Description
This Zucchini Ravioli recipe offers a delicious low-carb twist on traditional ravioli by using thinly sliced zucchini as the pasta alternative. Filled with a creamy blend of ricotta, mozzarella, Parmesan, fresh herbs, and garlic, then baked in marinara sauce, it’s a light yet satisfying dish perfect for a cozy weeknight dinner.
Ingredients
Scale
Zucchini Ravioli
- 4 large zucchini
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- Salt and pepper, to taste
Sauce
- 1 cup marinara sauce
Instructions
- Preheat oven and prepare dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray to prevent sticking.
- Slice zucchini: Use a vegetable peeler or mandolin to slice each zucchini lengthwise into thin, even strips to serve as the ravioli ‘pasta’.
- Create base strips: Lay out three zucchini strips on a flat surface, overlapping them slightly to form a base for each ravioli package.
- Prepare cheese filling: In a medium bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, chopped basil, chopped parsley, salt, and pepper. Mix thoroughly until smooth and well incorporated.
- Add filling: Spoon a portion of the cheese mixture onto the center of each zucchini base layer.
- Fold ravioli: Carefully fold the ends of the zucchini strips over the filling to form small ravioli-like packages, ensuring the filling is enclosed.
- Arrange in dish: Place each zucchini ravioli seam-side down in the prepared baking dish to hold their shape during baking.
- Add marinara sauce: Pour the marinara sauce evenly over the arranged ravioli in the baking dish.
- Bake covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes to allow the zucchini to soften and the flavors to meld.
- Bake uncovered: Remove the foil and continue baking for an additional 10 minutes or until the zucchini is tender and the cheese filling is melted and bubbly.
- Garnish and serve: Garnish with extra fresh basil or parsley if desired. Serve the zucchini ravioli hot for best flavor and texture.
Notes
- For uniform zucchini slices, a mandolin slicer works best but a sharp vegetable peeler can also be used.
- To avoid watery zucchini, you can lightly salt the strips and let them sit on paper towels for 10 minutes before assembling, then pat dry.
- This dish can be made ahead and refrigerated before baking; add extra baking time if baking from cold.
- Feel free to substitute marinara sauce with your favorite tomato sauce or a pesto for variation.
- Use fresh herbs for best flavor, but dried herbs can be substituted if needed (reduce quantity accordingly).
