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3 Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce | halfbakedharvest.com @hbharvest

Because when life gives you zucchini, you turn it into something super cheesy.

Or at least that’s the way I like to do it, but then you guys know how much I love cheese! And yes, I did make us ravioli using zucchini “noodles”. I know I am typically all about real deal pasta, but you know, sometimes swapping veggies for carbs just works better. A tip though…serve this with bread. You know, for dipping into that homemade tomato sauce. <–oooops, you knew I’d sneak those carbs in somewhere!

*side note*–> I just re-read that very first line of this post and I swear I didn’t mean for it to sound so cheesy, but I kind of like it.

Anyway, I feel like this is a quintessential way to use up all the zucchini that summer has been offering us. I mean, what could be better than zucchini stuffed with not one, not two, but THREE cheeses. Answer? Nothing, this dish is so delicious even you pasta lovers out there will love this recipe.

Trust me, if we all love it over here, you will to!

3 Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce | halfbakedharvest.com @hbharvest

3 Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce | halfbakedharvest.com @hbharvest

3 Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce | halfbakedharvest.com @hbharvest

3 Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce | halfbakedharvest.com @hbharvest

3 Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce | halfbakedharvest.com @hbharvest

Okay, here’s the deal, I’ve been wracking my brain all summer long, trying to come up with some new and exciting zucchini recipes. I feel like zucchini noodles have been done over and over again. And I feel like zucchini lasagna is a pretty common thing as well. So then I got to thinking a little further and wondered about a cheese stuffed zucchini ravioli thing.

Originally this recipe was supposed to use real, deal pasta, but when I had the idea to use the zucchini noodles as pasta, I just knew I had to combine my two recipe ideas and make them into one. It’s summer and I feel like lighter dishes are welcomed…right? Say yes!

So this (finally) brings us to the recipe!

It’s zucchini (I also used yellow summer squash) wrapped around a bundle of cheese (hello to ricotta, feta, and parmesan), then served over a warm batch of homemade roasted tomato sauce.

Yesssssss.

This is basically summer in a baking dish and I love it.

3 Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce | halfbakedharvest.com @hbharvest

3 Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce | halfbakedharvest.com @hbharvest

The recipe starts off by making the tomato sauce, but don’t worry there’s nothing hard about this tomato sauce. Then add everything to a baking dish and throw it in the oven for fifteen minutes or so. Pretty stinking simple.

While the sauce is doing its thing in the oven, start making the ravioli. I like to use a mandolin to uniformly cut my zucchini into eighth inch slices, but a vegetable peeler will work great too! Then mix up your cheeses in a bowl and it’s assembly time.

I took a few photos of the process for you guys so you could see how I wrapped up my ravioli, but it’s really as simple is taking four zucchini “noodles” making a star with them and then wrapping the ends up and around the cheese. See? Simple!

Now take those ravioli and lay them in the baking dish with all those flavorful tomatoes and bake a few minutes more, until the ravioli are warmed throughout and that cheese is a melty inside.

Top with fresh herbs (I used basil and thyme), and plenty of shaved parmesan, and then…dig in.

3 Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce | halfbakedharvest.com @hbharvest

3 Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce | halfbakedharvest.com @hbharvest

3 Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce | halfbakedharvest.com @hbharvest

Oh, and lastly, add that piece of fresh bread for the extra sauce. <– do it, I promise you will not regret it.

I’ve got to say…Thursday night dinner never looked so good. And even though this recipe is pretty easy and pretty healthy, it’s also fun enough to serve up on a Friday or Saturday night too. Maybe add a fun cocktail or glass of wine and then finish the night off with a summer galette?

Yup, I’d say that right there is my kind of Friday night.

3 Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce | halfbakedharvest.com @hbharvest

3 Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce | halfbakedharvest.com @hbharvest

Watch the How To Video:

3 Cheese Zucchini "Ravioli" with Roasted Tomato Basil Sauce

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories Per Serving: 219 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • Preheat the oven to 425 degrees F.
    In a baking dish, layer the tomato slices, garlic, and cherry tomatoes. Add the olive oil, balsamic vinegar, basil, thyme, crushed red pepper, and a pinch each of salt and pepper. Toss lightly to combine. Bake for 15 minutes or until the tomatoes begin to burst. 
    Meanwhile, make the ravioli. Using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter. Sprinkle the zucchini with salt. 
    In a medium bowl, combine the cheeses, basil, and a pinch each of salt and pepper. 
    Grab 4 zucchini "noodles" and layer them to make a star. Start with 1 noodle, then add another to make a X. Now make another X with the remaining 2 noodles that will overlap with the current X (see above photo). Spoon about 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese.  Repeat with remaining zucchini and filling. 
    Remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Bake for 15 minutes or until the ravioli is warmed though. Serve with fresh basil and grated parmesan. Enjoy!
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3 Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce | halfbakedharvest.com @hbharvest

Pretty healthy food you say? Yep, going with it!

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Comments

  1. 5 stars
    This is a wicked recipe. I loved this and will now be a go-to. I was worried that the recipe called for too many tomatoes and I could have had more! Such a simple, delicious recipe. Everyone loved it. Do not hesitate to make this. The only thing I would say is that the garlic seemed a bit “raw” once all said and done. I will adjust this as necessary. Thank you for this!

  2. I’m in the middle of cooking this right now. I set my mandolin to 1/4 inch and they came out super thick. They break when I try to bend. Anything I can do?

    1. Hey Megan,
      So sorry but you want the zucchini to be super super thin. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. Wow was this delicious!! So much flavor! The only thing I changed was I substituted tomato basil goat cheese for the feta as I am not a feta fan. Fantastic recipe!

  4. 5 stars
    WOW! Made this and it was Scrumdilli! 😋
    As is everything I have ever made of yours. I have both of your cookbooks and love your recipes!

  5. 5 stars
    This is an absolutely fabulous dish! A perfect light dinner with sourdough bread, or as a side with simple roasted chicken. I didn’t have a mandolin, so I hand cut thin slices of zucchini. The strips didn’t fold well (zuc’ not thin enough); instead, I rolled the zucchini around the ricotta, cooked the fish an additional 5 minutes, and the dish worked just as well and with less effort. I’m not a fan of most recipes with ricotta—the cheese is always too bland. This mixture of ricotta with feta, parmesan and basil is perfect! GREAT RECIPE!

  6. 4 stars
    Tried this just now. The zucchini kept snapping in half when I folded it. The pieces that didn’t snap just unraveled as soon as I placed it in the dish. I ended up just making a casserole using the zucchini in place of lasagna noodles. The recipe is great, but the zucchini folding part is a huge waste of time and effort. 🤷‍♀️

    1. I am glad this turned out well for you, Kristen! Please let me know if there is anything I can help with! xTieghan

  7. 5 stars
    Hi Tieghan,
    I made this delicious dish for dinner. The tomato and cheese sauces were awesome!!! I didn’t have any Heirloom tomatoes but used all cherry tomatoes from the garden and used extra. The only problem I had was with the zucchini strips: 1/4” was too thick to roll up but I didn’t know that until I started to assemble them and made them a little thicker than 1/8” which was 100% better to work with and wrap. The cheese stayed inside and didn’t run out which was great as well.

    I will definitely make this again—company worthy!!!

    Thanks again, Tieghan for another wonderful recipe!👏👍

    1. Hey,
      You will have 6 large “ravioli”. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. 5 stars
    Wow, wow, wow!!! Made this for dinner tonight and it was amazing!!!! The sauce was incredible and it all came together so fast! Thank you for this one!

    1. Hi Susan! I hope this still tasted amazing for you! Please let me know if there is anything I could help you with! xTieghan

  9. Hi! Is there a particular mandolin you use? Brand, model? I have a handheld one, but it didn’t really work with zucchini lengthwise… I’d love recs! Thanks!

  10. 5 stars
    My husband & I love this recipe! It’s delicious, pretty simple to whip up, & gives us an excuse to use the mandolin! The sauce that results could be bottled it’s that tasty! Thank you for sharing, love your recipes!!