Description
This Zucchini Ravioli recipe offers a healthy, low-carb twist on classic ravioli, featuring zucchini slices filled with a creamy ricotta mixture and topped with marinara sauce. Perfect for a nutritious and satisfying meal, this dish is ideal for those following a low-carb or gluten-free diet.
Ingredients
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
1 cup marinara sauce
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray.
- Using a vegetable peeler or mandolin, slice the zucchini lengthwise into thin strips.
- Lay out three strips, slightly overlapping, to create a base for the ravioli.
- In a medium bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, chopped basil, chopped parsley, salt, and pepper. Mix until well combined.
- Place a spoonful of the cheese mixture in the center of each zucchini strip base.
- Fold the ends of the zucchini strips over the filling to create a ravioli-like package.
- Place each zucchini ravioli seam-side down in the prepared baking dish.
- Pour the marinara sauce over the zucchini ravioli.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Garnish with additional basil or parsley if desired. Serve hot.
Notes
Ensure zucchini slices are thin for easy folding.
For a richer flavor, add a pinch of nutmeg to the cheese mixture.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 200 kcal
