FREE 5-Ingredient Recipe EBook

• My Zucchini Ravioli Packs Cheesy Comfort Without the Pasta
• Ingredients & Substitutions
• How To Make Zucchini Ravioli
• My Recipe Tips
• Zucchini Ravioli (Easy) Recipe card
• Serving Ideas
• Recipe Reviews

My Zucchini Ravioli Packs Cheesy Comfort Without the Pasta

Zucchini ravioli wasn’t originally on my summer dinner rotation… until my garden exploded with squash. I had already made my usuals like pizza zucchini boats , baked ratatouille , and zucchini chips , but I was craving something cozy and cheesy, kind of like pasta night without the pasta. That’s when I had the idea to wrap the filling like ravioli using thin zucchini slices instead of dough, and honestly, it worked even better than I expected. These little veggie “pillows” are rich, satisfying, and surprisingly simple to make. Here’s why I think you’ll love them too:

• Big pasta flavor, no noodles – These have all the savory, cheesy comfort of classic pasta, but you won’t miss the gluten or dough. They’re like eggplant rollatini’s lighter cousin.
• Tender texture without the fuss – Slicing and salting the zucchini softens it just enough to fold without breaking, and there’s no boiling or dough to mess with. Just assemble, bake, and let the oven do the work.
• Rich, cheesy filling – Ricotta, mozzarella, and parmesan make the filling super creamy. I mix in an egg and a few seasonings so it sets just right.
• Naturally gluten-free and low carb – No swaps needed here. It just happens to be keto-friendly, too, and perfect if you’re feeding a crowd with different needs.

Make this zucchini ravioli recipe with me and turn that summer squash into something cozy, comforting, and totally delicious.

Ingredients & Substitutions

Here I explain the best ingredients for my zucchini ravioli recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Zucchini – I like to use longer zucchini (around 7–8 inches) because they’re easier to wrap. Yellow squash works, too, if that’s what you have on hand.
• Marinara Sauce – You can totally use your favorite jarred marinara, but if you’ve got a few extra minutes, my homemade marinara really takes it up a notch.
• Cheeses – I use a mix of whole milk ricotta, shredded mozzarella, and grated parmesan for that rich, creamy filling. If you’re out of ricotta, you can swap in cottage cheese, farmer’s cheese , or even a lower fat version.
• Egg – This just helps everything hold together. If you need an egg-free option, you can skip it, but the filling might be a little looser.
• Seasonings – I keep it simple with salt, pepper, and Italian seasoning . Sometimes I add garlic for extra flavor, either by stirring garlic powder into the cheese mixture or sautéing fresh garlic in a little olive oil and mixing it in.
• Fresh Basil – Optional, but I love adding a sprinkle on top for a pop of color and flavor right before serving.

How To Make Zucchini Ravioli

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Slice and dry the zucchini . Use a vegetable peeler or mandoline to cut the zucchini into thin, wide ribbons. Lay them out on a baking sheet, sprinkle with a little salt, and let them sit until they start to release moisture. Then just blot with paper towels so they’re ready to roll.
2. Prep dish . Spread some marinara sauce over the bottom of your baking dish and set it aside for now.

1. Make filling . Mix together the ricotta, parmesan, egg, Italian seasoning, pepper, and a little more salt in a bowl until it’s nice and smooth.
2. Assemble and add filling . Lay two zucchini strips so they overlap a bit, then place two more on top to make an X. Spoon some of the ricotta mixture right into the center.

1. Fold and place . Fold in the sides, one pair at a time, to wrap the filling like a little pocket. Set it seam-side down in the baking dish and repeat with the rest.
2. Top it off . Spoon a little marinara and shredded mozzarella over each one.
3. Bake the zucchini ravioli . Pop it in the oven until the zucchini is soft and the cheese is nice and melty. I like to sprinkle fresh basil on top right before serving.

My Recipe Tips

• You’ll want the zucchini into thin strips about 1/8 inch thick, so they bend without breaking . I use this mandoline which I also use for my zucchini noodles to get them just right every time.
• Don’t skip the drying step. Letting the zucchini sit with salt draws out moisture, and I always blot them well with paper towels before assembling so the ravioli hold their shape.
• Scoop the right amount of filling. Too much and it’ll spill out when you fold. I use this medium cookie scoop to add the perfect amount to the center of each zucchini cross.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 lb Zucchini ▢
• 1 tsp Sea salt (divided) ▢
• 1 cup Marinara sauce (divided) ▢
• 1/2 cup Whole milk ricotta cheese ▢
• 3/4 cup Mozzarella cheese (shredded, divided into 1/4 cup and 1/2 cup) ▢
• 3 tbsp Grated Parmesan cheese ▢
• 1 large Egg ▢
• 1/2 tsp Italian seasoning ▢
• 1/8 tsp Black pepper ▢
• Fresh basil (optional, for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Use a mandoline or vegetable peeler to slice the zucchini into long, thin sheets, 1/8 inch (3.18 mm) thick. Discard (or save for another use) any end pieces that are very narrow.
2. Arrange the zucchini slices in a single layer on a baking sheet . Sprinkle with 1/2 teaspoon (3 g) of sea salt. Set aside for about 20 minutes , until the zucchini softens a little so that you can bend it without snapping. Use paper towels to blot away excess moisture.
3. Meanwhile, preheat the oven to 400 degrees F (204 degrees C).
4. Spread 1/2 cup (118 ml) marinara sauce over the bottom of a 9×13 baking dish . Set aside.
5. In a medium bowl, stir together the filling ingredients: ricotta, 1/4 cup (28 g) mozzarella, Parmesan, egg, Italian seasoning, remaining 1/2 teaspoon (3g) of sea salt, and black pepper.
6. Place two of the zucchini strips on a cutting board, parallel to each other and overlapping slightly. Place two more zucchini strips on top in the opposite (perpendicular) direction, forming an X or cross. Use a medium cookie scoop (or a spoon) to place about 1.5-2 tablespoons of filling in the center of the X. Fold in two opposite sides of the zucchini, overlapping the ends, then do the same with the other two sides, creating a pocket with the cheese mixture inside. Place seam side down into the baking dish, on top of the sauce. Repeat with the rest of the zucchini and filling.
7. Top each zucchini ravioli with 1 tablespoon (15 ml) of marinara sauce and 1 tablespoon (7 g) shredded mozzarella, which will use up the remaining 1/2 cup marinara and 1/2 cup mozzarella total.
8. Bake for about 20-25 minutes , until the zucchini is tender, and the cheese is melted and golden.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2 large ravioli

• Tips: Check out my recipe tips above to help you slice, fill, and fold your zucchini ravioli like a pro. It’s easier than it looks and always turns out delicious.
• Serving ideas: See my serving ideas below easy ways to round out the meal or add a little something extra on the side.
• Store: Pop leftovers in the fridge in an airtight container. They’ll last about 5 to 6 days.
• Meal prep: You can assemble it ahead and keep it covered in the fridge for a day or two. I don’t wait much longer since the zucchini can start getting watery.
• Reheat: Warm zucchini ravioli in the oven at 350 degrees F, or microwave a single serving if you’re short on time.
• Freeze: I like freezing it after baking, since raw zucchini doesn’t hold up well. Just wrap it tightly, freeze, and reheat later. If the top browns too fast, I throw a piece of foil on top to help the center catch up.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Zucchini Ravioli

Serving Ideas

If you’re wondering what to serve with zucchini ravioli, here are a few of my favorite pairings to make it a full meal:

• Salads – My Artichoke salad , a colorful burrata salad , or my antipasto salad are all super easy and go perfectly with the flavors.
• Bread – For something to scoop up extra sauce, cauliflower breadsticks or a slice of flatbread hit the spot. They’re both great lighter options that still feel like comfort food.
• Italian Mains – This zucchini ravioli can totally stand on its own, but sometimes I’m in the mood to add a little protein. Chicken caprese or bruschetta chicken are my go-tos, but tuscan salmon or veal scallopini are also delicious with it.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Zucchini Ravioli (Easy)

My zucchini ravioli is stuffed with cheese, topped with marinara, and baked until bubbly. It’s so good, you won’t even miss the noodles!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/zucchini-ravioli/

Ingredients

• 2 lb Zucchini
• 1 tsp Sea salt (divided)
• 1 cup Marinara sauce (divided)
• 1/2 cup Whole milk ricotta cheese
• 3/4 cup Mozzarella cheese (shredded, divided into 1/4 cup and 1/2 cup)
• 3 tbsp Grated Parmesan cheese
• 1 large Egg
• 1/2 tsp Italian seasoning
• 1/8 tsp Black pepper
• Fresh basil (optional, for garnish)

Instructions

1. Use a mandoline or vegetable peeler to slice the zucchini into long, thin sheets, 1/8 inch (3.18 mm) thick. Discard (or save for another use) any end pieces that are very narrow.
2. Arrange the zucchini slices in a single layer on a baking sheet . Sprinkle with 1/2 teaspoon (3 g) of sea salt. Set aside for about 20 minutes , until the zucchini softens a little so that you can bend it without snapping. Use paper towels to blot away excess moisture.
3. Meanwhile, preheat the oven to 400 degrees F (204 degrees C).
4. Spread 1/2 cup (118 ml) marinara sauce over the bottom of a 9x13 baking dish . Set aside.
5. In a medium bowl, stir together the filling ingredients: ricotta, 1/4 cup (28 g) mozzarella, Parmesan, egg, Italian seasoning, remaining 1/2 teaspoon (3g) of sea salt, and black pepper.
6. Place two of the zucchini strips on a cutting board, parallel to each other and overlapping slightly. Place two more zucchini strips on top in the opposite (perpendicular) direction, forming an X or cross. Use a medium cookie scoop (or a spoon) to place about 1.5-2 tablespoons of filling in the center of the X. Fold in two opposite sides of the zucchini, overlapping the ends, then do the same with the other two sides, creating a pocket with the cheese mixture inside. Place seam side down into the baking dish, on top of the sauce. Repeat with the rest of the zucchini and filling.
7. Top each zucchini ravioli with 1 tablespoon (15 ml) of marinara sauce and 1 tablespoon (7 g) shredded mozzarella, which will use up the remaining 1/2 cup marinara and 1/2 cup mozzarella total.
8. Bake for about 20-25 minutes , until the zucchini is tender, and the cheese is melted and golden.

Maya’s Recipe Notes

Serving size: 2 large ravioli

• Tips: Check out my recipe tips above to help you slice, fill, and fold your zucchini ravioli like a pro. It’s easier than it looks and always turns out delicious.
• Serving ideas: See my serving ideas below easy ways to round out the meal or add a little something extra on the side.
• Store: Pop leftovers in the fridge in an airtight container. They’ll last about 5 to 6 days.
• Meal prep: You can assemble it ahead and keep it covered in the fridge for a day or two. I don’t wait much longer since the zucchini can start getting watery.
• Reheat: Warm zucchini ravioli in the oven at 350 degrees F, or microwave a single serving if you’re short on time.
• Freeze: I like freezing it after baking, since raw zucchini doesn’t hold up well. Just wrap it tightly, freeze, and reheat later. If the top browns too fast, I throw a piece of foil on top to help the center catch up.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)