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featured zucchini ravioli.

Zucchini Ravioli Recipe

Course: Main Course
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 669kcal
Author: Becky Hardin
Zucchini Ravioli is a healthier dinner option that's high in protein and low in carbs without sacrificing any flavor!
Print Recipe

Ingredients

  • 8 ounces Italian sausage
  • 8 ounces cream cheese room temperature (1 brick)
  • 1 teaspoon Italian seasoning store-bought or homemade
  • 1 teaspoon onion powder
  • ½ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1½ cups freshly shredded mozzarella cheese divided
  • ½ cup freshly grated Parmesan cheese
  • 10 basil leaves sliced
  • 3 cloves garlic minced
  • 4 zucchini
  • 32 ounces marinara sauce store-bought or homemade (1 jar)

Instructions

  • Preheat oven to 375°F. Spray a 9x13-inch baking pan with nonstick spray. Set aside.
    overhead view of ingredients for zucchini ravioli in individual bowls.
  • In a large skillet set over medium heat, cook the Italian sausage until completely browned. Drain any excess grease out of the pan and set aside to cool.
    8 ounces Italian sausage
    italian sausage in a frying pan.
  • Whip the cream cheese in a large bowl until smooth. Add the Italian seasoning, onion powder, red pepper flakes, salt, and pepper and mix again until completely combined.
    8 ounces cream cheese, 1 teaspoon Italian seasoning, 1 teaspoon onion powder, ½ teaspoon red pepper flakes, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
    whipped cream cheese and seasonings in a white bowl.
  • Add ¾ cup mozzarella cheese, Parmesan, basil, and garlic to the cream cheese mixture. Stir in the cooled sausage.
    1½ cups freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese, 10 basil leaves, 3 cloves garlic
    zucchini ravioli filling in a white bowl.
  • Peel the zucchini into long strips using a vegetable peeler. Blot the zucchini “noodles” dry.
    4 zucchini
    zucchini cut into ribbons on a white plate.
  • Assemble the ravioli. Place 2 zucchini slices across each other to form an X then lay two more slices on top in another X to form a star shape. Add a dollop of the cream cheese sausage filling to the center of the zucchini star and fold the zucchini strips into the center. Repeat until all of the zucchini strips and filling are used up.
    zucchini ribbons folded over a dollop of filling on a white plate.
  • Spread half of the marinara sauce into the bottom of the prepared baking pan. Place the zucchini ravioli evenly on top of the sauce.
    32 ounces marinara sauce
    15 zucchini ravioli placed on top of sauce in a rectangular baking pan.
  • Spread the remaining marinara sauce on top of the ravioli. Sprinkle the remaining mozzarella cheese on top.
    cheese sprinkled over zucchini ravioli in a rectangular baking pan.
  • Bake for 25-30 minutes or until the cheese is fully melted on top. Serve and enjoy!

Video

Notes

  • When choosing zucchini for this recipe, reach for larger zucchini. The "noodles" will be wider and easier to form into ravioli.
  • After browning the sausage, drain any fat from the pan. If you don't, the filling will be too greasy.
  • You can reduce the calories in this recipe by using low-fat cheeses if you prefer.
Storage: Store zucchini ravioli in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 669kcal | Carbohydrates: 26g | Protein: 30g | Fat: 52g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 144mg | Sodium: 2461mg | Potassium: 1490mg | Fiber: 6g | Sugar: 16g | Vitamin A: 2664IU | Vitamin C: 53mg | Calcium: 469mg | Iron: 4mg