Get big pasta flavor and delicious veggies all in one bite with this recipe for zucchini ravioli! There’s no conventional pasta in these savory, cheesy pillows, but they still capture all the flavor of the real deal — so good, you won’t miss the dough. If you have an abundance of summer squash, this is the perfect way to use it (along with other zucchini recipes like air fryer zucchini chips, baked ratatouille, and zucchini pizza boats)!
What Is Zucchini Ravioli?
Zucchini ravioli uses thin strips of zucchini to wrap around a seasoned, cheesy center to create authentic ravioli flavor without any pasta or gluten! It’s the perfect way to enjoy a classic dish, lightened up.
Ingredients You’ll Need
This section explains how to choose the best ingredients for zucchini ravioli, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Zucchini – Look for longer zucchini (at least 7-8 inches long) to wrap the ravioli more easily. You can also use yellow squash.Marinara Sauce – You can use a jarred version or make your own marinara pasta sauce instead.Cheeses – Including whole milk ricotta cheese, shredded mozzarella cheese, and grated parmesan cheese. You can substitute the ricotta with a skim version or with cottage cheese, if desired.Egg – Helps bind the filling together. You can leave it out if you need an egg-free version.Seasonings – Salt, pepper, and Italian seasoning (homemade Italian seasoning tastes great, but store-bought works too).Fresh Basil – Optional, but makes for a delightful fresh garnish.
How To Make Zucchini Ravioli
This section shows how to make zucchini ravioli, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. The easiest way is to stir garlic powder into the cheese mixture. You can also saute 2 cloves garlic in a little olive oil (before adding them to the mixture) instead.
Storage Instructions
Store leftovers: Keep leftovers in a covered airtight container in the fridge for 5-6 days, reheating in an oven until warmed through.Make ahead: Assemble zucchini ravioli, but don’t bake. Keep covered in the fridge for 1-2 days, then cook as normal when ready to eat. (Zucchini may release extra moisture if stored too long, so I don’t recommend making it multiple days ahead without baking.)Reheat: If the dish was previously cooked, you can warm it up in the oven at 350 degrees F, or pop individual servings into the microwave.
Can You Freeze Zucchini Ravioli?
Yes, you can freeze zucchini ravioli! I prefer to freeze after baking, as freezing raw zucchini can affect the texture. Cover the casserole dish tightly with foil and freeze for 3-6 months. Thaw ravioli overnight in the fridge, then cook as normal. Or, cook from frozen, making sure to add more time so ravioli are fully heated. (You may need to tent the top with foil once the cheese is browned, as the center may still be cold if baking from frozen.)
What To Serve With Zucchini Ravioli
This pasta pairs nicely with a variety of Italian-style main dishes. Try these easy ideas:
More Veggie Pasta Recipes
Skip the wheat pasta and capture all the mouthwatering flavor with these easy dishes! Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
