Low carb lovers are about to be in heaven! Ravioli made out of sliced zucchini! Even if you don’t eat low carb you will love this. I eat anything but low carb and I found these amazing!! Great for a side dish, main course or a lunch! Leftover would be perfect for a next day lunch, too! These were actually really easy to make and came together in less time than you’d think! Head over to Delish.com to see the awesome video on how to shape these! Zucchini ravioli are not only low carb but they are also low calorie and gluten free! I say hurry and make this dish!
You’ll Need:
9×13 baking dish
Lasagna Spatula
Veggie Peeler…….or my favorite peeler (kuhn rikon)
Zucchini Ravioli
Ingredients
- 4 medium zucchini
- 2 cups whole milk ricotta
- ½ c. grated parmesan, plus more for garnish
- 1 egg
- handful of chopped chives
- 2 Garlic cloves, minced
- kosher salt
- Freshly ground black pepper
- 1½ c. marinara sauce (I used Rao's)
- ½ c. shredded mozzarella
Instructions
- Mis ricotta, parmesan, egg, chives,garlic, salt and pepper together, Set aside.
- Preheat oven 375.
- Pour a bit of the sauce on the bottom of a 9x13 dish to prevent sticking.
- Slice the zucchini with a veggie peeler lengthwise. Pat dry to absorb extra moisture.
- Lay 2 slices vertical so they overlap and 2 across those.
- Scoop some of the cheese mix into the center and fold all ends into the center.
- Lie them seam side down in dish.
- Top with sauce and cheese.
- Bake 25-30 minutes.
- Remove and sprinkle on more parmesan.
Adapted from Delish.com
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Also Check Out My Yummy Zucchini Boats!Â
All that's Jas says
Oh, what a fabulous idea! My garden is full of zucchini and I can’t wait to make this healthy version. My daughter will love it too, as she is even more Paleo crazy, lol!
Hugs & Cookies xoxo says
Thanks so much and I hope she loves it!
Heather Holmes says
How do you keep these from getting too wet when baking?
Here’s my old version.
http://singlelowcarb.blogspot.com/2012/06/low-carb-ravioli.html
Hugs & Cookies xoxo says
Hmm, I did not have a problem with it being wet, but I did pat off the zucchini first with paper towels. Maybe that helped.
Doreen says
You have to put salt on them not a lot spread on paper towel put towel over them and push down on it or use a heavy item and put it on them it will get the water out
Pirjo says
Try partially cooking the zucchini in a microwave first, then pat dry. I do his with my zucchini lasagna “noodles”.
April Ricci says
We have so many zucchini right now! Love this idea! Looks delicious! Can’t wait to try it!!! Thanks for sharing!
Hugs & Cookies xoxo says
ENjoy!!!
Liza says
Can you freeze this? If yes, before or after cooking and how do you heat it up/cook it?
Hugs & Cookies xoxo says
Not sure how well this would freeze/defrost. I would make it and serve fresh.
allison says
makeing this as I type just realized you have minced garlic but no where in the recipe it tells me where to put it I’m assuming mixed in with the ricotta
Hugs & Cookies xoxo says
oooops-sorry! in ricotta! yes!
Denise says
These looked so good that I immediately tried it. It was delicious but I must say it was not at all attractive! My little zucchini “packets” looked nothing like yours. My zucchini was not long enough to wrap all the way around and stay like yours did. They started unraveling before I even got them in the dish. I thought maybe my slices of zucchini were too thick (some of them even broke when I tried to fold them) but I cut the with the mandolin, so not sure how to get them any thicker. It was delicious and I will definitely make them again but am looking for how to make them look a little better before I try it for company. Any suggestions?
Hugs & Cookies xoxo says
try using the kuhn rikon peeler instead of mandoline 🙂
Patricia says
I used the #2 setting on the Pampered Chef Simple Slice. Be careful it’s sharp. It was perfect thickness to fold. Delicious
Suzanne says
What is the exact peeler you used for the zucchini. Thanks Suzanne
Hugs & Cookies xoxo says
Hi ! I use the kuhn rikon-amazon has it!
Shelley says
The kuhn rikon peelers come in different widths on amazon…what width do you recommend? Want to order one as soon as you reply…thank you!
Hugs & Cookies xoxo says
I have these…. http://amzn.to/2aKcwxx (affiliate link, just fyi) but here you can see the size!
tam says
I also had trouble slicing them, but my zuchini werent very big…so I just layered zuchini and cheese instead. I will get one of those peelers for next time!
Julie Scott says
I layered mine also. Added meat and sausage to sauce. Guess it now is lasagna
Hugs & Cookies xoxo says
haha delish
Melinda Strauss says
Before Delish, there was this 🙂 http://kitchen-tested.com/2015/12/24/zucchinioli-zucchini-ravioli-with-spinach-ricotta-filling/
Jake says
I think I saw this on the Kitchen-tested website as well
Hugs & Cookies xoxo says
cool
Angela S. says
My zucchini were large, so I just used 2 slices per ravioli. It took almost 3 of them to fill the casserole dish, and I doubled them fillings and just speed the extra over the tops before adding the sauce. I am REALLY looking forward to trying them. 🙂
Hugs & Cookies xoxo says
Mmmmmm
Angela S. says
They were absolutely FABULOUS!! Patting the zucchini dry before filling and folding them made the dish a lot less watery. Thank you so much for sharing this recipe!! 😉
Tally erp 9 says
Sounds amazing!!!
Hugs & Cookies xoxo says
Thank u!!!
Wendy says
Great idea .
I have a full freezer & more zucchini on the plant .
Mary says
Made these tonight. Everyone loved it!
julie says
If the ravioli isn’t working for you(having trouble with wrapping) ,try layering it like a lazagna 🙂
Hannah says
I just made lasagna with eggplant, zucchini, lean ground turkey, Newmans Own spaghetti sauce, and cheese. Two layers of each. It was delicious!!!!!!
Suzi says
All my guys liked them too! I figured I’d end up eating them alone! I have no leftovers!! I eat low carb, do you have a nutritional listing for this recipe?
Hugs & Cookies xoxo says
I don;t but glad u enjoyed!
Weronika says
Can you supply the nutritional information per serve?
Chloe says
Hi,
I found your recipe on Pinterest.
I made it tonight. I used zucchini and yellow/summer squash. I used garlic powder instead of minced garlic, and I added just a touch more grated cheese in the filling. Otherwise, I followed your recipe and the dish turned out great!
It was so delicious. My husband even ate it, and he is pretty picky. Thank you so much!
BeckyJo Middlebrooks says
This looks really awesome – delish !!! 1 question, though > can I slice the zucchini and freeze the slices individually for later use or would I need to make them all into the ravioli first and then freeze – so they’re not mushy when I take them out of the freezer ????
Hugs & Cookies xoxo says
sorry I am not sure how u would freeze zucchini.
Katie says
Wow! A friend posted this so we decided to make it for lunch today. We got a little lazy after making all the strips and decided to layer instead of making the cute little bundles. SO YUM! We made 2 pans and I packed the last little piece for lunch tomorrow but the rest was demolished by 5 adults and 4 kids. I had a little extra of the ricotta filling so while it was in the oven, I sliced some French bread, smeared on the mixture and broiled for an awesome side, highly recommend!
Hugs & Cookies xoxo says
awesome!!!!!
Heidi says
I saw this zucchini ravioli recipe and had to try. OMG, it is absolutely delicious….
My boyfriend doesn’t care for zucchini and I can’t keep him out of it.
Thank you
Hugs & Cookies xoxo says
So glad!
Lynn says
Can you freeze it?
Hugs & Cookies xoxo says
I haven’t tried but my guess is it would be too watery when thawed.