Zucchini Ravioli Recipe

How To Make Zucchini Ravioli Recipe

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6
Calories 247kcal


  • 3 medium zucchini
  • 4 ounces finely shredded cooked chicken
  • 6 ounces whole milk ricotta cheese
  • 4 ounces Parmesan cheese grated
  • 1 egg beaten
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon sea salt plus more for salting the noodles
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 cups marinara I used Creamy Tomato Sauce
  • 3 ounces Gruyere cheese shredded


  • Preheat oven to 400 degrees. Spray a medium baking dish with avocado oil.
  • To make the “noodles,” slice two sides of the zucchini lengthwise, creating flat sides. Use a vegetable peeler to slice each zucchini into flat strips.
  • Lay the zucchini slices on paper towels. Liberally salt the surface and allow to sit for at least 20 minutes. Used paper towels to blot away the excess moisture.
  • Make the filling by combining chicken, ricotta, Parmesan, egg, Italian seasoning, salt and pepper in a medium bowl. Stir until combined
  • Lay two strips of zucchini noodles side by side, so that they overlap lengthwise. Do the same with two more noodles on top, perpendicular to the first strips.
  • Add about a tablespoon of filling to the center of the zucchini. Working one side at a time, bring the ends of the strips together to fold over the center.
  • Turn the ravioli over and place in a baking dish seam-side down.
  • Pour sauce over ravioli and top with Gruyere cheese. Bake for 20 minutes.
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