This easy Cheese Zucchini Ravioli recipe is the perfect low-carb & low-calorie dinner idea! Zucchini noodles wrapped around a garlic herb cheese then baked in a simple balsamic roasted tomato sauce for a fresh, light and delicious weeknight meal!
Cheesy Zucchini Ravioli
Is it just me or does it seem like school is starting earlier and earlier? My son starts on August 14th this year and my nephew starts on August 7th! That’s absurd! I remember growing up we use to start after Labor Day. I feel like starting so early is cutting the summer short on our kiddos. But if I’m honest, I am a little excited for the routine of the fall to start back up.
So, with “back to school” on my mind I wanted to give you a healthy low carb AND low calorie recipe that still has the summery light and fresh feel but also a “quick weeknight meal” you can make on those school night. Basically you’re getting the best of both worlds… summer and fall.
You can thank me later. Wink. Wink.
overhead photo of cheese zucchini ravioli in roasted tomato sauce with a spoon in a baking dish
One of the most important things to remember about this dish is to let the zucchini noodles sit out for a little bit. Zucchini is filled with water and when cooked it releases all the water, which could leave you with a soggy mess. So, I highly recommend putting the zucchini noodles on paper towel and sprinkling with sea salt. This will help extract some of the water from the zucchini.
How to Fold Zucchini Ravioli
Grab 4 zucchini “noodles” and layer them to make a star.
Start with 1 zucchini noodle, add another on top to make a X. Now make another X with the remaining 2 noodles, they will overlap with the current X to create a star.
Spoon about 2 tablespoon of ravioli filling into the center of the zucchini.
Bring the ends of the zucchini together, laying them over the cheese. and repeat with the other X.
How to Make Zucchini Ravioli
Preheat oven to 400 degrees F.
In a small bowl, add ricotta, grated parmesan cheese, dry basil, dry oregano, dry parsley and garlic powder. Using a spoon, mix everything together. Set aside.
In a medium bowl, add cherry tomatoes, garlic cloves, balsamic vinegar, olive oil and salt. Toss together and spread on the bottom of a 13×9 baking dish.
Make a star with the zucchini noodles and place 2 tablespoons of the cheese mixture instead. Fold the zucchini noodles around the cheese and place zucchini ravioli on top of the tomato mixture.
Bake, uncovered for 30 minutes.
Garnish with fresh basil and serve.
closeup photo of cheese zucchini ravioli in roasted tomato sauce
process photos of how to make cheese zucchini ravioli in roasted tomato sauce
Now, after you take the ravioli dish out of the oven you may notice that it seems a little “watery.” It’s ok, no need to be concerned. Both zucchini and tomatoes are high in water content so when they cook they are going to release the water. If you don’t want all the liquid you can simply scoop it out or using a slotted spoon to serve.
How Many Calories in Zucchini Ravoli?
For this recipe, which is a serving size of 2 raviolis plus the roasted tomatoes the nutritional information is 237 calories per serving with only 14 grams of carbohydrates.
overhead photo of cheese zucchini ravioli in roasted tomato sauce
These cheese ravioli make a great healthy dinner option for the week and I guarantee your kids will love them! Madison, my 18 month old ate all of it. Even the tomatoes, although I did peel the skin off of them. But she loved the combo of the cheese, tomato and zucchini. You won’t even miss the meat in this dish because there is so much flavor from all the fresh vibrant ingredients!
I cannot wait to hear what you think. If you make them please make sure you tell me or better yet, tag me on the “GRAM” (i.e. Instagram) so I can see you’re cooking chops. If you have questions don’t hesitate to DM me.
Bon Appetit friends! And happy healthy pasta making!