Zucchini Ravioli

Zucchini Ravioli can be summed up with one word: yum!!! I am a fan of pasta, that is no secret. I grew up eating most Italian based foods and unfortunately, they aren’t always so kind to the waist line! Finding a way to cut down on the carbs and calories is always a goal of mine. As is incorporating more fun foods to our week day routine. Salads can get boring, you know?! Besides, Chris stated that this is one of his favorite new “healthier” things that I have made. So you know it is good! He isn’t going to throw those terms around lightly.


What you need:

2 zucchinis

1 15 ounce container of park skim ricotta cheese

shredded Parmesan cheese

Italian season

parsley flakes

Lawry’s seasoning

jar sauce of your choice (I used a low sodium, organic tomato sauce but would be fabulous with many kinds!)

olive oil spray

What you do:

–Preheat oven to 350

–Spray a baking sheet with olive oil spray

–Mix the ricotta cheese, a handful of Parmesan cheese, Italian seasoning and parsley in a bowl

–Slice the zucchini lengthwise into thin strips using a veggie slicer

–Make an “x” with two pieces of the zucchini and place a spoonful of the cheese mixture on to the center



–Folder over each of the the zucchini slices and place fold side down on a baking sheet until you are out of cheese


–Sprinkle Lowery’s seasoning (or one of your choice) over the “ravioli”

–Bake at 350 degrees for 20 minutes

–Top with a few spoonfuls of sauce and shredded cheese


Edit: A veggie peeler looks like this.

Linking up with Emily and Kate.

Martinis & Bikinis

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  • Reply Andrea @ Living On Cloud Nine November 24, 2015 at 8:20 am

    YUM!!! I just love cooking with zucchini! This will be on repeat in our house! So creative, so much healthier and these pictures make me drool!! Thanks girl for such an awesome recipe!!!

  • Reply Ashley @ The Wandering Weekenders November 24, 2015 at 9:05 am

    That sounds delicious! You’re totally right that the worst part about Italian food is all of the carbs, but this looks like the perfect way to cut carbs without cutting flavor!

  • Reply Lindsay Latimer November 24, 2015 at 9:22 am

    Holy yum. I make zoodles a lot and think they’re a great substitute for spaghetti! I never thought of making ravioli, though! This is awesome and looks so delicious.

  • Reply SMD @ Life According to Steph November 24, 2015 at 10:03 am

    This is a good idea! I’m weird with zucchini though. I need my zucchini done done and a little crisp so I’m better off grilling it or baking it whole and making it into a boat with the cheese and sauce I think. I can do zoodles if they’re masquerading as spaghetti but not as other types of pasta!

    Lowery’s = Lawry’s or there is an awesome line of seasoning out there I don’t know about?

  • Reply alyssa November 24, 2015 at 10:09 am

    Ohhh my god this looks SO good! I’m salivating right now. Thanks for sharing!

  • Reply Stephanie November 24, 2015 at 10:15 am

    Sounds so good!

  • Reply Katie @Runningwithwine November 24, 2015 at 10:39 am

    oooooooh sounds good!!! I always want to find good recipes that use zucchinis! I wonder if I can just cut them myself that thin since I dont have a veggie slicer. Tuesday confession: I dont know what a veggie slicer is or what it even might look like.

  • Reply Cara November 24, 2015 at 10:43 am

    It’s so awesome that you can just pop these in the oven for a quick and healthy meal. These look great!

  • Reply Biana @ Blovedboston November 24, 2015 at 11:58 am

    I made this once before and aside from actually rolling them perfectly this was so delicious!! Thank you for reminding me to make them again! xo, Biana –BlovedBoston

  • Reply Jessica November 24, 2015 at 12:02 pm

    Yum! Definitely going to try these!

  • Reply Mattie November 24, 2015 at 12:08 pm

    This is GENIUS! I’ve only made zoodles…zuchhin ravioli is a game changer!!

    • Reply Mattie November 24, 2015 at 12:09 pm

      *zucchini…yikes, I need more coffee!

  • Reply Erin LFF November 24, 2015 at 12:38 pm

    These look SO yummy! We are always looking for tasty ways to cut carbs out, especially at dinner. Def gonna save this one 🙂

  • Reply Amanda November 24, 2015 at 12:56 pm

    My problem is that even if I made a healthy dish like this, I’d make it UNhealthy with the amount of cheese I put on top of it… lol

  • Reply Caitlin @ Candyfloss & Persie November 24, 2015 at 1:06 pm

    Um, yum! This looks so good and easy. Thank you for the great idea!

  • Reply kristen November 24, 2015 at 1:22 pm

    this looks delish. i have bought zucchini before in the attempt to make these, but i never do before they go bad. i dont even know how to slice them lol. i don’t think i have the tool for that. maybe one day. because i really need to eat less pasta hahaha. we eat SO much.

  • Reply B @ The Sequin Notebook November 24, 2015 at 2:26 pm

    Carbs are definitely my weakness so I’m always look for some tasty recipe swaps!

  • Reply Kate @ Green Fashionista November 24, 2015 at 2:49 pm

    Holy deliciousness! All of my favorites and it’s low carb, win-win <3

    Green Fashionista

  • Reply Emily @ Martinis & Bikinis November 24, 2015 at 3:19 pm

    What a cute idea! Haven’t tried anything like it but I love the ricotta cheesy center…thanks for sharing girlie!

  • Reply laura November 24, 2015 at 3:50 pm

    I LOVE the idea of zucchini instead of pasta! this looks so yummy!! I would have to try my hardest to not put a pound of cheese on top of it though.

  • Reply Kerry November 24, 2015 at 6:47 pm

    I am a fan of all things zucchini, looks delicious.

  • Reply Heather H November 25, 2015 at 9:08 am

    YUM we love zucchini and “zoodles” in our house but I haven’t tried them this way – this looks like a great recipe! Thanks for sharing!!

  • Reply Katie MacDonald November 25, 2015 at 10:17 am

    yummy! i will def be trying this

  • Reply Duckie November 29, 2015 at 5:17 am

    This looks so good and seems pretty simple to make!! Definitely trying this one soon!

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