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You are here: Home / Side Dish / Zucchini Ravioli

Zucchini Ravioli

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

August 16, 2023 by Hugs & Cookies xoxo 46 Comments

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Zucchini Ravioli

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 may also love Zucchini, Corn and Brie Pizzas.

zucchini stuffed ravioli melted cheese

zucchini stuffed zucchini ravioli zucchini ravioli stuffed with cheese zucchini ravioli slice zucchini stuffed raviolis zucchini slices zucchini raviolis zucchini raviolis stuffed zucchini oven ready

You’ll Need:

9×13 baking dish

Lasagna Spatula

Veggie Peeler…….or my favorite peeler (kuhn rikon)

zucchini ravioli

Zucchini Ravioli

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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
  • 1 ½ 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

 

Also Check Out My Yummy Zucchini Boats! 

rp_ZUCCHINI.jpg

zucchini ravioli step by step zucchini raviolis baked

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Filed Under: Dinner, Pasta, Side Dish

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. All that's Jas says

    August 3, 2016 at 1:58 pm

    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!

    Reply
    • Hugs & Cookies xoxo says

      August 3, 2016 at 3:29 pm

      Thanks so much and I hope she loves it!

      Reply
  2. Heather Holmes says

    August 3, 2016 at 5:14 pm

    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

    Reply
    • Hugs & Cookies xoxo says

      August 3, 2016 at 8:16 pm

      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.

      Reply
      • Doreen says

        August 1, 2017 at 10:01 am

        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

        Reply
    • Pirjo says

      August 9, 2016 at 7:19 am

      Try partially cooking the zucchini in a microwave first, then pat dry. I do his with my zucchini lasagna “noodles”.

      Reply
  3. April Ricci says

    August 4, 2016 at 10:47 pm

    We have so many zucchini right now! Love this idea! Looks delicious! Can’t wait to try it!!! Thanks for sharing!

    Reply
    • Hugs & Cookies xoxo says

      August 5, 2016 at 11:12 am

      ENjoy!!!

      Reply
  4. Liza says

    August 6, 2016 at 9:55 am

    Can you freeze this? If yes, before or after cooking and how do you heat it up/cook it?

    Reply
    • Hugs & Cookies xoxo says

      August 6, 2016 at 7:38 pm

      Not sure how well this would freeze/defrost. I would make it and serve fresh.

      Reply
  5. allison says

    August 7, 2016 at 6:10 pm

    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

    Reply
    • Hugs & Cookies xoxo says

      August 7, 2016 at 9:02 pm

      oooops-sorry! in ricotta! yes!

      Reply
  6. Denise says

    August 7, 2016 at 8:09 pm

    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?

    Reply
    • Hugs & Cookies xoxo says

      August 7, 2016 at 9:01 pm

      try using the kuhn rikon peeler instead of mandoline 🙂

      Reply
      • Patricia says

        June 23, 2017 at 10:03 am

        I used the #2 setting on the Pampered Chef Simple Slice. Be careful it’s sharp. It was perfect thickness to fold. Delicious

        Reply
  7. Suzanne says

    August 7, 2016 at 8:50 pm

    What is the exact peeler you used for the zucchini. Thanks Suzanne

    Reply
    • Hugs & Cookies xoxo says

      August 7, 2016 at 9:01 pm

      Hi ! I use the kuhn rikon-amazon has it!

      Reply
      • Shelley says

        August 9, 2016 at 8:58 am

        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!

        Reply
        • Hugs & Cookies xoxo says

          August 11, 2016 at 3:17 pm

          I have these…. http://amzn.to/2aKcwxx (affiliate link, just fyi) but here you can see the size!

          Reply
      • tam says

        August 10, 2016 at 4:47 pm

        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!

        Reply
        • Julie Scott says

          July 30, 2018 at 6:50 pm

          I layered mine also. Added meat and sausage to sauce. Guess it now is lasagna

          Reply
          • Hugs & Cookies xoxo says

            July 31, 2018 at 7:52 am

            haha delish

  8. Melinda Strauss says

    August 8, 2016 at 5:25 pm

    Before Delish, there was this 🙂 http://kitchen-tested.com/2015/12/24/zucchinioli-zucchini-ravioli-with-spinach-ricotta-filling/

    Reply
  9. Jake says

    August 9, 2016 at 8:24 pm

    I think I saw this on the Kitchen-tested website as well

    Reply
    • Hugs & Cookies xoxo says

      August 11, 2016 at 3:12 pm

      cool

      Reply
  10. Angela S. says

    August 25, 2016 at 5:03 pm

    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. 🙂

    Reply
    • Hugs & Cookies xoxo says

      August 25, 2016 at 6:22 pm

      Mmmmmm

      Reply
  11. Angela S. says

    August 27, 2016 at 1:09 am

    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!! 😉

    Reply
  12. Tally erp 9 says

    September 3, 2016 at 9:46 pm

    Sounds amazing!!!

    Reply
    • Hugs & Cookies xoxo says

      September 4, 2016 at 12:12 pm

      Thank u!!!

      Reply
  13. Wendy says

    September 13, 2016 at 1:48 am

    Great idea .
    I have a full freezer & more zucchini on the plant .

    Reply
  14. Mary says

    October 11, 2016 at 1:03 am

    Made these tonight. Everyone loved it!

    Reply
  15. julie says

    February 25, 2017 at 6:20 pm

    If the ravioli isn’t working for you(having trouble with wrapping) ,try layering it like a lazagna 🙂

    Reply
    • Hannah says

      March 21, 2017 at 11:10 am

      I just made lasagna with eggplant, zucchini, lean ground turkey, Newmans Own spaghetti sauce, and cheese. Two layers of each. It was delicious!!!!!!

      Reply
  16. Suzi says

    June 16, 2017 at 10:18 pm

    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?

    Reply
    • Hugs & Cookies xoxo says

      June 26, 2017 at 10:59 pm

      I don;t but glad u enjoyed!

      Reply
  17. Weronika says

    August 2, 2017 at 7:37 am

    Can you supply the nutritional information per serve?

    Reply
  18. Chloe says

    August 8, 2017 at 9:07 pm

    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!

    Reply
  19. BeckyJo Middlebrooks says

    August 22, 2017 at 1:36 am

    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 ????

    Reply
    • Hugs & Cookies xoxo says

      August 22, 2017 at 3:58 pm

      sorry I am not sure how u would freeze zucchini.

      Reply
  20. Katie says

    August 25, 2017 at 12:18 am

    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!

    Reply
    • Hugs & Cookies xoxo says

      August 26, 2017 at 11:01 pm

      awesome!!!!!

      Reply
  21. Heidi says

    May 3, 2018 at 4:04 pm

    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

    Reply
    • Hugs & Cookies xoxo says

      May 8, 2018 at 7:29 pm

      So glad!

      Reply
      • Lynn says

        March 22, 2019 at 1:29 am

        Can you freeze it?

        Reply
        • Hugs & Cookies xoxo says

          March 23, 2019 at 10:53 am

          I haven’t tried but my guess is it would be too watery when thawed.

          Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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