Cook and drain ravioli as directed on package. Arrange on serving platter or return to saucepan; cover to keep warm.
Meanwhile, in 3-quart saucepan, mix zucchini and marinara sauce. Cook over medium-high heat 6 to 7 minutes, stirring occasionally, until zucchini is crisp-tender and sauce is thoroughly heated.
Spoon zucchini mixture over cooked ravioli, or add zucchini mixture to ravioli and toss gently. If desired, garnish with grated or shredded Romano cheese.