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🌱 Vegan Zucchini Ravioli with Creamy Spinach Filling | Easy & Healthy Recipe

ByTeasty Recipes
Freshly cooked Vegan Zucchini Ravioli filled with creamy spinach, served on a bed of tomato sauce and topped with golden-brown vegan Parmesan. The ravioli are garnished with fresh basil and drizzled with olive oil, presented on a white ceramic plate with cutlery beside it, ready to eat in a cozy kitchen setting.

Indulge in this flavorful Vegan Zucchini Ravioli filled with a rich, creamy spinach mixture, all topped with savory tomato sauce and vegan Parmesan. This plant-based twist on a classic Italian favorite is both nutritious and satisfying!

Introduction

If you’re looking for a vegan dinner idea that’s both flavorful and healthy, this zucchini ravioli recipe is the perfect choice. By swapping traditional pasta with thin zucchini slices, we’ve crafted a low-carb, gluten-free alternative. The creamy spinach filling, combined with aromatic herbs and rich tomato sauce, makes this dish both light and indulgent—ideal for those following a plant-based or low-carb diet.

🌟 Why You’ll Love This Recipe:

  • Healthy & Nutritious: Packed with zucchini, spinach, and fresh herbs for a nutrient-rich meal.
  • Vegan & Gluten-Free: Suitable for various dietary preferences, perfect for clean eating.
  • Full of Flavor: The creamy filling is enhanced with garlic, basil, and Italian seasoning.
  • Easy to Make: Straightforward steps, great for beginners and experienced cooks alike.
  • Beautiful Presentation: Perfect for family dinners or impressing guests.

🛠️ Key Components:

Zucchini “Noodles”

Replacing traditional pasta with zucchini slices reduces carbs while adding a fresh, light texture. It’s a great way to boost your vegetable intake.

Creamy Spinach Filling

The filling combines vegan cream cheese, fresh spinach, olives, garlic, and herbs to create a rich and savory center bursting with flavor.

Tomato Sauce Base

A layer of tomato sauce adds depth, moisture, and balances the richness of the filling.

Vegan Parmesan Topping

Sprinkling vegan Parmesan on top before baking creates a cheesy flavor with a golden, appetizing crust.

👩‍🍳 Instructions:

  1. Prepare the Zucchini: Slice zucchinis into thin strips using a vegetable peeler or mandoline slicer to create “noodles.”
  2. Make the Filling: In a bowl, combine vegan cream cheese, spinach, olives, garlic, Italian seasoning, basil, salt, and pepper.
  3. Assemble the Ravioli: Lay zucchini strips in a cross pattern, spoon the spinach mixture in the center, and fold the strips over to encase the filling.
  4. Bake: Spread tomato sauce at the bottom of a baking dish, place the ravioli on top, sprinkle with vegan Parmesan, and drizzle with olive oil. Bake at 375°F (190°C) for 20-25 minutes until tender and golden.

Pro Tips for Perfect Zucchini Ravioli:

  • Slice Evenly: Use a mandoline or vegetable peeler for uniform slices that are easy to fold.
  • Don’t Overfill: Stick to about 1 tablespoon of filling per ravioli to prevent bursting.
  • Use Fresh Herbs: Fresh basil and garlic enhance the flavor, so opt for fresh ingredients when possible.
  • Customize It: Add sun-dried tomatoes or roasted red peppers for extra flavor!

🍽️ Serving Suggestions:

  • Pair with a Salad: Serve alongside a fresh green salad with a light vinaigrette.
  • Add Some Crunch: Crusty bread is perfect for soaking up the extra tomato sauce.

❓ Frequently Asked Questions:

Can I Make This Recipe Ahead of Time?
Yes! You can assemble the ravioli in advance and refrigerate for up to 24 hours before baking.

Is This Recipe Gluten-Free?
Absolutely. Since zucchini replaces traditional pasta, this dish is naturally gluten-free.

What Can I Use Instead of Vegan Cream Cheese?
Mashed tofu or homemade cashew cream are excellent substitutes if you prefer a different base.

🥘 Recipe Summary:

Vegan Zucchini Ravioli with Creamy Spinach Filling
A healthy, delicious alternative to traditional ravioli, featuring zucchini noodles, a creamy spinach filling, and a rich tomato sauce.

Servings: 4
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Equipment Needed:

  • Oven
  • Baking Dish
  • Vegetable peeler or mandoline slicer
  • Mixing bowls
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients:

  • 4 medium zucchinis (sliced thin)
  • 2 cups vegan cream cheese
  • 1/4 cup sliced fresh basil (divided)
  • 1 clove garlic (minced)
  • Kosher salt and black pepper (to taste)
  • Italian seasoning (to taste)
  • 1/4 cup chopped olives
  • 2 cups fresh spinach (chopped)
  • 2 cups tomato sauce
  • Vegan Parmesan (for topping)
  • Olive oil (for drizzling)

Step-by-Step Instructions:

  1. Slice the Zucchini: Slice zucchinis into thin, flat strips using a vegetable peeler or mandoline slicer.
  2. Prepare the Filling: Mix vegan cream cheese with spinach, olives, garlic, basil, Italian seasoning, salt, and pepper in a medium bowl.
  3. Assemble the Ravioli: Layer two zucchini strips in a cross, place 1 tablespoon of filling in the center, and fold the strips over.
  4. Bake: Spread tomato sauce in a baking dish, arrange the ravioli, sprinkle with vegan Parmesan, and drizzle with olive oil. Bake for 20-25 minutes at 375°F (190°C).

Notes:

  • Make Ahead: Assemble the ravioli and refrigerate for up to 24 hours before baking.
  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
  • Customization: Add sun-dried tomatoes or roasted red peppers for extra flavor.
  • Gluten-Free: This dish is naturally gluten-free since zucchini replaces traditional pasta.
  • Parmesan Substitute: Use nutritional yeast for a cheesy flavor if vegan Parmesan is unavailable.