🥒 Low-Carb Zucchini Ravioli Recipe
This **Low-Carb Zucchini Ravioli Recipe** is a healthy, delicious twist on classic ravioli — using fresh zucchini slices instead of pasta! Stuffed with a creamy ricotta and spinach filling, topped with marinara and melted cheese, it's a keto-friendly, gluten-free dinner the whole family will love.
Ingredients
- Zucchini: 3 medium zucchinis, sliced lengthwise into 1/4-inch planks
- Filling: 1 (15 oz) container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Topping: 1 1/2 cups marinara sauce (sugar-free for keto)
- 1/2 cup shredded mozzarella (for topping)
- Fresh basil (optional, for garnish)
Instructions
- Prep zucchini: Preheat oven to 375°F (190°C). Arrange zucchini slices on a baking sheet. Lightly salt and let sit 10 minutes to draw out moisture. Pat dry with paper towels.
- Make filling: In a bowl, mix ricotta, mozzarella, Parmesan, spinach, garlic, egg, Italian seasoning, salt, and pepper until well combined.
- Assemble: Lay zucchini slices flat. Spoon about 1 tbsp filling onto one slice, then top with another slice to form a "ravioli sandwich". Place seam-side down in a greased 9x13-inch baking dish.
- Add sauce: Spoon marinara sauce over the ravioli, covering them completely.
- Top with cheese: Sprinkle with extra mozzarella.
- Bake 25 minutes until bubbly and golden on top.
- Garnish: Top with fresh basil if desired. Serve warm.
Tip: For extra flavor, mix a little pesto into the filling. You can also broil 1–2 minutes at the end for a crispier top. Great with a side salad or garlic bread (low-carb option)!
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