A low-carb take on ravioli. Thin strips of zucchini are stuffed with a classic magro (lean) filling and pesto, topped with tomato sauce and cheese, then baked. Top with fresh hot chile peppers or pepper flakes and more Parmesan cheese.

Buckwheat Queen
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Mix ricotta cheese, spinach, egg, and pepper together in a bowl.

  • Grind basil, oil, and garlic together into a chunky paste using a mortar and pestle. Add pine nuts to the pesto; grind to the size of small peddles.

  • Slice zucchini lengthwise into strips using a mandoline.

  • Arrange 2 zucchini strips in the shape of a cross. Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, ricotta cheese mixture, and pesto.

  • Spread some of the pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, spacing them 1/2 inch apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmiggiano-Reggiano cheese on top.

  • Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.

Cook's Note:

Toast the pine nuts if desired.

Nutrition Facts

267 calories; 17.8 g total fat; 73 mg cholesterol; 240 mg sodium. 13.6 g carbohydrates; 15.3 g protein; Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/28/2017
We really like this, and it is a great low cal/carb option. I buy the lower moisture ricotta from the cheese store, just like I do for lasagna. If you can't find it, drain your ricotta on folded paper towels on a plate. It makes your filling much firmer. If you don't have a pestle and mortar, you can mix your pesto in a good blender. Extra garlic never hurts, and sautéing the zucchini before using does wonders for the dish. Thanks for sharing. Read More
(25)

Most helpful critical review

Rating: 1 stars
10/09/2017
I followed the recipe. Was very tasteless. I think the zucchini needed to be sauteed a bit before making into parcels. Needed a huge help I g of salt and pepper - very bland! Had 8 people (2 vegetarians) for dinner, not one person liked. Never will bemade again. Read More
(2)
50 Ratings
  • 5 star values: 29
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
07/28/2017
We really like this, and it is a great low cal/carb option. I buy the lower moisture ricotta from the cheese store, just like I do for lasagna. If you can't find it, drain your ricotta on folded paper towels on a plate. It makes your filling much firmer. If you don't have a pestle and mortar, you can mix your pesto in a good blender. Extra garlic never hurts, and sautéing the zucchini before using does wonders for the dish. Thanks for sharing. Read More
(25)
Rating: 5 stars
07/28/2017
We really like this, and it is a great low cal/carb option. I buy the lower moisture ricotta from the cheese store, just like I do for lasagna. If you can't find it, drain your ricotta on folded paper towels on a plate. It makes your filling much firmer. If you don't have a pestle and mortar, you can mix your pesto in a good blender. Extra garlic never hurts, and sautéing the zucchini before using does wonders for the dish. Thanks for sharing. Read More
(25)
Rating: 4 stars
06/15/2017
This dish is pretty good, and tastes great. A few things I would change: 1. Refrigerate the ricotta cheese mixture while prepping the rest of the ingredients. Maybe even longer. The mixture becomes very watery while baking. 2. Cook the zucchini(while cheese mix is in the fridge). The zucchini does not get soft while in the oven - even with cooking 15 mins longer than suggested. Next time I will sautée the zucchini strips til they are soft before assembling. 3. As the other reviewer suggested, I added sauce and cheese to the tops of the zavioli, and I'm very glad I did. With the mixture becoming so watery there was no real sauce left in the bottom. Otherwise, very good low carb option. By my calculations, it added up to 3 WW smart points per zavioli. Less olive oil could be used to lower that number. Read More
(17)
Advertisement
Rating: 4 stars
08/05/2017
I microwaved the zucchini first to soften it otherwise followed the recipe. Read More
(13)
Rating: 4 stars
08/18/2017
Looked so pretty it was almost a shame to eat this healthy meal! No mandolin? Use a potato peeler. I also recommend using 4 strips per Zavioli, this required 4 small zucchinis but made for easier wrapping and by placing them seam down in the baking dish there was no need for toothpicks (Yield: 15 large Zaviolis.) I was missing the ingredients for the pesto and omitted the egg (personal preference). Instead, I cooked the spinach with minced garlic, pepper & Italian seasoning, drained well then mixed with light ricotta. This paired amazingly well with Marinara. I dabbed each Zavioli with Marinara and topped with some shredded Light Mozzarella and baked for an extra 5 minutes. Unlike other reviewers I did not find it watery at all, though I did place strips on paper towel and drained the ricotta. This was such a hit the only disappointment was the lack of leftovers! Read More
(6)
Rating: 5 stars
10/05/2017
Amazing - did not miss the meat. We used regular store bought ricotta and used a cheese cloth to drain as much water as possible. From there we seasoned the ricotta and actually used a 1 tbs water 1 tbs oil and 1 tsp baking soda as an egg substitute for vegetarians. We ensured the ricotta was cold when we combined everything and did not have any 'watery' issues when assembling. We used store bought pesto for ease and used long toothpicks pre soaked in water. We also sauteed the zucchini (yellow and green) lightly and seasoned with salt and pepper for added flavour. Looked very pretty and tasted amazing. Served it with simple pasta and garlic bread - making it again! Read More
(5)
Advertisement
Rating: 5 stars
09/05/2017
Made this recipe many times. I added chopped mushrooms, chopped garlic and onions. Read More
(4)
Rating: 5 stars
08/22/2017
Thank you Buckwheat Queen for this creative use of our harvest. Although I made many changes to use what I had on hand I.e. swiss chard instead of spinach, it's this recipe that I used as a base. I will make it as is another day. Read More
(4)
Rating: 5 stars
08/01/2017
This turned out wonderful and worth the extra time to make. I did add some additional spices to the ricotta mixture (the same as I use for my lasagna recipe). My only problem was I wasn't able to wrap the zucchini into bundles. So I ended up rolling the zucchini stripes and securing with toothpicks. I was worried about it being too juicy since the zucchini wasn't cooked first but that made the zucchini actually better - just cooked it to a tender crisp. Yummy! I will make again. Read More
(4)
Rating: 4 stars
09/20/2017
- Used macadamias instead of pine nuts and a yellow squash instead of zucchini as that's what I had. - Added SALT to the pesto mix. - MIXED pesto & ricotta mix together after prep to save time in application. - Used vegan ricotta (made from almonds) and vegan mozzarella (made from cashews) that I already had in the fridge. No toothpicks were needed; the wetness of the noodles was enough to "seal" the zavs. Broiled them for about 2 minutes after cooking to brown the cheese. Mine were too juicy because I'd crammed them into a pan but will do this again. It was tasty. LOVED how fast and easy it was to make (w/ingredients already on hand). Read More
(3)
Rating: 1 stars
10/09/2017
I followed the recipe. Was very tasteless. I think the zucchini needed to be sauteed a bit before making into parcels. Needed a huge help I g of salt and pepper - very bland! Had 8 people (2 vegetarians) for dinner, not one person liked. Never will bemade again. Read More
(2)