Keto Zucchini ravioli casserole is one of the best ways to enjoy a gluten free, low-carb dinner. Made with simple ingredients and packed with flavor, you’ll love this dish even if you aren’t watching your carbs.
Ingridient for Keto zucchini ravioli casserole
Ravioli:
- 3 medium zucchini
- 1 cup whole milk ricotta drained
- 3/4 cup feta crumbled
- 1/2 cup parmesan grated
- 2 teaspoons oregano dried
- 1 egg
- 1/2 teaspoon kosher salt plus more to sweat the zucchini
- 1 lemon zested
Sauce:
- 3 tablespoons olive oil
- 2 cloves garlic smashed
- 1 – 28 ounce can tomato puree i use kroger brand
- 1/2 cup fresh basil chopped
- 2 tablespoons parmesan grated
- 1/2 teaspoon kosher salt
Topping:
- cherry tomatoes optional
- 1/2 cup parmesan grated
- fresh basil chopped
INSTRUCTIONS:
Preheat oven to 425 F.
Ravioli:
- Use a mandoline to julienne the zucchini (3 medium size) into 1/4″ strips.
- Sprinkle them generously with salt and toss to ensure they’re coated. Place them in a colander and allow them to sweat for 15 minutes.
- Meanwhile, combine whole milk ricotta (1 cup), grated parmesan (1/2 cup), crumbled feta (3/4 cup), dried oregano (2 teaspoons), egg (1), and salt (1/2 teaspoon).
- Once the zucchini has finished sweating, rinse with water, and place ribbons in a clean dish towel. Carefully dry the zucchini.
- Form the raviolis by overlapping zucchini ribbons to form an 8 point star (see photos above).
- Place about 1 tablespoon of filling in the center of each zucchini.
- Wrap the edges of the zucchini over the filling.
Sauce:
- Heat olive oil (3 tablespoons) in a heavy bottom saucepan.
- Once shimmering, add the 2 cloves smashed garlic and saute until fragrant, about 2 minutes.
- Add tomato puree (1 – 28 Ounce), chopped basil (1/2 cup), grated parmesan (2 tablespoons), and salt (1/2 teaspoon). Simmer for 10-12 minutes, or until the sauce starts to thicken.
Assembling:
- Spread 1/2 the sauce along the bottom of a 9×13 casserole dish and gently place the zucchini ravioli on top. Option to nestle additional cherry tomatoes into the casserole dish.
- Pour remaining sauce on top, and sprinkle with parmesan (1/2 cup).
- Bake in preheated oven for 15 minutes, or until the ravioli is heated through. Serve warm and enjoy!
NURITIONS:
Calories | 169kcal |
Fat | 11g |
Carbohydrate | 8g |
Proteins | 9g |