What's the best way to slice the zucchini for the ravioli?

You can use a knife, peeler, or mandolin to slice the zucchinis thinly. Any small leftover bits can be added to the filling or used in other dishes.

How should the tofu filling turn out?

After pulsing the pressed tofu, garlic scapes, and parsley in a food processor, you're aiming for a well-combined mixture with a ricotta-like texture.

What's the technique for assembling the zucchini ravioli?

Lay two zucchini slices one way and two more across them to form a lower case 'T'. Spoon 1.5 to 2 tablespoons of the tofu mixture in the center, then fold the zucchini legs over alternately to create a package.

How much marinara sauce should I use for baking?

Start with a thin layer of marinara sauce in the casserole dish, then spoon more sauce over and around the assembled raviolis; the exact amount is entirely up to your preference.

What is the baking time for these zucchini ravioli?

Bake in a preheated 350 degreesF oven for 30-35 minutes for a larger batch, or about 20 minutes if you are using a smaller casserole dish.

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Zucchini Ravioli
[Vegan, Gluten-Free]

Name: Zucchini Ravioli [Vegan, Gluten-Free]
Cook time: 35 min
Yield: 13 raviolis
Ingredients: 3-4 zucchinis, sliced thin, with a knife, peeler, or mandolin; 1 package of firm tofu, pressed of excess water; 2-3 garlic scapes, roughly chopped; Healthy/generous bunch of parsley; Salt and pepper to taste; 1 cup of shredded vegan mozzarella; Marinara sauce, jarred or homemade; Shredded basil, to garnish

LW By: Lan Pham Wilson

Author Bio

Dairy-free desserts and Asian and European comfort food favorites. Globe trotter, state line hopper, city dweller.... Read More

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Baked zucchini ravioli in a casserole dish, topped with marinara sauce, melted vegan mozzarella, and fresh shredded basil.

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Zucchini Ravioli [Vegan, Gluten-Free]

13 raviolis

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Need an extra dose of veggies? Try this unique and amazing spin on traditional ravioli! No pasta required.

Ingredients You Need for Zucchini Ravioli [Vegan, Gluten-Free]

3-4 zucchinis, sliced thin, with a knife, peeler, or mandolin
1 package of firm tofu, pressed of excess water
2-3 garlic scapes, roughly chopped
Healthy/generous bunch of parsley
Salt and pepper to taste
1 cup of shredded vegan mozzarella
Marinara sauce, jarred or homemade
Shredded basil, to garnish

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How to Prepare Zucchini Ravioli [Vegan, Gluten-Free]

Preheat oven to 350°F.
Slice the zucchinis as described. any nubby bits leftover can be added to the filling, or used for baking, or added to soup.
To make the filling, in a food processor add the pressed tofu. pulse it a few times to break it down. add the garlic scapes and parsley, pulse to incorporate. Add in salt and pepper to taste and pulse a few times more. you’re aiming for a well combined ricotta-like mixture.
To assemble the ravioli, lay two zucchini slices one way and another two across it, you’re aiming for a lower case "T." Spoon about 1 and a 1/2 to 2 tablespoons worth of the tofu mixture in the middle. Fold the legs over, alternating, until a package is made. Continue with the rest of the slices and remaining filling.
In a casserole dish, have a thin layer of marinara sauce. lay out the raviolis, seam side down. spoon sauce over and around the raviolis. They don’t need to be covered, but the amount is entirely up to you. Finish with the shredded cheese.
Depending on the size of the casserole dish you used, bake for 30-35 minutes (for the smaller batch, 20 minutes).
Garnish with shredded basil.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.