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Home » Keto Recipes » Zucchini Ravioli Recipe

Zucchini Ravioli Recipe

Published: Jan 16, 2020 by Wendy Polisi Modified: May 3, 2020 · 968 words. · About 5 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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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 healthier twist on a classic you love.  Cheesy, creamy and flavor-packed -  you will never miss the carbs with these keto friendly recipe!

Photo of bowl of Ravioli with zucchini in a white dish with a cheesy bite on a fork.

Zucchini Ravioli is a Drool-Worthy Dinner!

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.  

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I loved them.

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.

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

Photo of prepared Zucchini Ravioli Recipe being dished from the pan.

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.

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, however, you can expect the dish to be a bit more watery than it originally was.

Can You Freeze Zucchini Ravioli?

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

1.  Gather all of your ingredients.

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

Photo of ingredients to make a Zucchini Ravioli Recipe.

3.  Combine the filling ingredients and stir until blended

Photo of the filling for Zucchini Ravioli being mixed together.

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. Salt the strips and let them sit on paper towels for 20 minutes to remove excess water.

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.

Process photo of Zucchini Ravioli being folded.

9.  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.

10.  Place the ravioli seam side down in a baking dish.

Prepared Zucchini Ravioli ready for the pan.

11.  Pour sauce over the top.

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

12.  Top with Gruyere cheese.

13.  Bake for 20 minutes.

Zucchini Ravioli ready for the oven!
Zucchini Ravioli fresh from the oven garnished with basil.
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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 6 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
« Asian Chicken Salad Recipe
Roasted Sweet Potato Salad »

About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

Reader Interactions

Comments

  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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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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