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Zucchini Ravioli

If you’re trying to eat more low carb in January, here’s one of my favorite recipes. Instead of pasta, I used sliced zucchini to wrap the filling to make zucchini ravioli. Low carb, keto friendly and so delicious!!

Zucchini Ravioli


  • 4-5 zucchinis

  • Salt

  • 1-2 cups marinara or your favorite pasta sauce

  • Mozzarella cheese

  • Basil or parsley for garnish


  • 1-2 cups ricotta cheese ( depending on amount of zucchini slices)

  • ½ cup parmesan cheese, grated or shredded

  • 1 egg

  • 2 Tablespoons basil or parsley

  • Pinch pepper


Preheat oven to 375 degrees F.

Using a vegetable peeler, slice each zucchini lengthwise into thin flat strips.

Lay zucchini in a colander set over a bowl or lay on top of paper towels and sprinkle salt on top of the zucchini slices. Let sit for 20-30 minutes to draw out the water.

Meanwhile, make the filling by combine ingredients together in a bowl.

Using a paper towel, blot out the water from the zucchini Take 2 equal size slices of zucchini and overlap to form a cross. Add a spoonful of the filling in the center of the cross. Take one side of zucchini and fold over the center, then fold in the remaining sides, tucking in as needed. Repeat with the remaining zucchini strips.

Spread 1 cup of sauce on the bottom of a casserole or baking dish. Place the wrapped zucchini seam side down and top with dollops of sauce and sprinkle mozzarella cheese on top.

Bake for 20-25 minutes or until zucchini is tender and top with optional garnish herbs before serving .


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