Ingredients Healthy Vegetable Recipes Healthy Squash Recipes Healthy Zucchini Recipes Zucchini Ravioli 5.0 (6) 4 Reviews This zucchini ravioli is a delicious and healthy twist on traditional ravioli, using thin slices of zucchini wrapped around ricotta cheese instead of pasta. They’re baked in marinara with a layer of melted Parmesan cheese on top, making this recipe perfect for when you want to add more veggies to your diet. The zucchini slices are cut with a mandoline or a vegetable peeler. Make sure the slices are very thin and pliable enough to wrap around the filling. Serve with crusty whole-wheat bread for dipping. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Published on September 10, 2024 Tested by Amanda Stanfield Tested by Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 30 mins Total Time: 55 mins Servings: 4 Nutrition Profile: No Added Sugar Sesame-Free Weight Loss Nut-Free Soy-Free Vegetarian High-Protein Gluten-Free Anti-Inflammatory Mediterranean Diet Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia Levy Cook Mode (Keep screen awake) Ingredients 3 large cloves garlic, divided 2 tablespoons extra-virgin olive oil ½ teaspoon fennel seeds ¼ teaspoon crushed red pepper 1 (24-ounce) jar low-sodium marinara sauce 1½ teaspoons balsamic vinegar 1 large zucchini 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1 cup whole-milk ricotta cheese, patted dry 1 cup finely grated Parmesan cheese, divided 1 large egg, lightly beaten 2 tablespoons chopped fresh basil, plus more for garnish 2 teaspoons grated lemon zest ½ teaspoon ground pepper ⅛ teaspoon salt Directions Preheat oven to 400°F with rack in upper third position. Thinly slice 2 garlic cloves. Grate the remaining garlic clove to yield ½ teaspoon; set aside. Combine 2 tablespoons oil, the thinly sliced garlic, ½ teaspoon fennel seeds and ¼ teaspoon crushed red pepper in a large high-sided enameled cast-iron skillet or other ovenproof skillet; heat over medium heat until sizzling. Cook, stirring constantly, until the garlic is softened and the mixture is fragrant, about 2 minutes. Stir in 1 (24-ounce) jar marinara; reduce heat to medium-low. Cook, stirring occasionally, until bubbling, about 5 minutes. Stir in 1½ teaspoons balsamic vinegar. Remove from heat and reserve ½ cup of the sauce mixture in a small bowl. Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia Levy Meanwhile, trim ends off zucchini; discard. Using a mandoline or vegetable peeler, slice the zucchini into thin strips (at least 24 slices). Arrange half of the slices in an even layer on a large, paper-towel-lined baking sheet (there might be some overlap). Place a second layer of paper towels on top. Arrange the remaining zucchini slices on top and place another layer of paper towels on top of the zucchini to blot dry. Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia Levy Combine spinach, ricotta, ½ cup Parmesan, egg, 2 tablespoons basil, 2 teaspoons lemon zest, ½ teaspoon pepper and the grated garlic in a medium bowl; stir well. Arrange 2 zucchini slices on a work surface to make an X. Spoon about 2 tablespoons ricotta mixture in the center of the X. Fold the opposite ends of the slices over the cheese mixture to create a packet. If needed, tuck any excess zucchini under the packet. Repeat with the remaining zucchini slices and ricotta mixture. Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia Levy Delicately nestle the zucchini ravioli, seam-side down, into the sauce in the skillet. Spoon the reserved ½ cup sauce over the ravioli. Sprinkle with the remaining ½ cup Parmesan. Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia Levy Bake until the sauce is bubbly around the edges and the cheese is melted, about 20 minutes. Without removing the skillet from the oven, increase oven temperature to broil; broil until the cheese is browned, 2 to 3 minutes. Sprinkle with ⅛ teaspoon salt. Garnish with basil, if desired. Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia Levy Nutrition Information Serving Size: 3 ravioliCalories 341, Fat 21g, Saturated Fat 9g, Cholesterol 88mg, Carbohydrates 22g, Total Sugars 13g, Added Sugars 0g, Protein 20g, Fiber 5g, Sodium 470mg, Potassium 579mg EatingWell.com, September 2024 Rate It Print