Description

This Zucchini Ravioli recipe offers a light and delicious alternative to traditional pasta dishes by using thinly sliced zucchini as ravioli noodles filled with a creamy mixture of ricotta, mozzarella, and Parmesan cheeses along with fresh herbs. Baked in a flavorful marinara sauce, it’s a perfect low-carb, gluten-free entree that’s both comforting and fresh.

Ingredients

Scale

Vegetables

4 large zucchini
2 cloves garlic, minced
1 tablespoon chopped basil
1 tablespoon chopped parsley

Cheese Mixture

1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg

Other Ingredients

Salt and pepper, to taste
1 cup marinara sauce
Cooking spray, for greasing the dish

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Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a baking dish with cooking spray to prevent sticking.
Slice Zucchini: Using a vegetable peeler or mandolin, slice the zucchini lengthwise into thin strips that will serve as the ravioli wrappers.
Form the Base: Lay out three zucchini strips on a flat surface, slightly overlapping them to create a stable base for the ravioli.
Combine Filling: In a medium bowl, mix together ricotta, shredded mozzarella, grated Parmesan, the egg, minced garlic, chopped basil, chopped parsley, salt, and pepper until well combined.
Fill Ravioli: Spoon the cheese mixture onto the center of each zucchini strip base prepared earlier.
Fold Zucchini: Fold the ends of the zucchini strips over the filling to form a closed ravioli package.
Arrange in Baking Dish: Place each zucchini ravioli seam-side down into the greased baking dish carefully to maintain their shape.
Add Sauce: Pour marinara sauce evenly over the zucchini ravioli in the baking dish.
Cover and Bake: Cover the dish with foil and bake for 20 minutes, allowing the zucchini to cook through and the filling to warm.
Uncover and Finish Baking: Remove the foil and continue baking for an additional 10 minutes until the zucchini is tender and the cheese is melted and bubbly.
Garnish and Serve: Optionally garnish with extra fresh basil or parsley. Serve the zucchini ravioli hot.

Notes

Choose large zucchini for easier slicing and forming of ravioli.
Using a mandolin ensures uniform thin strips for better folding and cooking.
You can substitute mozzarella with provolone or other mild melting cheese if preferred.
For a spicier sauce, add red pepper flakes to the marinara.
Covering the dish while baking prevents the zucchini from drying out.
Let the ravioli rest for a few minutes after baking to set before serving.