Description
This Zucchini Ravioli recipe offers a delightful low-carb alternative to traditional pasta, combining savory Italian sausage and creamy cheese filling wrapped in tender zucchini strips. Baked in marinara sauce with melted mozzarella on top, this dish is flavorful, comforting, and perfect for a wholesome dinner.
Ingredients
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
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ cups freshly shredded mozzarella cheese, divided
- ½ cup freshly grated Parmesan cheese
- 10 basil leaves, sliced
- 3 cloves garlic, minced
Vegetables
- 4 zucchini
Sauce
- 32 ounces marinara sauce (store-bought or homemade, about 1 jar)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick spray and set aside to prevent sticking.
- Cook the Sausage: Place a large skillet over medium heat and cook the Italian sausage until fully browned and no pink remains. Drain any excess grease and transfer the sausage to a bowl to cool slightly.
- Make the Filling Base: In a large mixing bowl, whip the cream cheese until smooth and creamy. Add Italian seasoning, onion powder, red pepper flakes, kosher salt, and black pepper. Mix thoroughly until all spices are well incorporated.
- Add Cheeses and Herbs: Stir in ¾ cup of shredded mozzarella, Parmesan cheese, sliced basil leaves, minced garlic, and the cooled cooked sausage. Combine everything evenly to create the ravioli filling.
- Prepare Zucchini Strips: Using a vegetable peeler, peel the zucchini lengthwise into thin, long strips. Gently blot the zucchini strips dry with paper towels to remove excess moisture, which helps prevent soggy ravioli.
- Assemble the Ravioli: Lay two zucchini strips perpendicular forming an X shape, then layer two more strips over in a second X to create a star pattern. Place a dollop of the sausage and cream cheese mixture in the center. Carefully fold the zucchini strips over the filling to enclose it, forming individual ravioli. Repeat until all filling and strips are used.
- Layer the Baking Dish: Spread half of the marinara sauce evenly across the bottom of the prepared baking pan. Arrange the zucchini ravioli in a single layer on top of the sauce.
- Add Sauce and Cheese: Spoon the remaining marinara sauce over the top of the ravioli, then sprinkle the remaining ¾ cup mozzarella cheese evenly over the sauce for a melty topping.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese on top is fully melted, bubbly, and slightly golden.
- Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy the delicious zucchini ravioli warm as a comforting, lower-carb Italian meal.
Notes
- Using room temperature cream cheese helps achieve a smooth filling texture.
- Blot zucchini strips dry to avoid excess moisture which could make the dish watery.
- Feel free to use homemade marinara sauce for a fresher flavor.
- This dish works well as a gluten-free alternative to traditional ravioli.
- Leftover ravioli can be refrigerated for up to 3 days and reheated gently.
