We’ve put a healthy spin on ravioli by using zucchini ribbons instead of pasta! Simple and delicious, it gives you all the satisfaction of pasta without any of the guilt!


Makes 6 servings 1x 2x 4x
  • 1.5 cups whole milk ricotta
  • 1 cup shredded mozzarella cheese divided
  • 1/2 cup grated parmesan cheese, plus more for serving
  • 2 tablespoons chopped basil, plus more to garnish
  • 2 teaspoons chopped fresh rosemary
  • Salt and pepper, to taste
  • 3 medium zucchini, ends trimmed
  • 1 (25 ounce) jar your favorite Mezzetta® Family Recipes Pasta Sauce


  1. To a large bowl, add the ricotta, shredded mozzarella, grated parmesan cheese, chopped basil, chopped parsley, chopped rosemary, chopped oregano and season with salt and pepper to taste.
  2. Preheat your oven to 350°F.
  3. Pour ½ of the jar of Mezzetta® Family Recipes Pasta Sauce into the bottom of a 9x13 baking dish.
  4. Using a vegetable peeler, slice the zucchini vertically to create ribbons. Take 2 zucchini ribbons and cross them over each other to create an X and place a spoonful of the ricotta mixture in the middle. Roll the zucchini ribbons around the ricotta mixture and place seam side down into the baking dish.
  5. Spoon the remaining sauce over the zucchini ravioli and sprinkle with the remaining ½ cup of shredded mozzarella. Transfer to the oven to bake for 15-20 minutes.
  6. Garnish with grated parmesan cheese and torn fresh basil leaves and serve immediately.
  7. Enjoy!