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    Home » Main Dish Recipes » Chicken Recipes

    Zucchini Ravioli Recipe

    5 from 7 votes
    Posted August 12, 2022 by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe
    Photo of Zucchini Ravioli on of fork with the text Zucchini Ravioli above.

    If you are looking for a crave-worthy low carb meal, this Zucchini Ravioli Recipe with Chicken fits the bill! It is a low-carb twist on a classic you love.  Cheesy, creamy and flavor-packed -  you won't miss the pasta in this delicious keto-friendly recipe.

    Photo of Zucchini Ravioli in a bowl on a fork.

    I've always loved ravioli, and these days, I am obsessed with these Zucchini Ravioli.

    Rich, creamy and totally indulgent, this Ravioli is special enough for date night.

    Give it a try and I think you will agree - this one is a keeper!

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    Ingredients Needed for Zucchini Ravioli

    • Zucchini: Choose zucchini that are about 6-8 inches long for this recipe. If they are much larger, the zucchini will be more difficult to work with.
    • Ricotta Cheese: Use whole milk ricotta cheese for the creamiest filling.
    • Parmesan Cheese: Grate your own parmesan cheese for the best flavor.
    • Egg: The egg will help bind the filling together.
    • Italian Seasoning: This adds a nice depth of flavor to the filling.
    • Salt: Be sure to salt your noodles and your filling.
    • Pepper: Add pepper to taste.
    • Marinara Sauce: Use your favorite marinara or pasta sauce. I have made this with my Cream Cheese Tomato Sauce and Crockpot Marinara - both work well.
    • Gruyere Cheese: Gruyere cheese is a nice, creamy cheese that melts well.

    Variations

    • Instead of using the ricotta mixture, try using pesto for the filling.   Sun-dried tomato pesto is especially delicious!
    • For an extra kick, add a tablespoon of minced garlic (to taste) and ½ teaspoon crushed red pepper to the ricotta mixture.
    • Top with marinara in place of the Creamy Tomato Sauce. Use this Slow Cooker Marinara or Keto Marinara.
    • Make vegetarian by omitting the chicken.
    Photo of prepared Zucchini Ravioli Recipe being dished from the pan.

    Do You Need Special Equipment to Make Zucchini Ravioli?

    As an amazon associate, I earn from qualified salaes.

    A vegetable peeler is very helpful to make, but you can also slice the zucchini with a very sharp knife.

    If you happen to have a KitchenAid Stand Mixer, the KitchenAid Sheet Peeler is amazing. (But completely optional.)

    FAQs

    Can You Make This Ahead?

    Yes, Zucchini Ravioli can be made up to one day ahead and then baked just before cooking.

    You can reheat leftovers in the oven or microwave, however, you can expect the dish to be a bit more watery than it originally was.

    Does This Freeze?

    Unlike many vegetables, zucchini do not freeze well at all. I do not recommend freezing this recipe.

    How Many Carbs are in Zucchini Ravioli?

    Using traditional marinara, this recipe has 6 net carbs per serving. You can lower this by using a more keto-friendly marinara, or my Creamy Tomato Sauce.

    Tools for Making This Recipe

    • Vegetable Peeler or KitchenAid Vegetable Sheet Cutter (and KitchenAid Mixer)
    • Medium Baking Dish
    • Medium Bowl

    How to Make Zucchini Ravioli

    First, gather all of your ingredients.

    Preheat the oven. Spray dish with avocado oil. (Or other high-heat oil.)

    Photo of ingredients to make a Zucchini Ravioli Recipe.

    Combine the filling ingredients and stir until blended

    Photo of the filling for Zucchini Ravioli being mixed together.

    Make your “noodles,” by slicing two sides of the zucchini lengthwise to create flat sides

    Use a vegetable peeler to slice them into strips. Salt the strips and let them sit on paper towels for 20 minutes to remove excess water.

    Lay two strips side by side, so that they overlap lengthwise.

    Do the same thing with two more noodles on top, perpendicular to the first strips.

    Add about a tablespoon of filling to the center of the zucchini.

    Process photo of Zucchini Ravioli being folded.

    Working one side at a time, bring the ends of the strips together to fold over the center.

    Process photo of Zucchini Ravioli being folded over.

    Place the ravioli seam side down in a baking dish.

    Prepared Zucchini Ravioli ready for the pan.

    Pour sauce over the top.

    Zucchini Ravioli in a pan with cream sauce poured on top.

    Top with Gruyere cheese.

    Bake for 20 minutes.

    Zucchini Ravioli ready for the oven!
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    Zucchini Ravioli fresh from the oven garnished with basil.

    More Low Carb Recipes to Try

    • Spanish Cauliflower Rice is a flavor-packed keto alternative to rice, that will surprise you at how delicious is is! I like to serve it with tacos, or as a side to grilled meat.
    • This Air Fryer Chicken Breast Recipe is crispy and full of flavor! Even my picky kids love this one.
    • When you are craving something rich and creamy, this Zucchini Alfredo really hits the spot.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, Instagram, and PINTEREST to see all my delicious recipes.
    Print Recipe
    5 from 7 votes

    Zucchini Ravioli

    If you are looking for a low carb casserole that will make you forget all about carbs, give this Zucchini Ravioli a try! Rich, creamy and oh so cheesy, this recipe is perfect for a special weekend meal.
    Prep Time30 mins
    Cook Time20 mins
    Total Time50 mins
    Course: Main
    Cuisine: American, Gluten Free, Keto, Low Carb
    Keyword: ravioli with zucchini, zucchini ravioli, zucchini ravioli recipe
    Servings: 6
    Calories: 247kcal
    Author: Wendy Polisi

    Equipment

    • Vegetable Peeler
    • 8 x 8 Baking Dish
    • Mixing Bowls

    Ingredients

    • 3 medium zucchini
    • 4 ounces finely shredded cooked chicken
    • 6 ounces whole milk ricotta cheese
    • 4 ounces Parmesan cheese grated
    • 1 egg beaten
    • 1 teaspoon Italian Seasoning
    • ¼ teaspoon sea salt plus more for salting the noodles
    • ½ teaspoon fresh ground black pepper
    • 1 ½ cups marinara I used Creamy Tomato Sauce
    • 3 ounces Gruyere cheese shredded
    US Customary - Metric

    Instructions

    • Preheat oven to 400 degrees. Spray a medium baking dish with avocado oil.
    • To make the “noodles,” slice two sides of the zucchini lengthwise, creating flat sides. Use a vegetable peeler to slice each zucchini into flat strips.
    • Lay the zucchini slices on paper towels. Liberally salt the surface and allow to sit for at least 20 minutes. Used paper towels to blot away the excess moisture.
    • Make the filling by combining chicken, ricotta, Parmesan, egg, Italian seasoning, salt and pepper in a medium bowl. Stir until combined
    • Lay two strips of zucchini noodles side by side, so that they overlap lengthwise. Do the same with two more noodles on top, perpendicular to the first strips.
    • Add about a tablespoon of filling to the center of the zucchini. Working one side at a time, bring the ends of the strips together to fold over the center.
    • Turn the ravioli over and place in a baking dish seam-side down.
    • Pour sauce over ravioli and top with Gruyere cheese. Bake for 20 minutes.

    Nutrition

    Calories: 247kcal | Carbohydrates: 8g | Protein: 21g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 832mg | Potassium: 597mg | Fiber: 2g | Sugar: 5g | Vitamin A: 909IU | Vitamin C: 22mg | Calcium: 459mg | Iron: 2mg

    More Great Keto Zucchini Recipes:

    • Pizza Bites are such an easy low carb appetizer! You won't believe how tasty these little morsels are.
    • Craving a wrap but trying to watch your carbs? These tortillas are perfection.
    First Published: January 21, 2019... Last Updated: Jan 16, 2020

    Filed Under:

    Casserole RecipesChicken RecipesFavoritesGluten Free RecipesKeto and Low Carb RecipesMain Dish Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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      Rating




    1. Stacie

      June 13, 2018 at 9:07 pm

      5 stars
      That looks really good! I've never had zucchini ravioli before. I love zucchini, though. I'll have to try this.

      Reply
    2. Ann F. Snook-Moreau

      June 13, 2018 at 10:28 pm

      5 stars
      OMG this looks amazing! My hubby isn't a huge zucchini fan but I think he'd eat it happily if I disguised it as pasta 😛

      Reply
    3. Ashley

      June 13, 2018 at 11:27 pm

      This looks delicious! We have swapped out pasta for zucchini in a lot of recipes but I haven't tried it as ravioli yet.

      Reply
    4. Marysa

      June 13, 2018 at 11:30 pm

      Sounds delicious! I love zucchini and ravioli, and this seems like a perfect combination. I'll definitely be trying out your recipe especially when zucchini is abundant at the end of the summer!

      Reply
    5. Rachel

      June 14, 2018 at 3:23 am

      I love, love, love ravioli. This is such an interesting alternative. I bet it is amazing.

      Reply
    6. Rose Ann Sales

      June 14, 2018 at 5:52 am

      Wow! It looks very yummy and delicious. Especially the creamier look of it. I would definitely try this at home.

      Reply
    7. Rose Ann Sales

      June 14, 2018 at 6:12 am

      5 stars
      This recipe looks so delicious and healthy I will definitely try to make this on this weekend and I am sure my guest will like it. Thanks for sharing this great recipe.

      Reply
    8. Lisa Favre

      June 14, 2018 at 11:13 am

      5 stars
      I am salivating in hunger. Everything about this is totally my jam and I would love to feed it to my son to sneak in some veggies!

      Reply
    9. Esther Irish

      June 14, 2018 at 1:55 pm

      5 stars
      Wow this looks so good! My husband just decided to try gluten free. I bet he would love zucchini ravioli!

      Reply
    10. Amy h

      June 14, 2018 at 2:27 pm

      I've never thought to sue Zucchini for ravioli. I know I love Ravioli myself a lot. I may just have to try this

      Reply
    11. Mary Edwards

      June 14, 2018 at 3:37 pm

      This is great! Low carb is a plus. And I bet I could remove the chicken and add more veggies to make it vegetarian for my daughter. LOVE IT!

      Reply
    12. Angie

      June 14, 2018 at 9:59 pm

      Oh yum, this looks so dang good! I'm totally going to have to try this, I love anything zucchini.

      Reply
    13. Lynndee

      June 15, 2018 at 2:19 pm

      Now that is my kind of dish. I love zucchini, but I have never tried preparing it like this. Certainly going to make this. Thank you for the recipe.

      Reply
    14. Liz

      August 10, 2018 at 10:30 pm

      5 stars
      Tried this for the first time today and it was amazing!!!
      I added ground beef to it instead of the chicken and my non zucchini loving husband even said “I could make this meal again!” That’s a win!

      Reply
      • Wendy Polisi

        January 22, 2019 at 12:52 pm

        So glad that you enjoyed it Liz! It is a favorite around our house too!

        Reply
    15. Marta

      October 28, 2019 at 3:36 pm

      Wow this looks amazing. Thanks for giving a picture example of the process, I am so visual it it helps me understand what you are saying. Can't wait to try this.

      Reply

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