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Zucchini Ravioli

Yields4 ServingsPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

 Extra-Virgin Olive Oil, for Baking Dish
 4 Medium Zucchini
 2 c. Ricotta
 ½ c. Freshly Grated Parmesan, Plus More for Garnish
 1 Large Egg, Lightly Beaten
 ¼ c. Thinly Sliced Basil, Divided
 1 Clove Garlic, Minced
 Kosher Salt
 Freshly Ground Black Pepper
 2 c. Marinara
 ½ c. Shredded Mozzarella

Preheat oven to 375° and grease a large baking dish with olive oil.


Make the noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.”


Make the filling: In a medium bowl, combine ricotta, Parmesan, egg, 2 tablespoons basil, garlic, and season with salt and pepper.


Assemble the ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around zucchini and top ravioli with mozzarella.


Bake until zucchini noodles are “al dente” and the cheese is melty and golden on top, 25 to 30 minutes.


Top with remaining basil and Parmesan before serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 220
% Daily Value *
Total Fat 12g19%

Saturated Fat 7g35%
Sodium 500mg21%
Total Carbohydrate 11g4%

Dietary Fiber 2g8%
Sugars 3g
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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