Description
This delicious zucchini ravioli recipe offers a low-carb twist on traditional pasta, using thinly sliced zucchini filled with a savory blend of ricotta, mozzarella, and Parmesan cheeses seasoned with fresh herbs. Baked in marinara sauce until tender and bubbling, this dish makes a light yet satisfying meal perfect for a healthy dinner option.
Ingredients
Scale
Zucchini Ravioli
- 4 large zucchini
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- Salt and pepper, to taste
Sauce
- 1 cup marinara sauce
Instructions
- Preheat oven and prepare dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish using cooking spray to prevent sticking.
- Slice zucchini: Using a vegetable peeler or mandolin, carefully slice the zucchini lengthwise into thin strips suitable for wrapping.
- Form zucchini base: Lay out three zucchini strips slightly overlapping each other to create a flat base to hold the filling.
- Mix cheese filling: In a medium bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, chopped basil, chopped parsley, salt, and pepper. Stir until well incorporated and creamy.
- Fill ravioli bases: Spoon a portion of the cheese mixture into the center of each zucchini strip base, distributing evenly.
- Fold zucchini strips: Fold the ends of the zucchini strips over the cheese filling to enclose it, forming ravioli-like packages.
- Arrange in baking dish: Place each zucchini ravioli seam-side down in the prepared baking dish to prevent them from opening during baking.
- Add marinara sauce: Pour the marinara sauce evenly over the zucchini ravioli, coating the top thoroughly.
- Cover and bake: Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes.
- Uncover and finish baking: Remove the foil and continue baking for an additional 10 minutes, until the zucchini is tender and the cheese filling is melted and bubbly.
- Serve: Garnish with extra chopped basil or parsley if desired. Serve the ravioli hot for best flavor and texture.
Notes
- Using a mandolin ensures even, thin zucchini slices which make folding easier.
- Be gentle when folding the zucchini to prevent tearing and leakage of the filling.
- If zucchini strips are very watery, pat them dry with paper towels to avoid a soggy dish.
- Fresh herbs can be adjusted based on preference; oregano or thyme could be good alternatives.
- This recipe is low-carb and gluten-free by substituting zucchini for traditional pasta.
- For a vegan version, substitute ricotta and cheeses with plant-based alternatives and omit the egg.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
