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Healthy zucchini ravioli in a baking dish

Zucchini Ravioli

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Zucchini ravioli with a ground turkey, ricotta, and Parmesan filling is a healthy low-carb twist on an Italian classic. You won't miss the pasta!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 8 ravioli
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Ingredients
  

  • 4 medium or 3 large zucchini or summer squash
  • 1 ½ teaspoons kosher salt divided
  • 1 tablespoon extra virgin olive oil
  • 1 pound lean ground turkey
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 3 cloves garlic minced
  • ¾ cup part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese or a blend of mozzarella and provolone, divided
  • 4 tablespoons grated Parmesan cheese divided
  • 1 ½ cups (12 ounces) prepared marinara-style pasta sauce of choice (I used a roasted garlic flavor)
  • 2 tablespoons chopped fresh basil thyme, or parsley

Instructions
 

  • Preheat the oven to 425 degrees F. Lightly coat a 9x13-inch casserole dish with nonstick spray.
  • Trim off the ends of the zucchini. With a mandolin or vegetable peeler, cut the zucchini into 1/8-inch-wide strips. Arrange half of the slices on a large, paper towel-lined baking sheet in an even layer; you'll have some overlap, but try not to have too much. Sprinkle with 1/4 teaspoon of the salt. Place a second layer of paper towels on top. Arrange the second half of the zucchini slices on top of the paper towel the same way. Sprinkle with1/4 teaspoon salt. Let sit while you prepare the rest of the lasagna.
    Zucchini on a baking sheet
  • In a deep skillet, heat the olive oil. Add the turkey, onion powder, oregano, black pepper, red pepper, and remaining 1 teaspoon salt. Cook, breaking apart the meat, until the turkey is completely cooked through.
  • Add the garlic and sauté just until fragrant, about 30 seconds. Remove the pan from the heat.
  • Stir in the ricotta, 1/3 cup of the mozzarella, and 2 tablespoons of the Parmesan.
    Ground turkey and cheese in a skillet
  • Spread a thin layer of the pasta sauce in the bottom of the prepared baking dish.
  • Assemble the ravioli: With fresh paper towels or a clean kitchen towel, blot the top of the zucchini dry (by this point, the salt should have drawn out water). Working 4 strips of zucchini at a time, arrange the first 2 to make an “X”. Use the second 2 to make a “+” that overlaps the "X" crosswise, so that the 4 strips create a star.
    Thinly sliced zucchini pieces
  • Mound 3 generous tablespoons filling onto the center. Bring two opposite ends of the zucchini together, laying them over the filling. Repeat with the remaining strips to create a packet.
    A ball of ground turkey in the middle of thinly sliced zucchini
  • Place the packet in the baking dish, seam side down. Repeat with remaining zucchini and filling, arranging the packets in a single layer in the baking dish.
    Zucchini ravioli in a baking dish
  • Spoon the remaining pasta sauce over the top of the zucchini. Sprinkle with the remaining 2/3 cup mozzarella and 2 tablespoons Parmesan.
    A baking dish with zucchini ravioli
  • Bake for 15 minutes, until warmed through. Sprinkle with basil and enjoy hot.

Notes

  • TO STORE: Refrigerate leftover zucchini ravioli in an airtight storage container for up to 4 days.
  • TO REHEAT: Gently reheat ravioli in a baking dish in the oven at 350 degrees F.
  • TO FREEZE: While you can freeze zucchini ravioli, know that it may be soggy once thawed. Freeze ravioli in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 8)Calories: 188kcalCarbohydrates: 8gProtein: 22gFat: 8gSaturated Fat: 4gCholesterol: 49mgPotassium: 616mgFiber: 2gSugar: 5gVitamin A: 632IUVitamin C: 21mgCalcium: 229mgIron: 1mg
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