By Becky Hardin
Published Jul 12, 2023
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!
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.
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 .
Ingredients1x2x3x
- ▢ 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)
Video
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!
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 is automatically calculated, so should only be used as an approximation.
More Healthy Dinner Recipes We Love
- Stuffed Peppers
- Egg Roll in a Bowl
- Mexican Stuffed Zucchini Boats
- Vegetable Stir Fry
- Mexican Street Corn Chicken
- Air Fryer Salmon
- Buddha Bowl
- Hearty Vegetable Soup
Zucchini Ravioli Recipe
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 9x13-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!
Video
Notes
- 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
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
