overhead photo of cheese zucchini ravioli in roasted tomato sauce with a spoon in a baking dish

Cheese Zucchini Ravioli with Roasted Tomato

  • Author: Krista
  • prep_time Prep Time: 15 min
  • cook_time Cook Time: 30 min
  • total_time Total Time: 45 minutes
  • yield Yield: 4 1x
  • category Category: Vegetarian
  • method Method: Oven
  • cuisine Cuisine: Italian


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!



  • 32 lengthwise slices of zucchini, 1/8″-1/4″ thick (use a mandoline for consistent slices)
  • 1/4 teaspoon salt
  • 1/3 cup basil, chiffoned

Ravioli Filling:

  • 8 ounce ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon dry basil
  • 1 teaspoon dry oregano
  • 1 teaspoon dry parsley
  • 1/2 teaspoon garlic powder

Burst Tomato Sauce:

  • 1 lb. cherry tomatoes
  • 2 garlic cloves, minced
  • 1  tablespoon balsamic vinegar
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt


  1. Preheat oven to 400 degrees F.
  2. Place thinly sliced zucchini on paper towel. Sprinkle with 1/4 teaspoon of salt. (this will help remove the moisture and water from the zucchini) Let rest for 15 minutes.
  3. 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.
  4. 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.

Assemble Ravioli:

  1. Grab 4 zucchini “noodles” and layer them to make a star.
  2. 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.
  3. Spoon about 2 tablespoon of ravioli filling into the center of the zucchini.
  4. Bring the ends of the zucchini together, laying them over the cheese. and repeat with the other X.
  5. Repeat with remaining zucchini and filling.
  6. Place zucchini ravioli on top of the tomato mixture.
  7. Bake, uncovered for 30 minutes.
  8. Garnish with fresh basil and serve.


Recipe slightly adapted from Half Baked Harvest


  • Serving Size: 2 ravioli + sauce
  • Calories: 237
  • Sugar: 8 g
  • Sodium: 620 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Carbohydrates: 14 g
  • Fiber: 4 g
  • Protein: 12 g
  • Cholesterol: 34 mg

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