If you are looking for a crave-worthy low carb meal, this Zucchini Ravioli Recipe with Chicken fits the bill! It is a healthier twist on a classing you love. Cheesy, creamy and flavor-packed – you will never miss the carbs with these keto friendly recipe!
Zucchini Ravioli Backstory
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 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 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.
How to Make Zucchini Ravioli
1. Gather all of your ingredients.
2. Preheat the oven to 400 degrees. Spray an 8 x 8 baking dish with avocado oil. (Or other high-heat oil.)
3. Make the filling by combining chicken, ricotta, Parmesan, egg, Italian season, salt, and pepper in a medium bowl. Stir until blended.
4. Make your “noodles,” by slicing two sides of the zucchini lengthwise to create flat sides
5. Use a vegetable peeler to slice them into strips
6. Lay two strips side by side, so that they overlap lengthwise.
7. Do the same thing with two more noodles on top, perpendicular to the first strips.
8. Add about a tablespoon of filling to the center of the zucchini.
9. Working one side at a time, bring the ends of the strips together to fold over the center.
10. Place the ravioli seam side down in a baking dish.
11. Pour sauce over the top.
12. Top with Gruyere cheese.
13. Bake for 20 minutes.
Variations for Ravioli with Zucchini
- 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 1/2 teaspoon crushed red pepper to the ricotta mixture.
- Top with marinara in place of the Creamy Tomato Sauce.
- Make vegetarian by omitting the chicken.
Frequently Asked Questions:
Do You Need Special Equipment to Make Zucchini Ravioli?
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.)
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.
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Tools for Making This Recipe
- Vegetable Peeler or KitchenAid Vegetable Sheet Cutter (and KitchenAid Mixer)
- Medium Baking Dish
- Medium Bowl
- Vegetable Peeler
- 8 x 8 Baking Dish
- Mixing Bowls
- 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 (link in recipe notes)
- 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.