won’t miss the dough.
If you have zucchini in abundance, this is the perfect way to use it (and others Zucchini Recipe like Air Fryer Zucchini Slices, Grilled Ratatouilleand Zucchini Pizza Boats)!
What are Zucchini Ravioli?
Zucchini Ravioli uses thin strips of zucchini wrapped in a seasoned cheese center to create true ravioli flavor without any pasta or gluten! It’s the perfect way to enjoy a classic dish, easily.
Why You’ll Love This Zucchini Ravioli Recipe
- Intense cheese flavor
- Tender Ravioli with Thick Tomato Sauce
- No need for pasta dough or boiling
- hands-free cooking
- Naturally Gluten-Free, Low-Carb and Keto Zucchini Ravioli
ingredients you need
This section explains how to choose the best ingredients for zucchini ravioli, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.
- zucchini – Look for longer zucchini (at least 7-8 inches long) to wrap the ravioli more easily. You can also use yellow squash.
- Italian Tomato Sauce – You can use the jarred version or make your own pasta sauce instead.
- cheese – Includes full-fat ricotta, grated mozzarella, and grated Parmesan. You can substitute nonfat ricotta or cottage cheese for ricotta if desired.
- Egg – Helps glue the filling together. You can omit it if you want an eggless version.
- seasoning – Salt, pepper and Italian seasoning (Homemade Italian Seasoning It tastes good, but store bought is also good).
- fresh basil – Optional but as a delightful fresh decoration.
Variation: add garlic!
The easiest way is to stir garlic powder into the cheese mixture. You can also sauté two cloves of garlic in a little olive oil (before adding to the mixture).
How to Make Zucchini Ravioli
This section describes how to make zucchini ravioli with step-by-step photos and details about the technique. See the recipe card below for full instructions.
- piece. Use a vegetable peeler to cut the zucchini into thin, wide strips or mandolin.
- dry. Arrange the zucchini ribbons on the baking sheet in a single layer. Sprinkle with sea salt. Let stand for 20 minutes, then blot excess moisture with paper towels.
- Prepare the dish. Spread 1/2 cup marinara sauce over bottom of pan. shelved.
- make stuffing. In a bowl, whisk together ricotta, Parmesan, eggs, Italian seasoning, pepper and more salt.
- fold. Lay the two zucchini strips flat, overlapping slightly. Add 2 more bars on top to form an X. Spoon 1-2 tablespoons of ricotta mixture in the middle. Fold two opposite sides of the strip together, then fold the other opposite ends together to form a pocket. Place seam side down in a baking sheet and repeat with remaining zucchini and filling.
- optimal. Spoon a scoop of marinara and shredded mozzarella over each wonton.
- bake. Bake until zucchini is soft and cheese is melted.
Storage Instructions
- To store leftovers: Store leftovers in an airtight container with a lid in the refrigerator for 5-6 days, then reheat in the oven until heated through.
- in advance: Assemble the zucchini ravioli, but do not bake. Store in the refrigerator for 1-2 days, then cook as usual when ready to eat. (Storing the zucchini for too long may release extra moisture, so I don’t recommend not baking it a few days in advance.)
- Reheat: If the dish has been cooked before, you can reheat it in a 350°F oven or microwave the individual items.
Can you freeze zucchini ravioli?
Yes, you can freeze zucchini ravioli! I prefer to freeze after baking because freezing raw zucchini will affect the texture. Cover the casserole tightly with foil and freeze for 3-6 months.
Thaw the wontons in the refrigerator overnight, then cook as usual. Alternatively, cook from the freezer, making sure to add more time so the wontons are fully heated. (Once the cheese is browned, you may need to wrap the top in foil as the center may still be cold if baked from the freezer.)
What to Serve with Zucchini Ravioli
This pasta goes well with a variety of Italian-style entrees. Try these simple ideas:
More Vegan Pasta Recipes
Skip the wheat pasta and capture all the mouthwatering flavors with these easy dishes!
Readers’ Favorite Recipes
The recipe card is below! Readers who made this also checked out these recipes:
Zucchini Ravioli (easy!)
Zucchini Ravioli swaps pasta for tender sliced veggies – same cheesy center! Learn how to make it with simple, simple ingredients.
Prepare: 30 minute
chef: 20 minute
All: 50 minute
Serving Size: 4 (Adjust the scale recipe)
raw material
Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.
instruct
Tap the time in the instructions below to start the kitchen timer while cooking.
-
use one mandolin or vegetable peeler Cut the zucchini into 1/8-inch (3.18 mm) thick thin slices. Discard (or repurpose) any very narrow end pieces.
-
Meanwhile, preheat oven to 400°F (204°C).
-
Spread 1/2 cup (118 ml) marinara sauce on the bottom of the pan 9×13 baking pan. On hold.
-
In a medium bowl, whisk together the following fillings: ricotta, 1/4 cup (28 g) mozzarella, Parmesan, eggs, Italian seasoning, remaining 1/2 tsp (3 g) sea salt and black pepper.
-
Arrange two zucchini strips on a plate chopping board, parallel to each other and slightly overlapping. Place two more zucchini strips in opposite (vertical) directions to form an X or cross.use one medium cookie scoop (or spoon) Place about 1.5-2 tablespoons of filling in the center of the X. Fold two opposite sides of the zucchini, overlapping the ends, then do the same for the other sides, making a pocket of the inside mixture with the cheese. Place seam side down in a baking sheet and place on top of sauce. Repeat with the remaining zucchini and filling.
-
Top each zucchini ravioli with 1 tablespoon (15 ml) marinara sauce and 1 tablespoon (7 g) shredded mozzarella cheese, this will use up the remaining 1/2 cup marinara and 1/2 cup mozzarella cheese .
-
bake about 20-25 minutesuntil the zucchini is soft and the cheese is melted and golden brown.
recipe notes
Serving Size: 2 large wontons
nutrient content
Amount per serving. Serving Sizes in Recipe Instructions Above.
Calories 215
fat 11.9 grams
protein 15.1 grams
total carbohydrates 13.8 grams
net carbs 10.4 grams
fiber 3.4 grams
sugar 8.5 grams
Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste recipes to social media or websites. We want you to share the link with the photo. 🙂