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Low carb? Vegan? Just like making things extra difficult for yourself? You’ll love this low-carb Zucchini Ravioli.
Don't let the low carb name fool you, this dish is full of hearty flavors and plant based protein. Ribbons of zucchini are wrapped around a creamy vegan ricotta filling and simmered in marinara sauce. A warm plate of this will fill you up without weighing you down.
It’s best hot out of the oven, but it also makes a great meal prep. Just reheat it in the oven to crisp it back up, or in the microwave. Making a batch of Sunday means you’ll a healthy lunch that’ll last you the week.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes 2-3 Servings
340 g - Vegan Ricotta
3 Medium - Zucchini
250 g - Marinara Sauce
20 g - Panko Bread Crumbs - Optional, omit for gf
Salt and Pepper - To taste
Preheat oven to 420F. Line 2 (or more if needed) baking sheets with paper towels.
Cut the zucchinis in half. Using a mandoline slicer or vegetable peeler, slice the zucchinis lengthwise to get long, thin strips. Place the strips on paper towels and place another layer of paper towels on top. Allow to sit for 10 minutes.
Spread marinara sauce on the bottom of a baking dish.
On a flat surface, place 3-4 slices of zucchini vertically and 3-4 slices of zucchini horizontally to form an “x”. Place a dollop of vegan ricotta in the center. Bring the edges together to cover the ricotta. Repeat with all zucchini and ricotta.
Place the “raviolis” seam side down in the marinara sauce. Bake for 30-35 minutes or until bread crumbs are browned.
Serve with a sprinkle of vegan parmesan.
Store in the fridge for up to 4 days. To reheat, either bake for 20 minutes or until warmed through or microwave for 2 minutes.