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GET IT NOWMy Zucchini Ravioli Packs Cheesy Comfort Without the Pasta
Zucchini ravioli wasn’t originally on my summer dinner rotation… until my garden exploded with squash. I had already made my usuals like pizza zucchini boats, baked ratatouille, and zucchini chips, but I was craving something cozy and cheesy, kind of like pasta night without the pasta. That’s when I had the idea to wrap the filling like ravioli using thin zucchini slices instead of dough, and honestly, it worked even better than I expected. These little veggie “pillows” are rich, satisfying, and surprisingly simple to make. Here’s why I think you’ll love them too:
- Big pasta flavor, no noodles – These have all the savory, cheesy comfort of classic pasta, but you won’t miss the gluten or dough. They’re like eggplant rollatini’s lighter cousin.
- Tender texture without the fuss – Slicing and salting the zucchini softens it just enough to fold without breaking, and there’s no boiling or dough to mess with. Just assemble, bake, and let the oven do the work.
- Rich, cheesy filling – Ricotta, mozzarella, and parmesan make the filling super creamy. I mix in an egg and a few seasonings so it sets just right.
- Naturally gluten-free and low carb – No swaps needed here. It just happens to be keto-friendly, too, and perfect if you’re feeding a crowd with different needs.
Make this zucchini ravioli recipe with me and turn that summer squash into something cozy, comforting, and totally delicious.
Ingredients & Substitutions
Here I explain the best ingredients for my zucchini ravioli recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Zucchini – I like to use longer zucchini (around 7–8 inches) because they’re easier to wrap. Yellow squash works, too, if that’s what you have on hand.
- Marinara Sauce – You can totally use your favorite jarred marinara, but if you’ve got a few extra minutes, my homemade marinara really takes it up a notch.
- Cheeses – I use a mix of whole milk ricotta, shredded mozzarella, and grated parmesan for that rich, creamy filling. If you’re out of ricotta, you can swap in cottage cheese, farmer’s cheese, or even a lower fat version.
- Egg – This just helps everything hold together. If you need an egg-free option, you can skip it, but the filling might be a little looser.
- Seasonings – I keep it simple with salt, pepper, and Italian seasoning. Sometimes I add garlic for extra flavor, either by stirring garlic powder into the cheese mixture or sautéing fresh garlic in a little olive oil and mixing it in.
- Fresh Basil – Optional, but I love adding a sprinkle on top for a pop of color and flavor right before serving.
How To Make Zucchini Ravioli
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Slice and dry the zucchini. Use a vegetable peeler or mandoline to cut the zucchini into thin, wide ribbons. Lay them out on a baking sheet, sprinkle with a little salt, and let them sit until they start to release moisture. Then just blot with paper towels so they’re ready to roll.
- Prep dish. Spread some marinara sauce over the bottom of your baking dish and set it aside for now.
- Make filling. Mix together the ricotta, parmesan, egg, Italian seasoning, pepper, and a little more salt in a bowl until it’s nice and smooth.
- Assemble and add filling. Lay two zucchini strips so they overlap a bit, then place two more on top to make an X. Spoon some of the ricotta mixture right into the center.
- Fold and place. Fold in the sides, one pair at a time, to wrap the filling like a little pocket. Set it seam-side down in the baking dish and repeat with the rest.
- Top it off. Spoon a little marinara and shredded mozzarella over each one.
- Bake the zucchini ravioli. Pop it in the oven until the zucchini is soft and the cheese is nice and melty. I like to sprinkle fresh basil on top right before serving.
My Recipe Tips
- You’ll want the zucchini into thin strips about 1/8 inch thick, so they bend without breaking. I use this mandoline which I also use for my zucchini noodles to get them just right every time.
- Don’t skip the drying step. Letting the zucchini sit with salt draws out moisture, and I always blot them well with paper towels before assembling so the ravioli hold their shape.
- Scoop the right amount of filling. Too much and it’ll spill out when you fold. I use this medium cookie scoop to add the perfect amount to the center of each zucchini cross.
Zucchini Ravioli (Easy)
My zucchini ravioli is stuffed with cheese, topped with marinara, and baked until bubbly. It's so good, you won't even miss the noodles!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Use a mandoline or vegetable peeler to slice the zucchini into long, thin sheets, 1/8 inch (3.18 mm) thick. Discard (or save for another use) any end pieces that are very narrow.
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Arrange the zucchini slices in a single layer on a baking sheet. Sprinkle with 1/2 teaspoon (3 g) of sea salt. Set aside for about 20 minutes, until the zucchini softens a little so that you can bend it without snapping. Use paper towels to blot away excess moisture.
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Meanwhile, preheat the oven to 400 degrees F (204 degrees C).
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Spread 1/2 cup (118 ml) marinara sauce over the bottom of a 9×13 baking dish. Set aside.
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In a medium bowl, stir together the filling ingredients: ricotta, 1/4 cup (28 g) mozzarella, Parmesan, egg, Italian seasoning, remaining 1/2 teaspoon (3g) of sea salt, and black pepper.
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Place two of the zucchini strips on a cutting board, parallel to each other and overlapping slightly. Place two more zucchini strips on top in the opposite (perpendicular) direction, forming an X or cross. Use a medium cookie scoop (or a spoon) to place about 1.5-2 tablespoons of filling in the center of the X. Fold in two opposite sides of the zucchini, overlapping the ends, then do the same with the other two sides, creating a pocket with the cheese mixture inside. Place seam side down into the baking dish, on top of the sauce. Repeat with the rest of the zucchini and filling.
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Top each zucchini ravioli with 1 tablespoon (15 ml) of marinara sauce and 1 tablespoon (7 g) shredded mozzarella, which will use up the remaining 1/2 cup marinara and 1/2 cup mozzarella total.
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Bake for about 20-25 minutes, until the zucchini is tender, and the cheese is melted and golden.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 2 large ravioli
- Tips: Check out my recipe tips above to help you slice, fill, and fold your zucchini ravioli like a pro. It’s easier than it looks and always turns out delicious.
- Serving ideas: See my serving ideas below easy ways to round out the meal or add a little something extra on the side.
- Store: Pop leftovers in the fridge in an airtight container. They’ll last about 5 to 6 days.
- Meal prep: You can assemble it ahead and keep it covered in the fridge for a day or two. I don’t wait much longer since the zucchini can start getting watery.
- Reheat: Warm zucchini ravioli in the oven at 350 degrees F, or microwave a single serving if you’re short on time.
- Freeze: I like freezing it after baking, since raw zucchini doesn’t hold up well. Just wrap it tightly, freeze, and reheat later. If the top browns too fast, I throw a piece of foil on top to help the center catch up.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Zucchini Ravioli
Serving Ideas
If you’re wondering what to serve with zucchini ravioli, here are a few of my favorite pairings to make it a full meal:
- Salads – My Artichoke salad, a colorful burrata salad, or my antipasto salad are all super easy and go perfectly with the flavors.
- Bread – For something to scoop up extra sauce, cauliflower breadsticks or a slice of flatbread hit the spot. They’re both great lighter options that still feel like comfort food.
- Italian Mains – This zucchini ravioli can totally stand on its own, but sometimes I’m in the mood to add a little protein. Chicken caprese or bruschetta chicken are my go-tos, but tuscan salmon or veal scallopini are also delicious with it.
5 Comments
Peggy
0Love this healthy delicious recipe! Had some friends over for lunch & it was a hit. It’s a keeper! Thanks.
Wholesome Yum D
0That’s great to hear, Peggy! I’m so glad it was a hit with your friends, I love when a recipe becomes a keeper!
Carla Ferong
0Doesn’t there seem like quite a bit of sugar in this? Or is it just me? You keep your wonderful recipes so low in the sugar dept., I was just wondering. Looks great though and planned on cooking it up until I saw the sugar. Explain if you will so I can divulge this great looking recipe! Thank you, Maya.
Wholesome Yum D
0Hi Carla, There is naturally occurring sugar in this recipe, such as the tomatoes in the marinara. My recipes don’t include any added refined sugar.
Addison
0My whole family loved this recipe.