If you are looking for a crave-worthy low carb meal, this Zucchini Ravioli Recipe with Chicken fits the bill! It is cheesy, creamy and flavor-packed. I promise, you will never miss the carbs with these keto friendly ravioli with zucchini.
I fell in love with Ravioli the first time I ever had it.
I am not sure what the occasion was.
Most likely my parents were going out, and my Mom needed something easy that the babysitter could make for dinner.
So in typical 70’s fashion, she bought canned Ravioli.
As a child that grew up on boxed Macaroni and Cheese, it didn’t cross my mind that they were highly processed and probably not the best thing for me. (Plus, I was probably only about five years old.)
All I knew was that I loved Ravioli.
They became my favorite go-to meal for lunches, when my parents went out, and pretty much any time I could talk my mom into letting me have them.
I gave up canned ravioli at some point during my adolescence, but never forgot how much I loved them.
Years later, refrigerated ravioli started showing up at the grocery store and my love affair continued. For a while, I even started making them from semi-scratch, using this recipe. (It is so good.)
These days, I am obsessed with these Zucchini Ravioli.
I will be honest when I first saw and was introduced to the idea of Zucchini Ravioli, I was skeptical.
I didn’t think there was any way that zucchini could compare to “the real thing.”
I decided to give it a try , and I am so glad I did.
Guys…this Zucchini Ravioli is SO good. Rich, creamy and totally indulgent, this Ravioli is special enough for date night.
I am not sure why I was so surprised. I already knew that zucchini, like cauliflower, is one of the most versatile veggies around.
Frequently Asked Questions for Zucchini Ravioli:
How Do You Make Zucchini Ravioli?
- Prepare a baking dish by spraying with oil.
- Preheat the oven to 400 degrees.
- Make a flat side on the zucchini slicing it lengthwise.
- Use a vegetable peeler to slice zucchini into flat strips.
- Combine chicken, risotto, Parmesan, egg and seasoning in a medium bowl.
- Lay two zucchini noodles side by side. Place two on top, perpendicular to the first strips. (Note: If you have VERY large zucchini you may only need one strip for each side.)
- Add a tablespoon of filling to the center of the zucchini.
- Bring the ends of the strips together to fold over the center. (See process photos)
- Turn the ravioli seam side down and place in a baking dish.
- Pour sauce over ravioli and top with cheese.
- Bake for 20 minutes.
Do You Need Special Equipment to Make Zucchini Ravioli?
A vegetable peeler is very helpful to make Zucchini Ravioli, 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.)
Can Zucchini Ravioli Be Make 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.
Tools for Making This Zucchini Ravioli Recipe
- Vegetable Peeler or KitchenAid Vegetable Sheet Cutter (and KitchenAid Mixer)
- Medium Baking Dish
- Medium Bowl
- 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
- 1/4 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 cups marinara I used Creamy Tomato Sauce
- 3 ounces Gruyere cheese shredded
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.
- 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.
Variations for Ravioli with Zucchini
- Instead of using the ricotta mixture, try filling your zucchini with pesto. Sun-dried tomato pesto is especially delicious!
- For an extra kick, add a tablespoon of minced garlic (to taste) and 1/2 teaspoon crushed red pepper to the ricotta mixture.
- Top with marinara in place of the Creamy Tomato Sauce Make vegetarian Zucchini Ravioli by omitting the chicken.