This zucchini ravioli recipe is here to show you that zucchini can do ANYTHING pasta can do, but better…
This low carb pasta dish is EASY, and so full of flavor, you won’t miss those gluten bomb noodles for a second!
It’s a great one to add to your low carb recipes collection, whether you’re counting your carbs, or just trying to make healthier food choices, because sneaking in an extra serving of greens is always a win, especially with recipes like this low carb ravioli, where you truly won’t notice the swap.
Serve this for low carb dinners and save leftovers for lunch! You’re going to love it!
There are SO many reasons to love this zucchini ravioli, including:
- Zucchini is the PERFECT substitute for high carb, full of gluten ravioli noodles.
- EASY! Most ravioli recipes require you to make a dough from scratch, then stretch, roll, and stamp it. To get these zucchini noodles ready, all you have to do is slice them thinly and sprinkle them with salt.
- This dish is full of veggies! And it’s low carb, keto, gluten-free and vegetarian.
Here’s what you should know before taking to the kitchen:
The filling and sauce for this zucchini ravioli recipe are inspired by Giada’s ravioli alla caprese.
Noodles – Our veggie noodles can be made quickly and easily with a mandolin. This is important to get the veggies into thin and even strips, as evenly cut veggies are important for the best texture here.
If you aren’t partial to zucchini recipes, you can make this with summer squash as well.
Filling – The recipe below is for a 3 low carb cheese filling that’s absolutely delish and refreshing! Feel free to mix in your favorite herbs and spices here.
Sauce – We’ll be throwing together a quick and easy low carb spaghetti sauce. Feel free to skip these ingredients/steps if you’d like to sub in your own sauce.
Tools To Make
Nothing too fancy here, just a:
- Mandolin. If you don’t have one, you can use a y-shaped veggie peeler. Don’t use a knife here, as it won’t give you the even slices we need for optimal texture.
- Colander to sweat the zucchinis.
- Bowl to combine the filling ingredients
- Heavy-bottomed saucepan to cook the sauce (you can skip if you’re using your own!)
- 9×13 casserole dish to bake our zucchini ravioli
Always sweat zucchini noodles! Sweating our zucchini simply removes excess liquid from the veggie so it doesn’t water down our sauce once everything is baked together.
Make the zucchini raviolis by overlapping the noodles in the shape of a star, then placing a dollop of filling in the center, and folding the noodles over the filling. When you place them in your casserole dish, place them seam side down for a photo-worthy casserole!
Serve these zucchini ravioli with all your Italian food faves! I always sprinkle additional parmesan and fresh basil leaves on top.
Sop up any additional sauce with garlic bread or low carb garlic bread!
Now that you’ve got the basics down, there are so many ways to get creative with this zucchini ravioli! Especially when it comes to the filling and sauce, use your family favorites:
- Add meat. This can be done in the filling or in the sauce. Pancetta or prosciutto are both delicious in zucchini ravioli. If adding it to the sauce, (although not traditional) you can make a bolognese type sauce for more protein — Check out my chicken bolognese here!
- Add more veggies. Again, the filling is so easy to get creative with — add in your favorite low carb vegetables such as mushrooms, butternut squash, shallots, etc. You can also get creative with herbs and spices.
- Use a different kind of sauce, such as your family’s favorite Sunday gravy! Your favorite jar of storebought, pesto, or low carb alfredo sauce.
- Looking for something easier? Turn this ravioli into a zucchini lasagna. In fact, you don’t have to get fancy with layering the ingredients together — just toss all the low carb lasagna ingredients together in the casserole dish, sprinkle the top with cheese, and bake!
Pasta is our FAVORITE! In fact, it’s what I missed most when cutting out gluten and switching to low carb foods. So I’ve worked up quite a few recipes to curb our family’s cravings:
- Eggplant Lasagna
- Almond Flour Pasta
- Cabbage Lasagna
- Spaghetti Squash Lasagna
- Cauliflower Mac and Cheese
Zucchini RavioliPrint Recipe Pin Recipe
- 3 Medium Zucchini
- 1 Cup Whole Milk Ricotta drained
- 3/4 Cup Feta crumbled
- 1/2 Cup Parmesan grated
- 2 Teaspoons Oregano dried
- 1 Egg
- 1/2 Teaspoon Kosher Salt plus more to sweat the zucchini
- 1 Lemon Zested
- 3 Tablespoons Olive Oil
- 2 Cloves Garlic smashed
- 1 - 28 Ounce Can Tomato Puree I use Kroger brand
- 1/2 Cup Fresh Basil chopped
- 2 Tablespoons Parmesan grated
- 1/2 Teaspoon Kosher Salt
- Cherry Tomatoes optional
- 1/2 Cup Parmesan grated
- Fresh Basil chopped
- Preheat oven to 425 F.
- Use a mandoline to julienne the zucchini (3 medium size) into 1/4" strips.
- Sprinkle them generously with salt and toss to ensure they're coated. Place them in a colander and allow them to sweat for 15 minutes.
- Meanwhile, combine whole milk ricotta (1 cup), grated parmesan (1/2 cup), crumbled feta (3/4 cup), dried oregano (2 teaspoons), egg (1), and salt (1/2 teaspoon).
- Once the zucchini has finished sweating, rinse with water, and place ribbons in a clean dish towel. Carefully dry the zucchini.
- Form the raviolis by overlapping zucchini ribbons to form an 8 point star (see photos above).
- Place about 1 tablespoon of filling in the center of each zucchini.
- Wrap the edges of the zucchini over the filling.
- Heat olive oil (3 tablespoons) in a heavy bottom saucepan.
- Once shimmering, add the 2 cloves smashed garlic and saute until fragrant, about 2 minutes.
- Add tomato puree (1 - 28 Ounce), chopped basil (1/2 cup), grated parmesan (2 tablespoons), and salt (1/2 teaspoon). Simmer for 10-12 minutes, or until the sauce starts to thicken.
- Spread 1/2 the sauce along the bottom of a 9x13 casserole dish and gently place the zucchini ravioli on top. Option to nestle additional cherry tomatoes into the casserole dish.
- Pour remaining sauce on top, and sprinkle with parmesan (1/2 cup).
- Bake in preheated oven for 15 minutes, or until the ravioli is heated through. Serve warm and enjoy!
Fans Also Made These Low Carb Recipes:
- Milk. I swap between unsweetened light almond or coconut milk.
- Nutritional information is for 1 ravioli if you make 12 using this recipe: