Zucchini Ravioli

For all of you not caring about football tonight, how about another zucchini recipe!! This recipe is super easy and guess who even liked it? My dad!! Recipe below.


  • 2 cups Ricotta Cheese
  • Shredded mozzarella cheese
  • Parmasan cheese
  • 1 egg
  • Zucchini
  • Pasta sauce 


  1. Make the cheese mixture. Combine ricotta, egg, and both cheeses. I didn’t use an exact measurement for the cheeses, just what I felt was right. 
  2. Make the noodles. Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. 
  3. Assemble. Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn the ravioli over and place in the baking dish seam-side down. Pour marinara sauce around the zucchini. Top ravioli with mozzarella.
  4. Bake on 375 for 20-30 mins.

I used 3 zucchinis and only got 7 raviolis. My suggestion to you, get the long zucchinis so you have longer noodles. That will make assembly easier. You can also put more filling in those ones! 

It doesn’t even taste like zucchini so I think even your picky eaters will like it. I don’t like zucchini on its own, so for me to like this, you will like it.