This Zucchini Ravioli might look fancy but it's simple to make, low carb, gluten free, keto friendly and sugar free! Super comforting but still light and tasty, I promise you won't miss the pasta and all of the carbohydrates.
Who says just because you follow a sugar free, low carb, gluten free diet you can't still enjoy your favorite comfort foods? You absolutely can, you just need to get a little creative.
I have been eating this way now for 5 years and I don't even think about eating any form of sugar at all. I feel great and so far it has been helping me successfully prevent having another intestinal blockage so I will not be stopping eating this way any time soon.
If you love zucchini, you will also like Zucchini Noodles with Sun Dried Pesto and this Gluten Free Chocolate Chip Zucchini Bread.
If you are looking for other low carb dishes, you might like this Mushroom Cauliflower Rice Risotto, Cheesy Pesto Spinach Stuffed Chicken Breast and Alfredo Spaghetti Squash.
Why You Should Make This Zucchini Ravioli
With zucchini season right around the corner, I knew it was time for me my fun twist on ravioli. I have been making zucchini (or eggplant) lasagna for years and I was excited to make a low carb "ravioli".
Now I am not saying that this tastes exactly like regular ravioli, because it doesn't. I am simply saying this is a wonderful, healthy alternative and also a great way to add some veggies to your diet.
Although this ravioli has a beautiful presentation and looks fancy, they are incredibly easy to make with just a few simple ingredients.
There's nothing better than healthy, sugar free, low carb, gluten free comfort food.
- Zucchini - Make sure you use large, firm zucchini to make it easier to peel.
- Ricotta cheese - I use full fat ricotta cheese (as well as all dairy products that I use). It definitely has the best taste and texture.
- Spinach - I used fresh baby spinach, but you can easily use frozen spinach as well. If you do use spinach you will need to let it defrost completely and squeeze out all the extra water that's in there. If you don't remove all of that extra water the zucchini will be soggy.
- Mozzarrella cheese - Again, always use full fat Mozzarella cheese. I like to buy a block of whole milk fresh Mozzarella cheese and grate it myself to ensure there are no unnecessary additives or fillers in there.
- Sugar free tomato sauce -I used Rao's Sugar Free Marinara Sauce which is my go-to for sauce (besides homemade of course) I also love this recipe from Sugar Free Mom for homemade low carb marinara sauce.
- Garlic - I always use fresh garlic to add the most flavor.
How To Make This Zucchini Ravioli
Chop the zucchini in thin slices. You can either use a mandoline or vegetable peeler. You should get around 20 strips from each zucchini. The strips should be thin enough to fold up without breaking.
I used a vegetable peeler to make the strips but you an easily use a mandoline as well. Use whatever you have jut make sure you don't make the slices too thin or hey won't be able to fold into little pockets.
So you basically want them to be firm, but pliable.
I used Rao's marinara sauce because it is by far the best tasting, sugar free sauce out there, but you can use whatever you have in your house. Just make sure you read the ingredients if you do want it to be sugar free and low carb, so many of the varieties in the grocery stores have unnecessary added sugar.
Place five minced garlic cloves in a skillet over medium heat with two tablespoons of olive oil and cook until fragrant. Add spinach and stir to combine.
Remove from stove and add cheeses.
This shows you just how easy these raviolis are to make. To shape the ravioli, place three slices of zucchini, one over the other, making a cross.
If one strip is too thin, simply put one extra over it. It really is this easy!
This is so ridiculously easy and actually quite adorable. Who knew healthy comfort food could be so simple to make?
And between the spinach and zucchini it's a great way to add veggies to your diet. We can all increase our vegetable intake these days.
Lay the raviolis over the tomato sauce and top them with remaining 1 cup shredded mozzarella cheese. Bake until done!
Of course we have to add some more cheese on top! Look at this, absolutely baked to perfection.
Recipe FAQ's and Expert Tips
Make sure you slice the zucchini into thin strips, this will prevent the sogginess. Also, sometimes you can salt the zucchini slices and let sit for 10-15 minutes to absorb moisture.
Absolutely! I would brown the ground beef, ground chicken, ground turkey or grown pork in a large skillet with a little bit of olive oil. I would add a teaspoon or two of the meat mixture along with the spinach cheese mixture and fold it in there!
Yes, you can easily freeze this. Place in an airtight container and freeze for up to 3 months at a time.
To defrost, place container in the refrigerator for up to 24 hours. I think this zucchini ravioli tastes best when it's heated in a baking dish and cooked for 15 minutes at 350 degrees F.
Low Carb Easy Cheesy Zucchini Bake from Kalyn's Kitchen
Zucchini and Feta Fritters from All Day I Dream About Food
Baked Zucchini Fries from Downshiftology
Low Carb Bacon Hasselback Zucchini from Sugar free Mom
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- 4 large zucchini
- 15 ounces ricotta cheese
- 4 cups fresh baby spinach
- 2 cups shredded mozarrella cheese, 1 cup for filling and 1 cup for topping
- 2 cups sugar free tomato sauce, I used Rao's
- 6 cloves garlic
- ¼ cup Extra virgin olive oil
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- Chop the zucchini in thin slices. You can either use a mandoline or vegetable peeler. You should get around 20 strips from each zucchini. The strips should be thin enough to fold up without breaking.
- Place five minced garlic cloves in a skillet over medium heat with two tablespoons of olive oil. Cook until fragrant.
- Add spinach to the skillet and stir for 2 minutes.
- Remove the skillet from the stove and add ricotta cheese, salt and ground pepper. Stir to combine.
- Place spinach with ricotta in a medium bowl and process it with a hand blender. You can also use a food processor too.
- Preheat oven to 400 degrees F.
- To make the sauce, place the tomato sauce, one garlic clove and dried oregano in a blender and pulse until smooth.
- Place the sauce in the bottom of an 8’’ x 8" baking dish.
- To shape the ravioli, place three slices of zucchini, one over the other, making a cross. If one strip is too thin, simply put one extra over it.
- Add the cheese mixture in the middle of the cross; one full spoon will be enough. Then fold up the strips, one at a time, until the ravioli is closed.
- Lay the raviolis over the tomato sauce and top them with remaining 1 cup shredded mozzarella cheese.
- Bake them for 15-20 minutes or until mozzarella is melted and the zucchinis are soft.
- Add ⅓ cup of chopped walnuts for a crunchy bite.
- Garnish with a drizzle of garlic-infused oil and some fresh herbs.
- Keep leftovers in an airtight container in the fridge for up to 4 days.
New favorite! This is incredibly delicious and satisfying. I could have it all day!
Loved this zucchini ravioli! So delicious with homemade marinara!
So yummy!! I am trying to eat better & this is a great option!! It's healthier, but has the same delicious flavors!!
I prefer this over using pasta! It tastes amazing & it's healthier!
The addition of zucchini works so well in this pasta dish. We love it!