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    Home » Main Dishes

    Published: Aug 4, 2020 · Updated: Jun 16, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads

    Baked Keto Zucchini Ravioli

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    Gluten FreeNut FreeEgg FreeLow CarbVegetarianKeto

    This keto ravioli recipe is made with zucchini and has a delicious mozzarella filling. Baked in a marinara sauce this is a hearty keto vegetarian dinner.

    Zucchini makes a great low carb alternative to pasta and with this recipe, strips of zucchini are used to make a low carb ravioli. The filling for this low carb zucchini recipe is mozzarella, basil and tomato but you could play around with the filling with other cheeses.

    baked zucchini parcels

    How to make keto ravioli

    Once you have peeled the zucchini strips they need to be sprinkled with salt to draw the water out. Otherwise you will be left with mushy zucchini parcels.

    • peel zucchini strips
    • make an overlapping cross
    • place filling in centre
    • Fold strips over
    • Fold again
    • Fold to seal
    • The final parcel
    • Bake on Marinara sauce
    • Baked and ready to eat

    More low carb ravioli filling suggestions

    The mozzarella filling is great and I prefer to use a fresh ball of mozzarella cheese but you could try other low carb fillings such as:

    • Ricotta cheese & spinach
    • Cottage Cheese
    • Spinach & Mushrooms
    • Goats Cheese & Mushrooms
    • A trio of cheeses, mix a firm, soft and one with flavour.

    Recipe Tips

    There will be zucchini left over after you have made the strips for the zucchini ravioli. Grate it to make zucchini bread, cakes or zucchini fritters.

    Low carb zucchini recipes

    Zucchini noodle Mac n Cheese

    Zucchini Ricotta Roll Ups

    Keto Vegan Zucchini Mint Salad

    Cheesy Zucchini Lasagna

    Are you looking for 30 Minute Meal Ideas?

    This post may contain affiliate links. Please read my disclosure policy for more information.

    zucchini parcels in a tomato sauce

    Baked Keto Zucchini Ravioli

    Strips of zucchini are filled with cheese and baked in a sauce
    5 from 1 vote
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 20 mins
    Cook Time 20 mins
    Resting time 30 mins
    Total Time 1 hr 10 mins
    Course Main Course
    Cuisine Vegetarian
    Servings 4 people
    Calories 140 kcal

    Ingredients
     
     

    • 3 medium zucchini
    • 1 tablespoon salt

    Filling

    • 8 oz mozzarella fresh preferable
    • 1 tablespoon basil leaves
    • 3 sun dried tomatoes
    • ¾ cup marinara sauce
    • ½ cup mozzarella cheese grated

    Instructions
     

    Prepare the zucchini

    • With a vegetable peeler, peel the zucchini lengthwise into strips.
    • Sprinkle the zucchini strips with salt and let sit for 20-30 minutes. This is to remove the water content of the zucchini. Dab them with paper towels to remove the salt and water.

    Make the filling

    • Slice the mozzarella into 6 slices.
    • Chop the basil leaves
    • Thinly slice the sun-dried tomatoes

    To assemble

    • Place two zucchini strips overlapping each other.
    • Take another two zucchini strips and place them on the zucchini strips to make a cross.
    • Place a mozzarella slice in the centre of the zucchini “cross”.
    • Scatter basil and the sun dried tomatoes on the mozzarella slice.
    • Fold each side to seal the cheese mixture then flip over the ravioli so the seam side is on the bottom.
    • Repeat making 6 parcels (or more depending upon the size of your zucchini)
    • Spoon the marinara sauce into a baking dish
    • Place the zucchini parcels on top of the marinara sauce.
    • Sprinkle the zucchini parcels with the grated mozzarella.
    • Bake 200C/400F for 20 minutes

    Notes

    I made 6 medium zucchini parcels.   This may vary depending upon the size of the zucchini used.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1parcelCalories: 140kcalCarbohydrates: 6gProtein: 10gFat: 10gFiber: 1g
    Keyword zucchini recipes
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

    More Main Dishes

    • Mushroom Black Soy Bean Chili
    • Baked Whole Cauliflower Mayonnaise Cheese
    • Brussels Sprouts Curry
    • Keto Cauliflower Wellington

    Reader Interactions

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      Recipe Rating




    1. Denise says

      August 10, 2020 at 10:52 pm

      5 stars
      Made these tonight. Turned out fabulous, just like the picture. Filled with mix of ricotta, mozzarella, grated cotija and spinach. Very easy and tasted great! Definitely a keeper.

      Reply
      • Angela Coleby says

        August 11, 2020 at 1:16 pm

        That filling sounds delicious! Glad you enjoyed the reciep!

        Reply

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    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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