Mediterranean Zucchini Beef Ravioli (Low Carb)

Mediterranean Zucchini Beef Ravioli (Low Carb)

Mediterranean Zucchini Beef Ravioli is a delicious low-carb alternative to classic ravioli, using thin ribbons of zucchini to wrap a savory ground beef filling. Seasoned with garlic, oregano, and a hint of lemon, this dish is baked with marinara sauce and sprinkled with feta cheese for a light yet satisfying Mediterranean meal. It’s ideal for anyone following a low-carb, gluten-free, or keto-friendly lifestyle but still craving Italian comfort food with a Mediterranean twist.

Prep & Cook Time:

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients:

For the Zucchini Ravioli:

3 medium zucchinis, thinly sliced lengthwise into ribbons (use a mandoline for best results)

1 tbsp olive oil

½ tsp salt

¼ tsp black pepper

For the Beef Filling:

½ lb (225g) lean ground beef

2 cloves garlic, minced

½ tsp dried oregano

¼ tsp ground cumin (optional, for a Mediterranean touch)

2 tbsp fresh parsley, chopped

1 tbsp lemon juice

Salt and black pepper to taste

For Assembly:

¾ cup low-sugar marinara sauce (or homemade Mediterranean tomato sauce)

¼ cup crumbled feta cheese

2 tbsp pine nuts (optional, for garnish)

Fresh basil or parsley, for garnish

Instructions:

Prepare the Zucchini:

Slice zucchinis lengthwise into thin ribbons using a mandoline or vegetable peeler.

Lay them out on paper towels, sprinkle with salt, and let them sit for 10 minutes to release moisture. Pat dry.

Make the Beef Filling:

Heat olive oil in a skillet over medium heat.

Add garlic and sauté for 30 seconds.

Add the ground beef, cook until browned and crumbly (about 5-6 minutes).

Stir in oregano, cumin, parsley, lemon juice, salt, and pepper. Remove from heat.

Assemble the Zucchini Ravioli:

Lay 2 zucchini strips in a cross shape on a cutting board. Place 1 tablespoon of beef filling in the center.

Fold the ends of the zucchini strips over the filling to create a small ravioli parcel. Repeat with remaining zucchini and beef.

Bake:

Preheat the oven to 375°F (190°C).

Spread half the marinara sauce in the bottom of a baking dish.

Place the zucchini ravioli seams down in the dish. Spoon the remaining marinara sauce on top.

Sprinkle with feta cheese and pine nuts (if using).

Bake uncovered for 15-20 minutes, or until the zucchini is tender and the sauce is bubbly.

Garnish & Serve:

Garnish with fresh basil or parsley before serving. Enjoy warm!

Serving Suggestions:

Serve with a side of Greek salad or roasted vegetables.

Pair with cauliflower rice or a light cucumber yogurt dip for extra Mediterranean flair.

Tips:

Use a Mandoline for Uniform Slices:
A mandoline slicer makes it easy to cut zucchini into thin, even strips that are flexible for folding.

Salt & Drain Zucchini Properly:
Salting the zucchini before assembling is key to removing excess moisture and avoiding watery ravioli.

Don’t Overfill:
Use about 1 tablespoon of filling per ravioli. Overstuffing makes them harder to fold and can cause breakage.

Secure the Folds:
Place the ravioli seam-side down in the baking dish to keep them from unraveling during baking.

Make It Ahead:
Assemble the ravioli up to a day in advance and refrigerate. Bake when ready to serve.

Meal Prep Friendly:
Leftovers keep well for up to 3 days in the fridge. Reheat gently in the oven or microwave.

Variations:

Protein Variations:

Ground Turkey or Chicken:
Use lean turkey or chicken instead of beef for a lighter option.

Lamb for Traditional Mediterranean Flavor:
Try ground lamb for an authentic Mediterranean taste.

Plant-Based Option:
Use lentils or plant-based ground meat for a vegan or vegetarian version.

Cheese Variations:

Ricotta Mixture:
For a more traditional ravioli feel, mix ricotta with parsley and lemon zest and use that as a vegetarian filling.

Dairy-Free Cheese:
Use almond ricotta or vegan feta to keep the recipe dairy-free.

Sauce Variations:

Spicy Harissa Marinara:
Stir a little harissa paste into the marinara for heat and extra Mediterranean flair.

Pesto Drizzle:
Drizzle basil pesto or dairy-free pesto over the top after baking for fresh herb flavor.

Greek Yogurt Sauce:
Serve with a side of Greek yogurt mixed with lemon and garlic for dipping.

Vegetable Additions:

Spinach:
Stir some sautéed spinach into the beef filling for added greens.

Roasted Red Peppers:
Add chopped roasted red peppers to the marinara or filling for extra sweetness and flavor.

Q&A:

Can I freeze zucchini ravioli?

Freezing is not recommended because zucchini tends to release water when thawed, which can make the ravioli mushy. For best results, enjoy fresh or refrigerate leftovers for up to 3 days.

Can I make this dish dairy-free?

Yes! Simply skip the feta or use plant-based feta or almond ricotta for a dairy-free alternative.

What’s the best way to slice the zucchini?

Use a mandoline slicer or a vegetable peeler for long, thin strips. Aim for slices about ⅛ inch thick—thin enough to fold, but not so thin that they tear.

Can I make this keto-friendly?

Yes, this recipe is already keto-friendly as long as you use a low-sugar marinara sauce.

Can I prep this dish in advance?

Absolutely! You can assemble the ravioli and refrigerate them (unbaked) for up to 24 hours. Bake just before serving.

Nutrition Facts (Per Serving – Based on 4 Servings):

Note: Nutrition may vary depending on exact ingredients and serving size.

Conclusion:

This Mediterranean Zucchini Beef Ravioli is a clever low-carb alternative to traditional pasta dishes, bringing bold Mediterranean flavors into a healthy, gluten-free format. By using zucchini ribbons instead of pasta, you cut carbs without sacrificing taste. The combination of seasoned beef, marinara, and feta delivers a light, satisfying meal that’s perfect for keto, paleo, or simply anyone looking to eat clean while still enjoying comfort food.

It’s simple, customizable, and meal-prep friendly, making it a go-to recipe for weeknight dinners or special occasions.