Zucchini Ravioli is a great low-carb dinner that doesn’t compromise on flavor! Thin slices of zucchini are wrapped around a filling made with Italian sausage, cream cheese, and Italian seasoning, then baked in marinara sauce. It’s easy to assemble and so delicious. This keto-friendly pasta recipe is as fresh as it is filling, so enjoy every sauce-y bite!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
What’s in this Zucchini Ravioli Recipe?
This dish has all of the flavors of a traditional ravioli filling, but it’s wrapped in strips of zucchini for a lighter, gluten-free option. High in protein and low in carbs? Yes, please!
- Zucchini: Reach for larger zucchini so that the zoodles are wider and easier to form into ravioli.
- Italian Sausage: After browning the sausage, drain any fat from the pan. If you don’t, the filling will be too greasy.
- Cream Cheese: Allow the cream cheese to sit at room temperature prior to using so it’s softened.
- Italian Seasoning: Homemade Italian seasoning really creates the best flavor!
- Seasonings: Other than Italian seasoning, you’ll also need onion powder, red pepper flakes, kosher salt, and freshly ground black pepper to create the most mouthwatering flavor. Add more or less red pepper flakes for heat.
- Mozzarella Cheese: For the best flavor and consistency, use freshly shredded mozzarella cheese instead of pre-shredded.
- Parmesan Cheese: Just like with the mozzarella, it’s best to use freshly grated parmesan.
- Basil: Fresh basil adds the most wonderful Italian flavor!
- Garlic: It’s important to only use fresh garlic and not pre-minced for the most authentic Italian flavor here.
- Marinara Sauce: My homemade marinara sauce is definitely my go-to for this recipe.
Pro Tip: You can reduce the calories in this recipe by using low-fat cheeses if you prefer.
How to Make this Ravioli Meatless
To make a vegetarian version of this low-carb zucchini ravioli, simply omit the Italian sausage. You may want to add a little extra cheese to supplement the missing meat so the ravioli is still filling.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Feel free to replace the cream cheese with an equal amount of ricotta cheese.
Instead of Italian sausage, you can use ground beef, chicken, or turkey.
I’ve found the easiest way to cut zucchini “noodles” for ravioli is to use a vegetable peeler! You can also use a mandolin or sharp knife to cut thin strips.
How to Store and Reheat
Store any leftover zucchini ravioli in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. I do not recommend freezing these because the zoodles will get too soggy after freezing and thawing.
What to Serve with Zucchini Ravioli
This keto ravioli recipe goes well with roasted Brussels sprouts, roasted mushrooms, garlic mashed cauliflower, or a Caprese salad.
Zucchini Ravioli Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 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
- 4 zucchini
- 32 ounces marinara sauce store-bought or homemade (1 jar)
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking pan with nonstick spray. Set aside.
- In a large skillet set over medium heat, cook the Italian sausage until completely browned. Drain any excess grease out of the pan and set aside to cool.8 ounces Italian sausage
- Whip the cream cheese in a large bowl until smooth. Add the Italian seasoning, onion powder, red pepper flakes, salt, and pepper and mix again until completely combined.8 ounces cream cheese, 1 teaspoon Italian seasoning, 1 teaspoon onion powder, ½ teaspoon red pepper flakes, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Add ¾ cup mozzarella cheese, Parmesan, basil, and garlic to the cream cheese mixture. Stir in the cooled sausage.1½ cups freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese, 10 basil leaves, 3 cloves garlic
- Peel the zucchini into long strips using a vegetable peeler. Blot the zucchini “noodles” dry.4 zucchini
- Assemble the ravioli. Place 2 zucchini slices across each other to form an X then lay two more slices on top in another X to form a star shape. Add a dollop of the cream cheese sausage filling to the center of the zucchini star and fold the zucchini strips into the center. Repeat until all of the zucchini strips and filling are used up.
- Spread half of the marinara sauce into the bottom of the prepared baking pan. Place the zucchini ravioli evenly on top of the sauce.32 ounces marinara sauce
- Spread the remaining marinara sauce on top of the ravioli. Sprinkle the remaining mozzarella cheese on top.
- Bake for 25-30 minutes or until the cheese is fully melted on top. Serve and enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- When choosing zucchini for this recipe, reach for larger zucchini. The “noodles” will be wider and easier to form into ravioli.
- After browning the sausage, drain any fat from the pan. If you don’t, the filling will be too greasy.
- You can reduce the calories in this recipe by using low-fat cheeses if you prefer.
Nutrition Information
