Healthy Zucchini Ravioli Recipe

Your New Favorite Low-Carb Comfort Food

Craving ravioli but trying to cut back on carbs? This Zucchini Ravioli recipe is a must-try twist on a beloved Italian classic. By swapping pasta sheets for thin zucchini ribbons, you get all the creamy, cheesy goodness of traditional ravioli—without the guilt.

Perfect for low-carb, gluten-free, or veggie-packed lifestyles, this dish has quickly become a reader favorite. One bite and you’ll understand why it’s called "good enough for the weekly rotation."

Zucchini ravioli replaces pasta dough with thin zucchini slices , wrapped around a savory ricotta and spinach filling. It's baked in marinara until bubbly, golden, and irresistible.

You get all the comforting flavor with fewer carbs and more nutrients—ideal for keeping your health goals on track without sacrificing flavor.

1. Low-Carb & Keto-Friendly

2. Naturally Gluten-Free

3. Rich in Vitamins C, Potassium & Antioxidants

4. High-Protein & Fiber-Packed

5. Under 350 Calories per Serving

Main:

1. Zucchini (at least 24 thin slices)

2. Ricotta cheese

3. Parmesan cheese

4. Fresh spinach

5. 1 egg

6. Fresh basil

7. Lemon zest

8. Garlic (3 cloves)

9. Marinara sauce (24 oz)

10. Olive oil

11. Balsamic vinegar

12. Salt & pepper

13. Crushed red pepper & fennel seeds

1. Trim ends of zucchini and use a mandoline slicer or multifunctional vegetable chopper to make long, thin ribbons.

2. Lay half on paper towel–lined sheet. Layer with more paper towels, then add remaining slices.

3. Press gently to remove moisture—this prevents soggy ravioli during baking.

In a medium bowl, combine:

1. Ricotta cheese

2. Chopped fresh spinach

3. ½ cup Parmesan

4. 1 egg

5. 2 tbsp chopped basil

6. 2 tsp lemon zest

7. ½ tsp black pepper

8. 1 clove grated garlic

Mix until smooth and creamy.

1. Lay 2 zucchini ribbons in an “X” shape on a flat surface.

2. Add 2 tbsp of filling to the center.

3. Fold ends of each ribbon over the filling, tucking underneath to form a neat packet.

4. Repeat until all ravioli are assembled.

1. Heat 2 tbsp olive oil in an oven-safe skillet over medium heat.

2. Add:

   1. 2 sliced garlic cloves

   2. ½ tsp fennel seeds

   3. ¼ tsp crushed red pepper

3. Cook for 2 minutes until fragrant.

4. Stir in 24 oz marinara and simmer for 5 minutes.

5. Add 1½ tsp balsamic vinegar and remove from heat.

6. Reserve ½ cup of sauce for topping.

1. Place ravioli seam-side down into the skillet over sauce.

2. Spoon reserved sauce on top.

3. Sprinkle with ½ cup Parmesan.

4. Bake at 400°F for 20 minutes.

5. Broil for 2–3 minutes until golden and bubbling.

6. Garnish with fresh basil.

Pair your ravioli with:

1. Garlic bread or crusty baguette
2. Lemon-dressed green salad
3. Grilled chicken or roasted vegetables
4. Extra marinara or red chili flakes on the side

1. Refrigerate: Store leftovers in an airtight container for up to 3 days.

2. Reheat: Bake at 350°F for 10–15 minutes or microwave in 30-sec bursts.

3. Freeze: Freeze assembled (but unbaked) ravioli in layers. Bake directly from frozen—add 5–7 minutes to cook time.

1. Calories: 341

2. Protein: 20g

3. Fat: 21g

4. Carbs: 22g

5. Fiber: 5g

6. Sugars: 13g

7. Sodium: 470mg

8. Potassium: 579mg

1. Pat zucchini dry to avoid excess moisture

2. Use high-quality marinara for best flavor

3. Don’t overstuff the filling

4. Bake in a single, even layer

5. Broil at the end for that golden cheese top

1. Vegan – Use dairy-free ricotta and skip the egg

2. Mediterranean – Add chopped olives and sun-dried tomatoes

3. Meaty – Mix ground turkey or sausage into the filling

4. Pesto Marinara – Blend pesto into your sauce for extra flavor

This zucchini ravioli recipe is the perfect combo of rich, creamy comfort and clean, healthy eating. Whether you're low-carb, gluten-free, or just love a veggie-forward meal, it’s the kind of dish you’ll come back to week after week.

Can I make it dairy-free?
Yes! Use dairy-free ricotta and Parmesan, and swap egg with a flaxseed substitute.

What’s a good ricotta substitute?
Try cottage cheese, whipped cream cheese, or tofu ricotta.

How do I keep zucchini from getting soggy?
Pat dry and bake uncovered.

Can I swap zucchini for other veggies?
Yes—eggplant or yellow squash work great.

Is this kid-friendly?
Definitely! It’s cheesy, mild, and fun to eat.