Zucchini Ravioli


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Get big pasta flavor and delicious veggies all in one bite with this recipe for zucchini ravioli! There’s no conventional pasta in these savory, cheesy pillows, but they still capture all the flavor of the real deal — so good, you won’t miss the dough.

If you have an abundance of summer squash, this is the perfect way to use it (along with other zucchini recipes like air fryer zucchini chips, baked ratatouille, and zucchini pizza boats)!

What Is Zucchini Ravioli?

Zucchini ravioli uses thin strips of zucchini to wrap around a seasoned, cheesy center to create authentic ravioli flavor without any pasta or gluten! It’s the perfect way to enjoy a classic dish, lightened up.

Why You’ll Love This Zucchini Ravioli Recipe

  • Rich, cheesy flavor
  • Tender ravioli with thick tomato sauce
  • No pasta dough or boiling needed
  • Hands-off cooking
  • Naturally gluten-free, low carb, and keto zucchini ravioli
Tray of zucchini ravioli.

Ingredients You’ll Need

This section explains how to choose the best ingredients for zucchini ravioli, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

  • Zucchini – Look for longer zucchini (at least 7-8 inches long) to wrap the ravioli more easily. You can also use yellow squash.
  • Marinara Sauce – You can use a jarred version or make your own marinara pasta sauce instead.
  • Cheeses – Including whole milk ricotta cheese, shredded mozzarella cheese, and grated parmesan cheese. You can substitute the ricotta with a skim version or with cottage cheese, if desired.
  • Egg – Helps bind the filling together. You can leave it out if you need an egg-free version.
  • Seasonings – Salt, pepper, and Italian seasoning (homemade Italian seasoning tastes great, but store-bought works too).
  • Fresh Basil – Optional, but makes for a delightful fresh garnish.
VARIATION: Add garlic!

VARIATION: Add garlic!

The easiest way is to stir garlic powder into the cheese mixture. You can also saute 2 cloves garlic in a little olive oil (before adding them to the mixture) instead.

Zucchini ravioli ingredients.

How To Make Zucchini Ravioli

This section shows how to make zucchini ravioli, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

  1. Slice. Cut zucchini into thin, wide strips with a vegetable peeler or mandoline.
  2. Dry. Place zucchini ribbons in a single layer on a baking sheet. Sprinkle with sea salt. Set aside for 20 minutes, then use paper towels to absorb excess water.
Zucchini sliced into strips.
Zucchini strips on a baking sheet.
  1. Prep dish. Spread 1/2 cup of marinara over the bottom of the baking dish. Set aside.
  2. Make filling. In a bowl, stir together ricotta, parmesan, egg, Italian seasoning, pepper, and more salt.
Baking dish with marinara on the bottom.
Cheese filling in a bowl with spatula.
  1. Fold. Lay two zucchini strips flat, overlapping each other slightly. Add an additional 2 strips on top, forming an X. Spoon 1-2 tablespoons of the ricotta mixture in the center. Fold in two opposite sides of the strips, followed by the other opposite ends to form a pocket. Place seam side down into the baking dish, then repeat with remaining zucchini and filling.
Zucchini strips overlapping with filling in the center.
Veggie ravioli arranged in baking dish seam side down.
  1. Top. Spoon marinara and shredded mozzarella on top of each ravioli.
  2. Bake. Bake until zucchini is tender and cheese is melted.
Zucchini ravioli topped with cheese and sauce.
Fully baked veggie ravioli in pan.

Storage Instructions

  • Store leftovers: Keep leftovers in a covered airtight container in the fridge for 5-6 days, reheating in an oven until warmed through.
  • Make ahead: Assemble zucchini ravioli, but don’t bake. Keep covered in the fridge for 1-2 days, then cook as normal when ready to eat. (Zucchini may release extra moisture if stored too long, so I don’t recommend making it multiple days ahead without baking.)
  • Reheat: If the dish was previously cooked, you can warm it up in the oven at 350 degrees F, or pop individual servings into the microwave.

Can You Freeze Zucchini Ravioli?

Yes, you can freeze zucchini ravioli! I prefer to freeze after baking, as freezing raw zucchini can affect the texture. Cover the casserole dish tightly with foil and freeze for 3-6 months.

Thaw ravioli overnight in the fridge, then cook as normal. Or, cook from frozen, making sure to add more time so ravioli are fully heated. (You may need to tent the top with foil once the cheese is browned, as the center may still be cold if baking from frozen.)

Spatula removing a zucchini ravioli from baking dish.

What To Serve With Zucchini Ravioli

This pasta pairs nicely with a variety of Italian-style main dishes. Try these easy ideas:

More Veggie Pasta Recipes

Skip the wheat pasta and capture all the mouthwatering flavor with these easy dishes!

Reader Favorite Recipes

The recipe card is below! Readers that made this also viewed these recipes:

Zucchini Ravioli (Easy!)

Zucchini ravioli swaps pasta for tender sheets of veggies — with the same cheesy center! Learn how to make it with easy, simple ingredients.

Prep: 30 minutes

Cook: 20 minutes

Total: 50 minutes

Servings: 4 (adjust to scale recipe)

Ingredients

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Use a mandoline or vegetable peeler to slice the zucchini into long, thin sheets, 1/8 inch (3.18 mm) thick. Discard (or save for another use) any end pieces that are very narrow.

  2. Arrange the zucchini slices in a single layer on a baking sheet. Sprinkle with 1/2 teaspoon (3 g) of sea salt. Set aside for about 20 minutes, until the zucchini softens a little so that you can bend it without snapping. Use paper towels to blot away excess moisture.

  3. Meanwhile, preheat the oven to 400 degrees F (204 degrees C).

  4. Spread 1/2 cup (118 ml) marinara sauce over the bottom of a 9×13 baking dish. Set aside.

  5. In a medium bowl, stir together the filling ingredients: ricotta, 1/4 cup (28 g) mozzarella, Parmesan, egg, Italian seasoning, remaining 1/2 teaspoon (3g) of sea salt, and black pepper.

  6. Place two of the zucchini strips on a cutting board, parallel to each other and overlapping slightly. Place two more zucchini strips on top in the opposite (perpendicular) direction, forming an X or cross. Use a medium cookie scoop (or a spoon) to place about 1.5-2 tablespoons of filling in the center of the X. Fold in two opposite sides of the zucchini, overlapping the ends, then do the same with the other two sides, creating a pocket with the cheese mixture inside. Place seam side down into the baking dish, on top of the sauce. Repeat with the rest of the zucchini and filling.

  7. Top each zucchini ravioli with 1 tablespoon (15 ml) of marinara sauce and 1 tablespoon (7 g) shredded mozzarella, which will use up the remaining 1/2 cup marinara and 1/2 cup mozzarella total.

  8. Bake for about 20-25 minutes, until the zucchini is tender, and the cheese is melted and golden.

Recipe Notes

Serving size: 2 large ravioli

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 215

Fat 11.9g

Protein 15.1g

Total Carbs 13.8g

Net Carbs 10.4g

Fiber 3.4g

Sugar 8.5g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

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