Looking for a low-carb recipe? Look no further! The Best Keto Zucchini Ravioli will keep you full and help with weight loss. This recipe is gluten-free, high in protein, and is made with simple ingredients. And most importantly, it’s so delicious!
In this recipe, guilt-free zucchini are sliced into strips and rolled up with a ricotta and Parmesan cheese mixture. Then topped with grated mozzarella and baked to perfection in a simple pasta sauce. Flavored with fresh basil, these keto ravioli are creamy and cheesy and make for a vibrant addition to your summer dinner menu. A pro tip: I find the easiest way to slice the zucchini thinly enough and evenly is to use a mandoline slicer.
To make the Best Keto Zucchini Ravioli, you will need the following ingredients:
Preheat the oven to 375 °F.
In a bowl, mix together 16 ounces ricotta, ½ cup grated Parmesan cheese, 1 tablespoon chopped fresh basil, and 1 teaspoon garlic-parsley salt.
Using a mandolin, slice the zucchini into thin ribbons.
On a cutting board, make a crossing out of the two zucchini strips. Spoon the prepared cheese mixture into the center and fold over the sides.
Cover the bottom of the oven-safe pan with 25 ounces of pasta sauce.
Place the zucchini ravioli into the pan and cover with a spoonful of the sauce. Sprinkle with 1 cup grated mozzarella cheese.
Bake for about 25 minutes or until the cheese is melted and golden brown.
Serve with fresh basil and enjoy!
Enter the Best Keto Zucchini Ravioli recipe! It’s easy, delicious, and made with simple ingredients. Give this recipe a try, and tag us @cookmerecipes on Instagram. We love seeing what you’ve made!
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