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Home » Dinner

Toasted Zucchini Ravioli

Published: Dec 13, 2018 by Kit · This post may contain affiliate links · 7 Comments

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Toasted Zucchini Ravioli is a delicious from-scratch meal made by placing spinach and ricotta filling inside thin slices of zucchini. My husband enthusiastically declared this recipe to be a winner, and then filled his plate with a second helping. I think that you will love this easy recipe for Toasted Zucchini Ravioli just as much as he did.

Toasted Zucchini Ravioli | Toasted Zucchini Ravioli is a delicious from-scratch meal made by placing spinach and ricotta filling inside thin slices of zucchini.

One day I was browsing Facebook when I saw a video showing how to use slices of zucchini to make ravioli. I took that idea and took it a step further - I coated each zucchini ravioli with breadcrumbs, lightly pan fried them in olive oil, and then baked them in bolognese sauce.

Toasted Zucchini Ravioli is a delicious from-scratch meal made by placing spinach and ricotta filling inside thin slices of zucchini.

The breadcrumbs add extra flavor and a touch of crunch to this meal, making it even better. It also gives the meal a taste similar to eggplant parmesan.

Toasted Zucchini Ravioli | Toasted Zucchini Ravioli is a delicious from-scratch meal made by placing spinach and ricotta filling inside thin slices of zucchini.

This recipe replaces pasta dough with slices of zucchini - it is a simple time-saving hack. Not only do you get to skip the mess of making pasta dough, assembling the zucchini ravioli takes less time too.

How to make Zucchini Ravioli

I love this recipe because the zucchini ravioli has the taste as homemade ravioli, but it has less carbs, more vegetables, and requires less preparation time. Win, win, win.

How to make Zucchini Ravioli

After I toasted the zucchini ravioli I place it in a casserole dish, topped it with bolognese sauce and mozzarella and then baked it. I served this as a dinner, but you could also serve the pan fried zucchini ravioli as an appetizer with some tomato sauce on the side.

How to Make Zucchini Ravioli

I recommend pairing the zucchini ravioli with a bolognese sauce. The meatiness of the sauce complements the fresh taste of the zucchini - it also makes the meal more filling.

How to Make Toasted Zucchini Ravioli

Toasted Zucchini Ravioli | How to make zucchini ravioli filled with spinach and ricotta

Each zucchini ravioli is pretty large - about 3 inches square. I think that 3-6 ravioli is enough to fill you up. I had some leftover ravioli, and I reheated them in the oven the next day. The leftovers held up surprisingly well.

Easy Zucchini Ravioli Recipe

If you need a recipe for Bolognese Sauce, this one is my favorite.
If you want to try another zucchini recipe, try my recipe for Zucchini Lasagna.

Toasted Zucchini Ravioli

Save and share this recipe for Toasted Zucchini Ravioli on Pinterest:

Toasted Zucchini Ravioli | How to make zucchini ravioli filled with spinach and ricotta

How to make Toasted Zucchini Ravioli:

Toasted Zucchini Ravioli is a delicious from-scratch meal made by placing spinach and ricotta filling inside thin slices of zucchini.

Toasted Zucchini Ravioli

Toasted Zucchini Ravioli is a delicious from-scratch meal made by placing spinach and ricotta filling inside thin slices of zucchini. My husband enthusiastically declared this recipe to be a winner, and then filled his plate with a second helping. I think that you will love this easy recipe for Toasted Zucchini Ravioli just as much as he did.
5 from 1 vote
Print Pin Rate
Course: dinner
Cuisine: Italian
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 4 servings

Ingredients

  • 4 Zucchini
  • 9 ounces Frozen Spinach
  • 15 ounces Whole Milk Ricotta
  • 1 cup of Shredded Mozzarella
  • 4 Large Egg
  • Salt and Pepper
  • ½ cup of Flour
  • 1 cup of Italian Breadcrumbs
  • about 2 tablespoons Olive Oil
  • 4 cups of Bolognese Sauce

Instructions

  • First, prepare the zucchini. Use a peeler to slice the zucchini into thin slices, then arrange them in a single layer on a parchment lined baking sheet. Then bake at 350 for 5 minutes. This prevents the final result from being too watery. (Keep the oven on when you are done).
  • Defrost the spinach and squeeze out any excess water. Pour the spinach into a bowl, add the ricotta, ½ cup of the mozzarella, and one egg. Season with salt and pepper and stir together.
  • To assemble the ravioli, place 2 slices of zucchini, slightly overlapping on a work surface. Add two more slices of zucchini across, so that it looks like a plus sign. Add a heaping tablespoon of the ricotta filling in the middle, and then fold over the edges. 
  • I think it is easiest to assemble all of the ravioli at once, then to bread them, and then to fry them.
    How to Make Zucchini Ravioli
  • After you have assembled all of the ravioli, it is time to bread them. Place the flour, remaining eggs, and breadcrumbs in separate bowls and whisk the eggs together. One by one, coat the ravioli in the flour, egg, and then breadcrumbs.
  • Put just enough olive oil in a skillet to coat the bottom and heat it over medium heat. Once hot, add the ravioli - I think that 6 fit in a skillet nicely. Toast the first side until golden brown, this will take about 3 minutes. Then flip, and add more olive oil to skillet as necessary. Continue to toast the remaining ravioli in batches.
    How to Make Toasted Zucchini Ravioli
  • Pour a thin layer of the bolognese sauce in the bottom of a casserole dish. Add the ravioli, and pour the remaining bolognese over the top. Sprinkle the rest of the mozzarella over, and bake for 30 minutes.
    Toasted Zucchini Ravioli | Toasted Zucchini Ravioli is a delicious from-scratch meal made by placing spinach and ricotta filling inside thin slices of zucchini.

Notes

I recommend pairing the zucchini ravioli with a bolognese sauce. The meatiness of the sauce complements the fresh taste of the zucchini - it also makes the meal more filling. Each zucchini ravioli is pretty large - about 3 inches square. I think that 3-6 ravioli is enough to fill you up. I had some leftover ravioli, and I reheated them in the oven the next day. The leftovers held up surprisingly well.

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Comments

  1. Helen at the Lazy Gastronome says

    December 16, 2018 at 1:56 pm

    ok - I HAVE to try this! It looks so deliciously healthy. Pinned!! Thanks for sharing at the What's for Dinner party - have an amazing, relaxing week!
    Reply
    • thekittchen says

      December 17, 2018 at 12:10 am

      Let me know how it turns out!
      Reply
  2. Jenny Sparmo says

    December 18, 2018 at 12:28 am

    I can’t wait to try this. One of our favorite dinners is zucchini pizza & I would love to try. Thanks for sharing at Merry Monday
    Reply
  3. Amy AKA The Hippy says

    December 31, 2018 at 10:48 am

    I cannot wait to try this! I love zucchini and I always end up with tons from my garden. I am hoping that it can be frozen also, I'm assuming after cooking tho as zucchini tends to get very watery when frozen raw. Thank you so much for sharing!
    Reply
  4. Christie Clark says

    January 07, 2020 at 12:14 am

    Fantastic recipe! Thank you for the pre-baking tip, finally got zucchini ravioli that aren't soggy. Husband and I both enjoyed the recipe. Thanks again!
    Reply
    • thekittchen says

      January 07, 2020 at 5:05 pm

      So glad you enjoyed this meal!
      Reply
  5. charlene says

    March 07, 2023 at 12:32 pm

    Made a spicy meatless, red sauce to go with this. SO yummy. Have made it several times and forgot to give a rating. Obviously, it's a keeper. Thank you.

    5 stars

    Reply

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