Zucchini Ravioli

By September 7, 2016


  • 4 med zucchini
  • 2 c ricotta cheese
  • ½ c finely grated parmesan cheese plus more for garnish
  • 1 egg slightly beaten
  • ¼ c thinly sliced basil
  • 1 clove garlic minced
  • salt and pepper to taste
  • 1 ½ c marinara sauce
  • ½ c shredded mozzarella


Preheat oven to 375. Prepare a 9×13 or baking dish of your choice with olive oil.

Filling: combine ricotta cheese, parmesan cheese, egg, garlic and 2 tbsp basil in medium bowl. Season with salt and pepper.

Make the noodles:

Slice two sides of each zucchini lengthwise to create two flat sides. Using a veggie peeler, mandolin slice or handheld cheese slicer, slice each zucchini into thin flat strips peeling until you reach the center. These are your noodles.

Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to first strips ending up with a “T” shape. Spoon 1 tbsp filling in center of “T”.

Bring the ends of strips together to fold over the center working one side at a time ending with a square.

Turn ravioli over and place seam side down in a baking dish. Pour marina sauce around the zucchini. Top the ravioli with mozzarella cheese. Bake until the cheese is melting and top is starting to brown. 20-30- min. Top with basil and parmesan cheese. ** You could make your own marinara sauce as well.