Cook the ravioli according to the package directions. Drain them and return to the pot.
Meanwhile, heat the oil in a large skillet over medium heat.
Add the zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 4 to 5 minutes.
Add the garlic and cook for 2 minutes.
Add the zucchini mixture and ¼ cup of the Parmesan to the ravioli and toss gently to combine.
Serve with the remaining ¼ cup of Parmesan.