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

Description

This Zucchini Ravioli is a low-carb, cheesy, and satisfying dish that brings comfort food to a whole new level. Featuring ribboned zucchini wrapped around a creamy sausage filling and baked in rich marinara sauce, it’s a light yet indulgent dish perfect for any meal.

Ingredients

Units Scale

Filling

8 ounces Italian sausage
8 ounces cream cheese, room temperature (1 brick)
1 teaspoon Italian seasoning (store-bought or homemade)
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3/4 cup freshly shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
10 basil leaves, sliced thinly
3 cloves garlic, minced

Zucchini and Assembly

4 zucchini
32 ounces marinara sauce (store-bought or homemade, 1 jar)
3/4 cup freshly shredded mozzarella cheese (for topping)

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Instructions

Preheat the oven
Preheat your oven to 375°F (190°C) and spray a 9×13-inch baking pan with nonstick spray. Set the pan aside.
Cook the sausage
Heat a large skillet over medium heat and cook the Italian sausage until it’s fully browned. Drain any excess grease, remove from the pan, and set the sausage aside to cool slightly.
Prepare the filling
In a large mixing bowl, whip the cream cheese until smooth. Add the Italian seasoning, onion powder, red pepper flakes, salt, and black pepper. Mix thoroughly to combine.
Add the rest of the filling ingredients
Stir in ¾ cup of mozzarella cheese, the Parmesan cheese, sliced basil, and minced garlic. Once incorporated, fold in the cooled Italian sausage to create a well-mixed filling.
Prepare the zucchini slices
Using a vegetable peeler, slice the zucchini lengthwise into long, thin strips. Blot the zucchini “noodles” dry with paper towels to remove excess moisture.
Assemble the ravioli
Lay two zucchini slices across each other to form an X, then lay two more slices on top in another X shape to form a star. Place a dollop of the cream cheese sausage filling in the center of the zucchini star. Fold the zucchini strips towards the center, enclosing the filling. Repeat until all the filling and zucchini strips are used.
Prepare the dish for baking
Spread half of the marinara sauce evenly on the bottom of the prepared baking pan. Arrange the zucchini ravioli on top of the sauce, then spread the remaining marinara sauce over the ravioli.
Top with cheese and bake
Sprinkle the remaining ¾ cup of mozzarella cheese over the top. Bake for 25-30 minutes, or until the cheese is fully melted and slightly golden. Serve warm and enjoy!

Notes

For easier assembly, use large zucchini as they yield wider strips that are simpler to work with.
Be sure to drain the grease from the sausage after browning to prevent an overly greasy filling.
To make the dish lighter, substitute low-fat cream cheese and mozzarella.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 7g
Sodium: 1180mg
Fat: 34g
Saturated Fat: 16g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 24g
Cholesterol: 105mg