Light, comforting, and just a little bit clever—this Zucchini Ravioli recipe takes thin slices of zucchini and folds them around a creamy, savory turkey-ricotta filling for a weeknight dinner that feels special. It’s the kind of dish you can make from pantry staples and a few fresh ingredients, and it comes together quickly with minimal fuss. The flavor hits all the right notes: sweet roasted garlic marinara, herbed ricotta, melty mozzarella, and a sprinkle of Parmesan to finish. If you love the texture of traditional stuffed pasta but want something lighter and low-carb, these zucchini parcels are pure joy.
Why you’ll love this version
- Uses zucchini or summer squash as a fresh, tender wrapper—no rolling dough required.
- Lean ground turkey keeps the filling light and flavorful.
- Cheesy, garlicky filling is balanced with savory herbs and a kiss of red pepper flakes for heat.
- Ready in about 30–40 minutes from start to finish, depending on how thinly you slice the zucchini.
- Easy to customize: swap the turkey for ground chicken if you prefer, or add finely chopped spinach to the filling for extra green goodness.
Ingredients
Use either 4 medium or 3 large zucchini or summer squash, depending on size. All amounts are listed exactly.
- 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
Equipment you’ll need
- Sharp knife or mandoline for thinly slicing zucchini
- Large skillet
- Baking dish (8×8-inch or similar)
- Mixing bowl
- Spoon or small spatula for assembling
Prep and assembly overview
This recipe is broken into three simple parts: prepare the zucchini slices, make the turkey-ricotta filling, and assemble then bake. The directions below are rewritten step-by-step to be clear and easy to follow while keeping the ingredient amounts exactly as listed above.
Step-by-step directions
- Slice the zucchini: Trim the ends from each zucchini or summer squash. Using a sharp knife or a mandoline set to a thin setting, slice the zucchini lengthwise into long, thin planks about 1/8–1/4 inch thick. Aim for even thickness so they fold consistently. Place the slices on a clean kitchen towel or paper towels and sprinkle them evenly with 1 teaspoon of the kosher salt. Let them sit for 10 minutes to draw out some moisture.
- Pat dry the zucchini: After 10 minutes, blot the zucchini slices with another towel or paper towels to remove the moisture and any excess salt. This step helps the slices hold their shape and prevents the assembled dish from becoming watery.
- Cook the turkey: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1 pound lean ground turkey, breaking it up with a spatula. Sprinkle 1 teaspoon onion powder, 1 teaspoon dried oregano, ½ teaspoon ground black pepper, and ¼ teaspoon red pepper flakes over the turkey. Cook, stirring and breaking up large pieces, until the turkey is cooked through and no longer pink, about 6–8 minutes.
- Add the garlic: Add 3 cloves garlic, minced, to the skillet with the cooked turkey. Stir and cook for 30–60 seconds, just until fragrant. Remove the skillet from heat and let the mixture cool slightly for a couple of minutes so it won’t loosen the cheese filling by melting it.
- Make the cheese filling: In a mixing bowl, combine ¾ cup part-skim ricotta cheese with 1 cup shredded part-skim mozzarella cheese or a blend of mozzarella and provolone, 3 tablespoons of the 4 tablespoons grated Parmesan cheese, and the cooled turkey mixture. Stir gently until everything is evenly mixed. Taste and adjust seasoning with additional black pepper if desired. The mixture should be thick and scoopable.
- Preheat the oven and prepare the dish: Preheat your oven to 375°F (190°C). Spoon 1 ½ cups (12 ounces) prepared marinara-style pasta sauce across the bottom of an 8×8-inch baking dish or a similar-size ovenproof dish to create a saucy base.
- Assemble the zucchini ravioli: Lay one zucchini slice flat on the work surface. Place about 1–2 tablespoons of the turkey-ricotta filling near one edge of the slice. Fold the opposite edge over the filling so the zucchini forms a little packet. Place the folded zucchini packet seam-side down in the prepared baking dish on top of the marinara. Repeat with remaining slices and filling, arranging the parcels snugly in the dish in rows. If you have leftover filling, you can dollop it over the sauce and cover with additional zucchini slices.
- Add cheese and remaining salt: Evenly sprinkle the assembled zucchini parcels with the remaining 1 cup shredded part-skim mozzarella cheese or blend and the remaining 1 tablespoon (3 tablespoons already used, so 1 tablespoon left) — correction per ingredient list: 4 tablespoons grated Parmesan cheese total, 3 tablespoons used in filling, so sprinkle the remaining 1 tablespoon grated Parmesan over the top. Also sprinkle the remaining ½ teaspoon of the 1 ½ teaspoons kosher salt over the assembled dish. (This layered salt helps deepen the overall flavor without over-salting the filling.)
- Bake: Cover the baking dish loosely with foil and bake in the preheated oven for 15 minutes. After 15 minutes, remove the foil and continue baking for another 8–10 minutes, until the cheese is melted, bubbly, and lightly golden. Baking times vary slightly by oven and the thickness of your zucchini slices, so keep an eye on the top toward the end of baking.
- Finish and serve: Remove the dish from the oven and let it cool for 5 minutes. Spoon the warm marinara from the bottom of the dish over each serving or leave it pooled under the parcels for guests to spoon. Sprinkle 2 tablespoons chopped fresh basil, thyme, or parsley over the top before serving for bright, fresh flavor. Serve warm with extra grated Parmesan on the side if you like.
Troubleshooting and tips
- If your zucchini slices are very watery even after patting, place them between paper towels and press gently to remove more moisture. Slightly thinner slices will also fold more easily.
- Don’t overfill the zucchini slices—use 1–2 tablespoons of filling per slice so they stay closed and bake evenly.
- For extra flavor, sauté a small diced onion with the turkey before adding the garlic, but note this will add another step.
- If you prefer a vegetarian version, replace the turkey with a sautéed mixture of finely chopped mushrooms and spinach, cooked until moisture evaporates, then combine with the cheeses as directed.
Make-ahead and storage
You can assemble the zucchini ravioli in the baking dish up to a day ahead, cover tightly, and refrigerate. When ready to bake, remove from the fridge while the oven preheats and bake as directed, adding a few extra minutes if the dish is cold. Leftovers keep well in an airtight container for 3–4 days. Reheat in a 350°F oven until warmed through, or microwave individual portions for a quick lunch.
Serving suggestions
- Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness.
- Make garlic bread or warm crusty rolls to soak up the marinara sauce.
- A glass of chilled white wine or sparkling water with lemon pairs beautifully.
Nutrition notes
This recipe swaps pasta for zucchini, lowering the carbs and adding fresh vegetable goodness. Using lean ground turkey and part-skim cheeses keeps calories and saturated fat in check while still delivering satisfying protein and comforting texture.
Final thoughts
Zucchini Ravioli is one of those feel-good dinners that looks elevated but is genuinely easy to prepare. The combination of seasoned turkey, creamy ricotta, melty mozzarella, and bright herbs baked in your favorite marinara makes for a family-pleasing meal. Whether you’re cooking for busy weeknights or a cozy weekend supper, this recipe brings comfort and freshness to the table with very little fuss. Enjoy.
