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Think a “pasta” made without pasta can’t disappear from your plate? These Zucchini Ravioli will fool you like an Italian Houdini! Rich with ricotta, mozzarella, and Parmesan cheeses and packed with Italian flavor, your taste buds will insist you’re dining in Florence.

Healthy zucchini ravioli in a baking dish

The magic trick? These ravioli are wrapped in… zucchini! Abracadabra, indeed.

This zucchini ravioli with ground turkey (you can also make zucchini ravioli with chicken if you prefer) is a lightened-up version of a classic Italian comfort food.

By replacing the flour pasta dough with thinly sliced zucchini strips, zucchini ravioli calories (and Zucchini Lasagna calories) are much lower than in traditional pasta.

Yet the familiar Italian flavors of oregano, pepper, and garlic—plus creamy, classic ricotta filling—maintain the tasty illusion.

Like two of my favorite zucchini noodle recipes, Zucchini Pasta and Healthy Shrimp Scampi, these zucchini “ravioli” make it possible to eat healthy without giving up the flavors you love!

Zucchini ravioli with turkey and cheese

Using Vegetables to Create Healthy Italian Comfort Flavors

Seasonal vegetables are a magical vehicle for making over Italian classics, like these Italian Stuffed Peppers do.

Stuffed Zucchini has a similarly seasoned ground turkey filling, using hollowed zucchini boats instead of the sliced zucchini here.

You can also lighten up ravioli’s cousin, lasagna, with this Eggplant Lasagna, which uses thinly sliced eggplant in place of pasta strips.

Making zucchini ravioli is quicker though, as the zucchini doesn’t need to precook. Simply slice it thinly (I have tips for you below) and pat it dry with paper towels to remove excess water.

Or even be so bold as to transform Italy’s Holy Grail… pizza! These Zucchini Pizza Boats offer picky eaters the comfort of a pizza flavor but with a more nutritious “crust”.

Like zucchini ravioli, all of these recipe adaptations elevate to the starring role a vegetable that is often pigeonholed as a side dish.

Thus, you have a one-and-done meal: your serving of vegetables built right into the main dish.

The detective you are, you may have clued into my love of zucchini twists. I’m caught red-handed, and you can view the abundant zucchini evidence in my full list of healthy zucchini recipes.

Zucchini ravioli in a baking dish

How To Make Zucchini Ravioli

This recipe comes together in 2 parts: preparing the filling and slicing and folding the zucchini. Assembling the zucchini around the filling is a fun step if you want to have kids participate in the kitchen.

The Ingredients

  • Zucchini. The low-carb pasta alternative that will fool you into thinking you’re enjoying a much more decadent meal. Zucchini is rich in Vitamins A and C (which aid vision and immune systems, and why I love snacking on Zucchini Fritters) and antioxidants (which may benefit the heart). See more about zucchini’s health benefits here.
  • Ground Turkey. I wanted to keep things lighter by using lean ground turkey. It will appease the meat-eaters at your table and help make the dish more satisfying. If you prefer, you can swap Italian sausage (try turkey sausage!) or make the recipe with ground chicken.
  • Seasonings. Onion powder, dried oregano, salt, black pepper, and red pepper flakes are the ideal combination of flavors for our ravioli filling.
  • Cheeses. I used part-skim ricotta, part-skim mozzarella, and grated Parmesan. The ricotta gives the ravioli filling nice body, and the mozzarella and Parmesan help add melty, cheesy goodness to both the filling and the tops of the ravioli.
  • Sauce. A key to making great Italian food is keeping a jar of good-quality, store-bought pasta sauce in your pantry for a moment’s notice. In fact, I have a section in my cookbook that mentions dozens of other pantry staples and recommended shortcuts to elevate home cooking. Check it out! 
  • Fresh Herbs. The best way to finish off an Italian-inspired dish like this.

The Directions

Thinly sliced zucchini
  1. Trim and slice the zucchini (see “How to Cut Zucchini for Ravioli” below for more tips).
Zucchini on a baking sheet
  1. Lay the zucchini slices on a paper towel-lined baking sheet, and sprinkle salt over the top. Lay another paper towel over the top, and repeat with a second layer of slices. Make sure it’s nice and dry.
  2. Brown the turkey with the spices. Sauté the garlic.
Ground turkey and cheese in a skillet
  1. Add the ricotta and part of the mozzarella and Parmesan. Time to assemble!
Thinly sliced zucchini pieces
  1. Arrange two zucchini slices to make an “X”. Arrange another two to make a “+” over the “X”. Now you have a star.
A ball of ground turkey in the middle of thinly sliced zucchini
  1. Pile the filling in the center of the slices. Pull opposite ends of the zucchini pieces together, until you’ve created a packet.
Zucchini ravioli in a baking dish
  1. Lay the packet in the baking dish, seam side down. Repeat these steps with the remaining filling and zucchini.
A baking dish with zucchini ravioli
  1. Spread more sauce over the top of the ravioli, and finish with the remaining cheeses.
  2. Bake the zucchini ravioli at 425 degrees F for 15 minutes. Top with fresh herbs, and DIG IN!

How to Cut Zucchini for Ravioli

When cutting zucchini for ravioli, you want long, thin (about 1/8-inch-wide) strips that will resemble pasta noodles in both appearance and texture. To achieve this, start by trimming off the ends of the zucchini, then use one of the methods below to slice down the length of the zucchini.

  • Mandoline. The best and easiest way to cut uniform zucchini slices for the ravioli (and for Zucchini Casserole too). Slice the zucchini lengthwise on a mandoline like this one for long, thin slices.
  • Sharp Knife. While this one will require a bit more time, you can create zucchini slices by cutting very thin strips down the length of the zucchini. Lay the zucchini flat on a cutting board, and trim from top to bottom.
  • Vegetable Peeler. Use a Y-shaped vegetable peeler to shave off long, thin slices from the zucchini.

Zucchini Ravioli Storage Tips

  • 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.

More Italian-Inspired Recipes

Zucchini ravioli on a plate with basil

Recommend Tools to Make This Recipe

  • Mandoline. My favorite way to create perfect, easy zucchini ravioli noodles.
  • Baking Dish. This one will cook beside you for a lifetime.
  • Deep Skillet. An essential kitchen tool that you’ll use on repeat.

These zucchini ravioli are kitchen-tested and Italian-in-law approved. How’s that for a magic trick?

Zucchini Ravioli

4.72 from 7 votes
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


  • 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
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 3 cloves garlic minced
  • 3/4 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


  • Preheat the oven to 425 degrees F. Lightly coat a 9×13-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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Spoon the remaining pasta sauce over the top of the zucchini. Sprinkle with the remaining 2/3 cup mozzarella and 2 tablespoons Parmesan.
  • Bake for 15 minutes, until warmed through. Sprinkle with basil and enjoy hot.


  • 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.


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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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

4.72 from 7 votes (3 ratings without comment)

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  1. Hi Erin, This looks good. How much tomato sauce do we put on the zucchini packet? I don’t see it in the instructions. Thanks.

    1. Hi Diana, this recipes calls for 1.5 cups of sauce total. Spread a thin layer on the pan underneath the ravioli, and then the rest on top. Feel free to use more or less to your taste. It doesn’t need to be an exact measurement. Hope you enjoy!

  2. Hi!

    So excited to try this tonight! So the entire recipe will make how many ravioli packets total? Looks like 8 due to the serving/ nutritional info, but 6 are in the tray in the pic.

    Thanks in advance!

  3. Hi! Is it possible to make this without meat? Would you just double the other ingredients and maybe add garlic powder? Thanks!

    1. Hi Andrea! I’ve only tested the recipe as written, so I don’t have any specific advice to offer. I do think you could experiment with a meat-free filling though (mushrooms might be a nice addition). If you decide to play around with it, I’d love to hear how it goes!

  4. Made this for dinner last night and it was AMAZING. I added 4oz of chopped baby bellas and half a white onion to the turkey and it was delicious. I used extra sauce and was able to get 11 ravioli out of the recipe, which means I get to enjoy this again. This recipe was a hit with my husband too. Thanks Erin!5 stars

  5. I am not fond of zucchini but this dish made me rethink that! I made some tweaks (cottage cheese instead if ricotta, added Italian seasoning, omitted the chili flakes). My only complaints is the zucchini is so hard to peel and didn’t fully cook after 20 minutes. Will eat again as it’s a perfect low carb/calorie dinner for me while I have GD. Thanks!!4 stars

    1. Hi Christine! Sorry you had trouble with peeling the zucchini but glad you enjoyed the recipe! Thank you for this kind review!

  6. Made this tonight—fabulous! I had a bit of trouble keeping the bundles together. So next time I will buy longer zucchini or I may just try to layer like a lasagna. It was delicious and everyone in the family enjoyed.5 stars

  7. I would like to make this for dinner tonight but just realized that I bought 4 zucchini but all the filling ingredients for your eggplant lasagna! Is there any reason that the meatless mushroom filling wouldn’t work (or taste good!) with the zucchini ravioli?

  8. I’m so sorry! I wanted to see reviews, but when
    I clicked on the stars, I accidentally lowered your review rating. Could you omit that star click? I mow know to go to the bottom to see the reviews.

    1. Hi Sandy! Thanks for letting me know. I am not able to change the star clicks if you are simply clicking over the stars. All reviews are listed in the comment section at the bottom. Hope this helps!

  9. HI, Erin. I tried this today and it was a hit with my daughter and her family! I wasn’t able to create uniform strips with the zucchini (no mandoline, no Y-shaped peeler, and my knife skills just weren’t getting the zucchini quite thin enough, even though they were thin). So I layered the zucchini along with the ground turkey/spice/cheeses mixture as you would in a traditional lasagna. It turned out perfectly, and the spices were just right. This dish has officially joined the supper rotation — thank you, Erin!5 stars