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Feel Good Foodie

Zucchini Ravioli

Thin zucchini ribbons wrap around a creamy basil-ricotta filling and bake in marinara until tender and bubbling with melted mozzarella. It's a low-carb take on ravioli that's just as good spooned over pasta.

⏱ 60 min4Americanlow-carbzucchiniricottabakeditalian-inspired

Ingredients

  • 1 jar (25 ounce)marinara sauce
  • 3zucchini · large
  • 1 container (15 ounce)whole milk ricotta cheese
  • 1egg · large
  • ½ cupgrated Parmesan cheese · divided
  • ¼ cupfresh basil · chopped
  • 2 clovesgarlic · minced
  • 1 teaspoonsalt
  • ½ teaspoonblack pepper
  • ½ cupshredded mozzarella cheese

Steps

  1. 1

    Trim the ends from the zucchini. Using a Y-shaped vegetable peeler, slice each zucchini lengthwise into thin ribbons — about 15 ribbons per zucchini, for a total of 45.

  2. 2

    Preheat the oven to 375°F. Spread the marinara sauce evenly in the bottom of a 9x13-inch baking dish.

  3. 3

    In a large bowl, combine the ricotta cheese, egg, ¼ cup of the Parmesan cheese, basil, garlic, salt, and pepper.

  4. 4

    Arrange 3 zucchini ribbons on a work surface, overlapping them in the center to form a star shape. Place about 2 tablespoons of the ricotta mixture in the center, then fold the ends of the ribbons over the filling to create a packet.

  5. 5

    Place the ravioli seam-side down over the marinara sauce. Repeat with the remaining ribbons and filling to make 15 ravioli.

  6. 6

    Sprinkle the mozzarella cheese and the remaining ¼ cup Parmesan cheese evenly over the top.

  7. 7

    Bake uncovered for 30 to 35 minutes, until the zucchini is tender and the cheese is melted. Let rest for 5 minutes before serving, then garnish with additional basil.

Creator's notes

Serve it over pasta for a more filling meal — a fun way to get more veggies in without complaints from the kids.

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