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Best Zucchini Ravioli Recipe

Zucchini ravioli is one of the best ways to enjoy a gluten free, low-carb dinner. Made with simple ingredients and packed with flavor, you’ll love this dish even if you aren’t watching your carbs.
Course Main Course
Cuisine Italian
Keyword gluten free ravioli, zucchini ravioli
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 Servings
Calories 198kcal
Author Natalya Drozhzhin


  • 2 zucchini
  • 16 oz ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1 tbsp fresh basil chopped
  • 1 tsp garlic salt
  • 1 cup grated mozzarella
  • 25 oz pasta sauce


  • Combine together ricotta, parmesan, basil and garlic salt.
    Ravioli filling mixed in a bowl
  • Make thin zucchini strips. You can accomplish this by using a potato peeler. Make a crossing out of the two strips. Place the cheese mixture in the center and fold over the sides.
    zucchini slices wrapped cheese
  • Cover the baking pan with pasta sauce. Place zucchini ravioli into the pan, cover it with a spoonful of sauce and mozzarella cheese.
    pan with zucchini ravioli and cheese on top
  • Bake at 375 °F for about 25 minutes or until the top turns golden.
    Zucchini Ravioli in a pan


Calories: 198kcal | Carbohydrates: 9g | Protein: 14g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 991mg | Potassium: 504mg | Fiber: 2g | Sugar: 5g | Vitamin A: 885IU | Vitamin C: 15.3mg | Calcium: 279mg | Iron: 1.5mg