If you’re searching for a wholesome, low-carb twist on traditional pasta, this zucchini ravioli recipe is a must-try. Packed with protein and layered with rich flavours, it offers a lighter, nutritious alternative to classic ravioli that’s perfect for a cozy meal at home.

Why This Recipe Stands Out

Here are some benefits that make this zucchini ravioli a fantastic addition to your meal rotation:

  • High in Protein – with lean ground turkey and part-skim ricotta, this dish provides a solid protein boost, helping keep you feeling full and energized.
  • Low in Carbs – by using zucchini instead of pasta, you can enjoy the flavours of ravioli without the extra carbs. This makes it a great choice for low-carb or keto-friendly diets.
  • Balanced Fats – the combination of ricotta and mozzarella cheese not only adds creaminess but also provides balanced fats that keep the meal satisfying without feeling too heavy.

Give this zucchini ravioli a try for a fresh, flavourful dish that’s ideal for a healthy night in.

Ingredients

  • 4 medium or 3 large zucchini or summer squash
  • 1 ½ teaspoons kosher salt divided
  • 1 tablespoon extra virgin olive oil
  • 1 pound lean ground turkey
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 3 cloves garlic minced
  • ¾ cup part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese or a blend of mozzarella and provolone, divided
  • 4 tablespoons grated Parmesan cheese divided
  • 1 ½ cups (12 ounces) prepared marinara-style pasta sauce of choice (preferably roasted garlic flavour)
  • 2 tablespoons chopped fresh basil thyme, or parsley

Directions

  1. Prepare the Oven and Dish
    Preheat your oven to 425°F. Lightly coat a 9×13-inch casserole dish with nonstick spray.
  2. Prep the Zucchini
    Trim the ends of the zucchini. Using a mandolin or vegetable peeler, slice zucchini into 1/8-inch-wide strips. Arrange half the slices in a single layer on a paper towel-lined baking sheet. Sprinkle with 1/4 teaspoon salt, layer another paper towel on top, then add the remaining zucchini slices and 1/4 teaspoon salt on top. Let sit while you prepare the filling.
  3. Cook the Turkey Filling
    In a deep skillet, heat olive oil over medium heat. Add turkey, onion powder, oregano, black pepper, red pepper flakes, and remaining salt. Cook, breaking up the meat, until fully cooked. Stir in garlic and cook for 30 seconds, until fragrant. Remove from heat, then mix in ricotta, 1/3 cup of mozzarella, and 2 tablespoons of Parmesan.
  4. Assemble the Ravioli
    Pat the zucchini strips dry. Arrange 4 strips in a star pattern (an “X” and a “+” overlap). Place a generous tablespoon of filling in the center, then fold opposite ends of zucchini over the filling to form a packet. Repeat with the rest.
  5. Layer and Bake
    Spread a thin layer of pasta sauce in the baking dish, place zucchini packets seam side down, top with remaining sauce, mozzarella, and Parmesan. Bake for 15 minutes, until heated through. Garnish with fresh basil and enjoy hot!

Notes 

  • To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
  • To Reheat: Gently reheat in the oven at 350°F until warm.
  • To Freeze: You can freeze zucchini ravioli, but note it may be softer once thawed. Freeze in an airtight container for up to 3 months. Thaw in the fridge before reheating.
Recipe by Well Plated by Erin.

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