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.

Zucchini Ravioli Recipe (Easy!)

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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 — we’re using thin strips of zucchini instead — but they still capture all the flavor of the real deal. They’re so good, you won’t miss the dough or gluten.

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)!

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

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!

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.

How To Make Zucchini Ravioli

This section shows how to make zucchini ravioli, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Slice. Cut zucchini into thin, wide strips with a vegetable peeler or mandoline.
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.

Prep dish. Spread 1/2 cup of marinara over the bottom of the baking dish. Set aside.
Make filling. In a bowl, stir together ricotta, parmesan, egg, Italian seasoning, pepper, and more salt.

Baking dish with marinara on the bottom.

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.

Top. Spoon marinara and shredded mozzarella on top of each ravioli.
Bake. Bake until zucchini is tender and cheese is melted.

Zucchini ravioli topped with cheese and sauce.

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:

Piece of chicken Caprese on a plate with fresh basil

More Veggie Pasta Recipes

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

Recommended Tools

Mandoline Slicer – Makes the best thin slices of zucchini (and other vegetables too!)
Baking Dish – Pretty enough to take from oven to table.
Small Scoop – For getting the exact portion of cheese in the ravioli.