I am huge Italian food lover. The rich tangy tomato sauces and the melty Mozzarella and Parmesan Cheese coupled with pasta. Who doesn’t love a bowl of that goodness? In the past year, I’ve made a concerted effort to reduce my carb intake a bit. Would I have to give up the Italian foods I love? Turns out, no I don’t and either do you! These Zucchini Ravioli will change your life. Let me tell you more.
Zucchini Ravioli That Will Change Your Life
I’ve taken all the yummy, cheesy goodness of ravioli and stuffed that into a ravioli made of zucchini. Yes, that versatile veggie does it again! Zucchini is great sub for pasta and makes the perfect bed to envelop the ricotta cheese of a ravioli.
How Do I Make These ravioli?
With a simple Y- shaped vegetable peeler it’s easy to create strips of zucchini that will be the base of the ravioli. I lay them out in a criss cross pattern ( a star pattern will also work well). Then, I spooned in a heaping tablespoon of the ricotta mixture into the middle. Gently fold up the sides of the zucchini pasta to create your ravioli.
How Do I Cook Them?
In a casserole dish, spread your favorite pasta sauce or make your own. Gently place your Zucchini Ravioli into the dish and bake at 350 degrees for about 20 minutes until the cheese is melted. (This is a great set of 3 differently sized casserole dishes)
Can I make these ahead?
Yes, you can assemble the Zucchini Ravioli in advance. For best results, I suggest waiting until you are ready to eat them to bake them. Leftover can be heated up and enjoyed again.
Can I freeze them?
I do not recommend freezing these ravioli. I find the zucchini gets a little mushy when frozen and defrosted.
What ingredients do I need?
2-3 large zucchini (sliced into strips)
16 oz of Ricotta cheese (I like to use the fat free or the part skim)
1 egg
1/2 C shredded mozzarella
salt, pepper, garlic powder, nutmeg, red pepper, basil, oregano
optional Parmesan Cheese to top
Variations to try
-Add diced mushrooms or spinach to the ricotta cheese mixture
-Add sautéed ground turkey, beef, or a vegetarian alternative to the sauce
You may also like
Hungry for more? Check out these other easy and healthy low carb meals:
Spinach & Spaghetti Squash Lasagna
High Protein Spaghetti Squash Spinach Egg Bites
These easy and healthy Zucchini Ravioli have become a favorite over here the last few months. Low carb, low calorie, and gluten free, even my veggie adverse husband gives them the thumbs up. Hope your family enjoys them as well.
Zucchini Ravioli That Will Change Your Life Low Carb (No pasta)
You won't miss the pasta is this low carb, low calorie, Zucchini Ravioli. Gluten free, vegetarian. No guilt Italian food at its best
Ingredients
- 16 oz fat free/low fat ricotta cheese
- 4 large zucchini- cut into thin strips
- 1 egg
- 1/2 C shredded low fat Mozzarella cheese
- salt, pepper to taste
- 1/2 tsp of basil, oregano, crushed red pepper
- 1 tsp of garlic powder
- sprinkle of Parmesan Cheese for top
- 1 Cup favorite Pasta sauce
Instructions
- preheat oven to 350 degrees
- Prepare your zucchini strips (see more in notes)
- in a medium bowl, combine ricotta, egg, spices
- place about 1 Tbl of cheese mixture into each ravioli
- fold sides up to create ravioli
- Pour 3/4 C into casserole dish
- gently place ravioli on top of sauce
- add remaining sauce
- sprinkle on mozzarella
- bake for 20 min
- sprinkle on Parmesan cheese
Notes
prepare your zucchini strips with a y shaped vegetable peeler
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 299Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 98mgSodium: 710mgCarbohydrates: 17gFiber: 3gSugar: 6gProtein: 22g
nutrition may vary by brand of ingredients
I love swapping zucchini for pasta!
Really hoping we are able to plant our garden still this year. Pinning this for when we hopefully have an abundance of zucchini, well and fingers crossed a kitchen to cook in.
I wish I had a green thumb but I most definitely do not!
You’ve done it again 🙂 This ravioli sounds delicious & easy to make, but with a very creative flair. Well done!
Thanks Kim! It hits the spot for sure
Definitely, a recipe that I saved for later! I’m working on my eating and health right now so this is perfect for me and something I think my entire family would love as well!
Fantastic please let me know how you enjoy it!
Have a wonderful week – thanks so much for hosting the link-up!
Thanks for stopping by
This is such a great idea for a low carb option instead of pasta, I love zucchini with tomato sauce so adding a stuffing sounds even better!
I think you are going to love it!
I saved the link for this ravioli recipe. I’m definitely going to give this a try. I wish I had all the ingredients in the house today. I posted my own vegetarian gluten free ravioli recipe too.
Oh great let me know what you think. I will head over and check yours out as well.
This ravioli is the perfect low-carb dinner. I love the creamy center and rich sauce.
me too! Hope you give it a try
This is so creative! I can’t wait to give this a try, especially with zucchini season around the bend. I imagine this dish will be heavy rotation!
I know you are going to love it as much as I do!
oh my gosh these look so tasty! totally wanna make this recipe!! thank you
Great! That was the idea! Let me know how it goes for you
What a great idea! I’ve made zoodles so why not us zucchini for the wrapper in ravioli? I can’t wait to try this one. TIA
Yes! I have made them a few times already so good.Let me know what you think
I love this idea! I’m going to make this for sure!
Meranda@fairtyalesandfitness
thanks Meranda let me know how you like them