Zucchini Ravioli

Summer means simple, bright meals that feel like comfort food without weighing you down. This Zucchini Ravioli recipe transforms thinly sliced zucchini or summer squash into delicate pockets that cradle a savory turkey-ricotta filling and bake in a garlicky tomato sauce. It’s a quicker, lighter spin on traditional stuffed pasta that still delivers on cozy, homey flavor—perfect for weeknights or a casual weekend supper.

This is an approachable recipe: the zucchini acts as the “pasta” sheets, lean ground turkey provides protein, and a trio of cheeses makes the filling satisfyingly rich. The assembly is straightforward, and the bake time gives you a little window to make a salad, toast some garlic bread, or relax with a chilled glass of something bright. Follow the step-by-step instructions below for consistent results.

Ingredients

• 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

About the Ingredients

Choose firm, straight zucchini or summer squash for even slices. Part-skim cheeses keep the filling creamy but not heavy. Use a lean ground turkey for a mild flavor that lets the herbs and cheeses shine. A good-quality jarred marinara saves time and works beautifully here—pick one with flavors you enjoy, like roasted garlic or basil.

Equipment

• Sharp chef’s knife or mandoline
• Baking dish (about 9×13-inch or similar)
• Large skillet
• Mixing bowl
• Paper towels or a clean kitchen towel

Step-by-Step Instructions

1. Slice and prep the zucchini

1. Trim the ends from the zucchini or summer squash. Using a mandoline or a sharp knife, slice each zucchini lengthwise into thin planks—aim for about 1/8-inch thickness so the slices bend easily without tearing.
2. Lay the slices in a single layer on paper towels or a clean kitchen towel. Sprinkle 1 teaspoon of the kosher salt over the zucchini slices and gently press with another towel to draw out excess moisture. Let them sit for 10 minutes, then pat dry to remove released liquid. This step helps prevent a watery bake.

2. Cook the turkey filling

3. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat.
4. Add 1 pound lean ground turkey to the skillet, breaking it into pieces with a spatula. Sprinkle in 1 teaspoon onion powder, 1 teaspoon dried oregano, ½ teaspoon ground black pepper, and ¼ teaspoon red pepper flakes. Season with ½ teaspoon of the kosher salt (reserve the remaining salt for other uses in the recipe).
5. Cook the turkey until it’s fully browned and no longer pink, about 6–8 minutes, stirring occasionally to crumble. When most of the turkey is cooked, add 3 cloves minced garlic and sauté for about 30–60 seconds until fragrant—do not let the garlic brown.
6. Remove the skillet from the heat and let the turkey cool slightly for a couple of minutes before mixing with the cheeses.

3. Make the cheese filling

7. In a mixing bowl combine ¾ cup part-skim ricotta cheese, ½ cup of the shredded part-skim mozzarella (reserve the other ½ cup for topping), and 2 tablespoons of the grated Parmesan (reserve the remaining 2 tablespoons for topping).
8. Add the slightly cooled cooked turkey to the bowl and stir until evenly combined. Taste and adjust seasoning if needed—remember the cheeses and sauce will add salt, so go easy.
9. Fold in 2 tablespoons chopped fresh basil, thyme, or parsley to add freshness to the filling.

4. Assemble the zucchini ravioli

10. Preheat your oven to 375°F (190°C).
11. Spoon about 1 ½ cups (12 ounces) of prepared marinara-style pasta sauce into the bottom of a 9×13-inch (or similar-sized) baking dish, spreading into an even layer. This will be the base that keeps the zucchini from sticking and provides a saucy bed for the ravioli.
12. Lay one zucchini slice flat in the baking dish. Place a heaping tablespoon of the turkey-cheese filling near one end of the slice, then roll or fold the zucchini to enclose the filling. If the zucchini slice is too short to fully roll, place the filling in the center and fold both sides over like an envelope.
13. Place each assembled zucchini ravioli, seam-side down, onto the sauce in the baking dish. Arrange them in a single layer without overlapping as much as possible. Continue until you’ve used all the filling and zucchini slices. If you run out of slices, you can overlap slightly or make smaller parcels.

5. Top and bake

14. Once the ravioli are arranged, spoon any remaining marinara sauce over them, using about ½ cup to 1 cup of sauce—enough to coat the tops and fill gaps, but not so much that the dish becomes soupy.
15. Sprinkle the reserved ½ cup shredded mozzarella and the remaining 2 tablespoons grated Parmesan evenly over the assembled ravioli.
16. Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake an additional 8–10 minutes, or until the cheese is bubbly and lightly golden and the zucchini is tender.

6. Rest and garnish

17. Remove the baking dish from the oven and let it rest for 5 minutes. Resting helps the filling set slightly so the ravioli hold their shape when plated.
18. Sprinkle the top with the remaining 2 tablespoons of grated Parmesan (if you prefer, you can add this before baking for a different texture) and another tablespoon of chopped fresh basil, thyme, or parsley for brightness.

Serving Suggestions

These zucchini ravioli are satisfying on their own but pair beautifully with a crisp green salad, roasted vegetables, or toasted garlic baguette slices. A drizzle of extra virgin olive oil and a grind of fresh black pepper at service time elevates each portion. Leftovers store well: refrigerate in an airtight container for up to 3 days and reheat gently in the oven or microwave.

Troubleshooting Tips

• If your zucchini releases a lot of liquid: Always salt and rest the slices on towels, then pat them dry. Thinner slices and thorough drying reduce excess moisture in the finished dish.
• If the filling seems loose: Let the cooked turkey cool slightly before mixing with the cheeses, and be sure to measure the cheeses as listed. A short rest after baking helps the filling firm up.
• Want more heat? Increase the red pepper flakes to taste or serve with a sprinkle of crushed red pepper at the table.

Why this Zucchini Ravioli Works

Replacing sheets of pasta with zucchini keeps the dish lighter and naturally gluten-free. The lean ground turkey absorbs the aromatics and spices, and blending it with ricotta, mozzarella, and Parmesan produces a creamy, cohesive filling that won’t overpower the delicate squash. Baking in a thin layer of marinara keeps everything moist and infuses the zucchini with tomato and garlic flavor.

Variations

• Cheese-forward: For a more decadent version, use whole-milk ricotta and full-fat cheeses.
• Vegetarian: Swap the ground turkey for a cooked, well-drained mixture of sautéed mushrooms and chopped spinach or eggplant.
• Herb swap: Try rosemary or oregano in place of basil for a different herbal profile.

Nutritional Note

This recipe leans toward a lighter profile thanks to the zucchini and lean turkey, while still delivering a comforting, cheesy bite. For a lower-sodium approach, use a low-sodium marinara and reduce the kosher salt slightly when seasoning the turkey.

Final Thoughts

Zucchini Ravioli feels special without being fussy. It turns everyday ingredients into something you’ll want to make again, especially during zucchini season. The combination of simple prep, flexible assembly, and rich, familiar flavors makes it a modern weeknight favorite. Give it a try the next time you have a bumper crop of summer squash—this one will probably become a rotation staple.

Full Recipe Recap

Yield: Approximately 4–6 servings

Time: About 45–60 minutes (including prep and bake)

Ingredients (repeat for convenience):

• 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
• 2 tablespoons chopped fresh basil, thyme, or parsley

Directions (concise):

1. Slice zucchini lengthwise into thin 1/8-inch planks. Salt with 1 teaspoon kosher salt and pat dry after 10 minutes to remove moisture.
2. Heat 1 tablespoon olive oil in a skillet over medium-high. Cook 1 pound lean ground turkey with 1 teaspoon onion powder, 1 teaspoon dried oregano, ½ teaspoon ground black pepper, ¼ teaspoon red pepper flakes and ½ teaspoon kosher salt until browned. Add 3 cloves minced garlic at the end and cook 30–60 seconds. Cool slightly.
3. Mix the cooked turkey with ¾ cup ricotta, ½ cup shredded mozzarella, and 2 tablespoons grated Parmesan. Stir in 2 tablespoons chopped fresh herbs.
4. Preheat oven to 375°F (190°C). Spread 1 ½ cups marinara in a baking dish. Place a spoonful of filling on a zucchini slice, roll or fold to enclose, and arrange seam-side down on the sauce.
5. Spoon remaining sauce over the ravioli, top with remaining ½ cup mozzarella and 2 tablespoons Parmesan. Cover and bake 20 minutes, uncover and bake 8–10 minutes more until bubbly. Rest 5 minutes before serving. Garnish with extra herbs and Parmesan.

Enjoy a plated portion with a crisp salad and your favorite bread. These Zucchini Ravioli are comforting, seasonal, and a little bit special—perfect for sharing at the table.