Description
Delight in this healthy and delicious Zucchini Ravioli recipe, where thin slices of zucchini replace traditional pasta, stuffed with a creamy ricotta and mozzarella cheese mixture, baked to perfection in savory marinara sauce. This low-carb, gluten-free dish offers a flavorful and satisfying meal perfect for a comforting dinner.
Ingredients
Scale
Vegetables
- 4 large zucchini
- 2 cloves garlic, minced
- 1 tablespoon chopped basil (plus extra for garnish)
- 1 tablespoon chopped parsley (plus extra for garnish)
Cheese Mixture
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
Other
- Salt and pepper, to taste
- 1 cup marinara sauce
- Cooking spray (for greasing the baking dish)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a baking dish with cooking spray to prevent sticking.
- Slice Zucchini: Using a vegetable peeler or mandolin, slice the zucchini lengthwise into thin strips, which will serve as the ravioli wrapper.
- Create Zucchini Bases: Lay out three zucchini strips slightly overlapping each other to form a base for the ravioli filling.
- Mix Cheese Filling: In a medium bowl, combine ricotta, shredded mozzarella, grated Parmesan, egg, minced garlic, chopped basil, chopped parsley, salt, and pepper. Mix thoroughly until well combined.
- Add Filling: Spoon a portion of the cheese mixture onto the center of each zucchini strip base.
- Fold Zucchini Ravioli: Carefully fold the ends of the zucchini strips over the cheese filling to form a ravioli-like package.
- Arrange Ravioli: Place each zucchini ravioli seam-side down in the prepared baking dish to keep them sealed during baking.
- Add Sauce: Pour marinara sauce evenly over the arranged zucchini ravioli in the baking dish.
- Cover and Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to allow the flavors to meld and the zucchini to soften.
- Uncover and Finish Baking: Remove the foil and bake an additional 10 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Garnish and Serve: Garnish with additional chopped basil or parsley if desired, and serve the zucchini ravioli hot.
Notes
- Use a mandolin or vegetable peeler to get evenly thin slices of zucchini for better folding and texture.
- If you prefer less watery zucchini, salt the slices and let them sit for 10 minutes, then pat dry with paper towels before assembling.
- You can substitute fresh herbs like oregano or thyme for basil and parsley for a different flavor profile.
- This dish is gluten-free and low-carb, perfect for those avoiding traditional pasta.
- To make this recipe vegetarian, ensure the marinara sauce contains no meat or animal-based ingredients.
