Description
This Zucchini Ravioli recipe offers a light, healthy twist on traditional pasta by using thinly sliced zucchini as the ravioli wrapper. Filled with a flavorful blend of ricotta, mozzarella, and Parmesan cheeses mixed with fresh herbs and garlic, then baked in a rich marinara sauce, this dish is perfect for a low-carb meal that doesn’t sacrifice taste or comfort.
Ingredients
Scale
Zucchini Base
- 4 large zucchini
Cheese Filling
- 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
Sauce
- 1 cup marinara sauce
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray to prevent sticking and ensure easy cleanup.
- Slice Zucchini: Using a vegetable peeler or mandolin, carefully slice the zucchini lengthwise into thin strips, which will serve as the ravioli “skins.”
- Prepare Zucchini Base: Lay out three zucchini strips slightly overlapping to create a sturdy base onto which the filling will be placed.
- Make Cheese Filling: In a medium bowl, combine ricotta, shredded mozzarella, grated Parmesan, beaten egg, minced garlic, chopped basil, chopped parsley, salt, and pepper. Stir until the mixture is smooth and evenly combined.
- Assemble Ravioli: Place a spoonful of the cheese mixture in the center of each zucchini base you created with the overlapping strips.
- Fold Zucchini: Fold the ends of the zucchini strips over the cheese filling to form a ravioli-like package, ensuring the filling is enclosed.
- Arrange in Baking Dish: Place each zucchini ravioli seam-side down in the prepared baking dish, arranging them evenly.
- Add Sauce: Pour the marinara sauce evenly over the assembled zucchini ravioli, coating them lightly.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to allow the zucchini to soften and the filling to heat through.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes or until the zucchini is tender and the cheese is melted and bubbly with slight golden spots.
- Serve: Garnish with additional basil or parsley if desired and serve hot for a comforting and healthy meal.
Notes
- Use a mandolin for even, thin zucchini slices to ensure uniform cooking.
- You can substitute fresh herbs with dried ones if fresh is unavailable but reduce the amount by half.
- For a dairy-free variation, substitute ricotta with vegan cheese alternatives and skip the egg.
- Make sure to slice zucchini thinly to avoid tough or watery ravioli.
- Leftovers can be refrigerated for up to 2 days and gently reheated in the oven or microwave.
