Can I make this completely vegetarian?

Absolutely! Simply omit the Italian sausage and increase the cheese content, or substitute with a plant-based sausage alternative. You can also add sautéed mushrooms, which provide a meaty texture and umami flavor.

Why is my zucchini ravioli watery?

This typically happens when the zucchini releases moisture during baking. Make sure to thoroughly pat dry your zucchini strips before assembly. You can also salt the zucchini strips and let them sit for 10 minutes to draw out moisture, then pat them dry again.

Can I use yellow squash instead of zucchini?

Yes! Yellow summer squash works just as well as zucchini in this recipe. You could even use a combination of both for a colorful presentation.

Is there a quicker way to make this dish?

For a simplified version, you can layer the ingredients lasagna-style instead of forming individual ravioli. Layer zucchini strips, filling, sauce, and repeat, finishing with sauce and cheese on top. Bake as directed for a similar flavor with less assembly time.

Zucchini Ravioli Recipe

Name: Zucchini Ravioli Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian-American
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; ¾ cup freshly shredded mozzarella cheese; ½ cup freshly grated Parmesan cheese; 10 basil leaves, sliced thinly; 3 cloves garlic, minced; 4 zucchini; 32 ounces marinara sauce (store-bought or homemade, 1 jar); ¾ cup freshly shredded mozzarella cheese (for topping)

This incredible Zucchini Ravioli is a game-changer for anyone looking to enjoy the flavors of traditional ravioli without the pasta. Tender zucchini strips wrap around a savory Italian sausage and cheese filling, all baked in rich marinara sauce until bubbly and golden. Perfect for low-carb diets or anyone wanting to sneak more vegetables into their meals, this dish delivers big Italian flavors with a fresh, modern twist.

Why You’ll Love This Recipe

Low-Carb Alternative: Satisfies pasta cravings without the carbs, making it perfect for keto or low-carb diets.
Veggie-Packed: A delicious way to get more vegetables into your diet without feeling like you’re missing out.
Comfort Food: All the comforting flavors of traditional ravioli with a lighter feel – you won’t miss the pasta!
Impressive Presentation: Looks like you spent hours in the kitchen, when it’s actually quite simple to put together.

Ingredients You’ll Need

Zucchini: The star of the show! Creates tender “noodles” that wrap around our filling. Choose larger zucchini for wider strips that are easier to work with.
Italian sausage: Provides rich flavor and satisfying protein. The fat content adds wonderful depth to the dish.
Cream cheese: Creates a creamy, luscious base for our filling that holds everything together.
Italian seasoning: Infuses the filling with classic Italian herbs for authentic flavor.
Onion powder: Adds savory notes without the texture of chopped onions.
Red pepper flakes: Brings a gentle heat that balances the richness of the cheese and sausage.
Mozzarella cheese: Provides that irresistible stretchy cheese pull we all love. Use freshly shredded for best melting.
Parmesan cheese: Adds a salty, nutty complexity that deepens the overall flavor profile.
Fresh basil: Brightens the dish with its aromatic, slightly sweet flavor.
Garlic: Essential for authentic Italian flavor – fresh minced garlic makes a big difference!
Marinara sauce: The foundation that brings everything together. Use a good quality sauce since it’s a prominent flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize your zucchini ravioli? Here are some tasty options:

Vegetarian Version: Skip the sausage and add sautéed mushrooms, spinach, and a pinch of nutritional yeast for umami flavor.
Seafood Twist: Replace sausage with cooked crabmeat or chopped shrimp for an elegant variation.
Extra Veggies: Add finely chopped bell peppers, spinach, or carrots to the filling for even more nutritional value.
Different Cheese: Try ricotta for a more traditional ravioli filling, or add some goat cheese for tangy flavor.
Meat Variations: Ground turkey, chicken, or beef can replace the Italian sausage if you prefer.

How to Make Zucchini Ravioli

Step 1: Prepare Your Workspace

Preheat your oven to 375°F and spray a 9×13-inch baking dish with non-stick spray. This ensures easy serving and cleanup later.

Step 2: Cook the Sausage

Brown the Italian sausage in a skillet over medium heat, breaking it apart as it cooks. Once fully cooked, drain any excess grease and set aside to cool. This prevents your filling from becoming too wet.

Step 3: Create the Filling

Whip the cream cheese in a large bowl until smooth and creamy. Mix in Italian seasoning, onion powder, red pepper flakes, salt, and pepper until completely incorporated. Add 3/4 cup mozzarella, Parmesan, sliced basil, and minced garlic. Fold in the cooled sausage until everything is well combined.

Step 4: Prepare the Zucchini

Using a vegetable peeler, create long, thin strips of zucchini. Pat them dry with paper towels to remove excess moisture – this is crucial for preventing a watery final dish!

Step 5: Assemble the Ravioli

Create a star shape by laying 2 zucchini strips in an X shape, then placing 2 more strips on top in another X. Place a tablespoon of filling in the center, then fold the zucchini strips over the filling. The strips should overlap in the center, creating a neat package.

Step 6: Layer and Bake

Spread half the marinara sauce in your prepared baking dish. Arrange your zucchini ravioli on top, then cover with remaining sauce and sprinkle with the rest of the mozzarella. Bake for 25-30 minutes until the cheese is gloriously melted and bubbly.

Pro Tips for Making the Recipe

Zucchini Selection: Choose larger, straight zucchini for wider, more manageable strips.
Moisture Management: Don’t skip drying the zucchini strips! Extra moisture leads to a soggy dish.
Even Filling: Use a cookie scoop for uniform portions of filling to ensure even cooking.
Test Run: If you’re new to this, try assembling one ravioli before doing all of them to get the technique down.
Don’t Overfill: About a tablespoon of filling per ravioli is perfect – overfilling makes them hard to close.

How to Serve

This zucchini ravioli is a showstopper on its own, but here are some perfect pairings:

Side Dishes

Serve with a crisp Caesar salad or arugula dressed with lemon and olive oil to balance the richness of the dish.

Bread Options

While this is a low-carb main dish, those not watching carbs might enjoy some garlic bread on the side for sauce-sopping purposes.

Wine Pairing

A medium-bodied red wine like Chianti or Sangiovese complements the Italian flavors beautifully.

Make Ahead and Storage

Prep Ahead

You can assemble the ravioli up to a day ahead and store them in the refrigerator before baking. Just add an extra 5-10 minutes to the baking time if cooking from cold.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually develop nicely as it sits!

Freezing

This dish can be frozen either before or after baking. To freeze before baking, assemble in a freezer-safe container without the top layer of sauce and cheese. When ready to cook, thaw overnight in the refrigerator, add the final sauce and cheese layer, and bake as directed.

Reheating

Reheat individual portions in the microwave for 2-3 minutes or until heated through. For best results, reheat larger portions in a 350°F oven for about 15-20 minutes.

FAQs

Can I make this completely vegetarian?

Absolutely! Simply omit the Italian sausage and increase the cheese content, or substitute with a plant-based sausage alternative. You can also add sautéed mushrooms, which provide a meaty texture and umami flavor.
Why is my zucchini ravioli watery?

This typically happens when the zucchini releases moisture during baking. Make sure to thoroughly pat dry your zucchini strips before assembly. You can also salt the zucchini strips and let them sit for 10 minutes to draw out moisture, then pat them dry again.
Can I use yellow squash instead of zucchini?

Yes! Yellow summer squash works just as well as zucchini in this recipe. You could even use a combination of both for a colorful presentation.
Is there a quicker way to make this dish?

For a simplified version, you can layer the ingredients lasagna-style instead of forming individual ravioli. Layer zucchini strips, filling, sauce, and repeat, finishing with sauce and cheese on top. Bake as directed for a similar flavor with less assembly time.

Final Thoughts

This Zucchini Ravioli is proof that healthy eating doesn’t mean sacrificing flavor or satisfaction. With its rich, cheesy filling wrapped in tender zucchini and bathed in savory marinara, it delivers all the comfort of traditional pasta dishes while keeping things light and veggie-forward. Whether you’re following a specific diet or simply looking to introduce more vegetables into your meals, this dish is sure to become a regular in your dinner rotation. Give it a try tonight – your taste buds and your body will thank you!