Stuffed Zucchini Ravioli (Low Carb)
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
192 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Zucchini Ravioli (Low Carb)
Description
Stuffed Zucchini Ravioli starts by slicing zucchini into thin, long strips salted to draw out moisture. The filling combines mashed butter beans with ricotta cheese, Parmesan, egg, and fresh basil, creating a creamy and tender center. Zucchini strips are formed into ravioli shapes by layering and folding around the filling. The assembled ravioli are placed seam-side down in a casserole dish topped with a sauce made from marinara, sun-dried tomatoes, heavy cream, and garlic.
Baking at 425°F finishes cooking the zucchini and melds the flavors, resulting in a casserole that offers soft vegetable layers with a rich, cheesy filling and savory tomato sauce. The texture is tender, with a combination of creamy and slightly firm components from the vegetables and cheese.
Leftovers keep well refrigerated up to four days and can be reheated in the oven. The dish also freezes well before or after baking, though zucchini texture may vary after thawing. Keeping the zucchini skin on helps maintain structure throughout baking.
Ingredients
- 4 medium zucchini
- ½ tsp salt
- 1 oz can butter beans drained and rinsed, 425 g
- 1 cup ricotta cheese 100 g
- ½ cup Parmesan Cheese 50 g, shredded
- 1 egg
- 2 Tbsp basil fresh, chopped
- 1 oz jar marinara sauce 680 g
- ½ cup sun-dried tomatoes packed in oil, roughly chopped, 60 g
- ¼ cup heavy cream 60 mL
- 2 cloves garlic minced
- 1 tsp neutral cooking oil 5 mL, generic cooking oil
Instructions
- Prep: Using a mandolin, vegetable peeler, or with a chef's knife, thinly slice the 4 medium zucchini into lengthwise planks. Lay the thin strips out onto clean towels or paper towels, then sprinkle with ½ tsp salt.Preheat oven to 425°F (218°C).
- Filling: Meanwhile, add 1 14-oz can butter beans (drained and rinsed) to a medium bowl. Roughly mash up the beans with a fork, then stir in 1 cup ricotta cheese, ½ cup shredded parmesan, 1 egg, and 2 Tbsp fresh chopped basil.
- Sauce: To a large casserole dish, add 1 24-oz jar marinara sauce, ½ cup sun-dried tomatoes, ¼ cup heavy cream, and 2 cloves garlic. Stir to combine.
- Make Ravioli: Pat zucchini dry, then transfer the strips to a clean surface. Layer two strips vertically and two strips horizontally to make a cross. Spoon 2 to 3 tablespoons of the ricotta mixture to the center of the zucchini cross. Fold each side to seal in the filling.
- Assemble: Flip over the ravioli so the seam side is on the bottom, then transfer to your casserole dish. Continue until all zucchini are used up. It's okay if they overlap in the casserole dish, just gently press them into the sauce so that most are in the sauce.Brush the top of each ravioli with oil to help them brown. (Alternatively, you can sprinkle the top with shredded mozzarella cheese).
- Bake for 25 to 30 minutes, or until the tops of the zucchini ravioli are beginning to turn brown. Switch oven to "broil" and watch closely as they cook for another 2 to 3 minutes, just until the edges are browned and the tops are golden.
- Serve: Let cool slightly then serve with fresh basil and parmesan cheese!
Notes
- Store leftovers covered in the fridge for up to four days; reheat in the oven.
- The dish can be assembled and frozen before baking for up to three months.
- Freezing and thawing zucchini may change its texture due to moisture.
- Do not peel zucchini as the skin helps it hold together during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 192kcal | 10% |
| Carbohydrates | 14.3g | 5% |
| Protein | 9.3g | 19% |
| Fat | 11.2g | 17% |
| Saturated Fat | 5.4g | 27% |
| Cholesterol | 61mg | 20% |
| Sodium | 190mg | 8% |
| Potassium | 223mg | 5% |
| Fiber | 2.9g | 12% |
| Sugar | 4.4g | 9% |
| Calcium | 190mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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