Description
Delicious and healthy zucchini ravioli recipe that is low carb, vegetarian, and gluten-free. These zucchini parcels are filled with a creamy ricotta mixture and baked to perfection, making them a satisfying main course.
Ingredients
Zucchini Ribbons:
- 2 large zucchini, thinly sliced lengthwise into ribbons
Filling:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 garlic clove, minced
- 1 tablespoon chopped fresh basil or 1/2 teaspoon dried
- Salt and black pepper to taste
Other:
- 1 cup marinara sauce
- Olive oil spray or brush
- Fresh basil and extra Parmesan for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a baking dish.
- Prepare the filling: In a bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, basil, salt, and pepper.
- Assemble the ravioli: Lay out zucchini ribbons, place filling in the center, fold the zucchini over, and place seam-side down in the baking dish.
- Bake: Spoon marinara sauce over the ravioli, brush with olive oil, and bake for 20–25 minutes until tender.
- Serve: Garnish with fresh basil and Parmesan if desired.
Notes
- Use a mandoline for even zucchini slices.
- You can prepare the ravioli ahead and bake just before serving.
- Try adding spinach or herbs to the filling for variety.