This Zucchini Ravioli allows you to enjoy ravioli without the guilt! This Zucchini Ravioli is packed with ricotta, mozzarella, Parmesan cheese, and delicious Italian flavor! I served these with some ground turkey Italian meatballs to complete my dish.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
- Zucchini– 5 medium zucchinis.
- Olive Oil – Just a drizzle.
- Ricotta Cheese – 1/2 cup of ricotta cheese. I used part skim milk.
- Parmesan Cheese– 1/4 cup of shredded parmesan cheese
- Mozzarella Cheese – 1 cup of shredded mozzarella cheese.
- Egg– 1 large egg.
- Marinara – I used 1/2 of a 25 ounce jar of no sugar added marinara sauce.
- Basil– 1 teaspoon of dried basil. You can use fresh too if you have that on hand!
- Italian Seasoning – 1 teaspoon of Italian seasoning.
- Salt & Pepper – To taste.
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How To Make It
- Preheat the oven to 400°F. Lightly grease a 9×13 inch baking dish with non-stick spray and set aside.
- Cut your zucchini’s into thin long strips and lay across a large silicone lined baking sheet. Drizzle with olive oil and salt & pepper, to taste.
- Bake the zucchini strips for 15-20 minutes.
- In the meantime, combine the ricotta cheese, egg, Parmesan cheese, basil, Italian seasoning, and salt & pepper to taste.
- Place half of the marinara sauce on the bottom of your class baking dish.
- Place a spoonful of the cheese mixture at the end of each zucchini strip and roll them up. Place in your prepared casserole dish.
- Top with remaining marinara sauce and shredded mozzarella cheese.
- Bake for 20 minutes and enjoy! I served mine with Italian meatballs for the complete meal!
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.
My favorite food storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Other Recipes You May Like
Zucchini Ravioli
This Zucchini Ravioli allows you to enjoy ravioli without the guilt! This Zucchini Ravioli is packed with ricotta, mozzarella, Parmesan cheese, and delicious Italian flavor! I served these with some ground turkey Italian meatballs to complete my dish.
Ingredients
Instructions
-
Preheat the oven to 400°F. Lightly grease a 9×13 inch baking dish with non-stick spray and set aside.
-
Cut your zucchini’s into thin long strips and lay across a large silicone lined baking sheet. Drizzle with olive oil and salt & pepper, to taste.
-
Bake the zucchini strips for 15-20 minutes.
-
In the meantime, combine the ricotta cheese, egg, Parmesan cheese, basil, Italian seasoning, and salt & pepper to taste.
-
Place half of the marinara sauce on the bottom of your class baking dish.
-
Place a spoonful of the cheese mixture at the end of each zucchini strip and roll them up. Place in your prepared casserole dish.
-
Top with remaining marinara sauce and shredded mozzarella cheese.
-
Bake for 20 minutes and enjoy! I served mine with Italian meatballs for the complete meal!
Servings 24
- Amount Per Serving
- Calories 42kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 1.1g6%
- Sodium 115mg5%
- Total Carbohydrate 3g1%
- Dietary Fiber 0.2g1%
- Sugars 2g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding. This recipe made me 24 raviolis.