Vegan Gluten-Free Zucchini Involtini
Ingredients
- 4 medium zucchini
- 2 cups vegan cream cheese
- 1/4 cup thinly sliced basil divided
- 1 clove garlic minced
- Kosher salt
- Freshly ground black pepper
- Italian seasoning: to taste
- 1/4 cup chopped olives
- 2 cups fresh spinach roughly chopped
- 2 cups tomato sauce
- Vegan Parmesan for topping
- Extra-virgin olive oil for drizzling
Preparation
Preheat oven to 375°F (190°C).
Make the zucchini noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin, flat strips until you reach the center. These are your “noodles.”
Make the filling: In a medium bowl, combine vegan cream cheese, Italian seasoning, olives, spinach, 2 tablespoons of basil, garlic, salt, and pepper. Mix well until smooth.
Assemble the ravioli: Lay two strips of zucchini noodles so they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips, creating a “T” shape. Spoon about 1 tablespoon of the filling into the center of the zucchini. Fold the ends of the strips over the center, one side at a time. Flip the ravioli over and place seam-side down.
Pour the tomato sauce at the bottom of the baking dish and place the zucchini ravioli on top.
Top with vegan Parmesan and drizzle with olive oil.
Bake for 25 to 30 minutes, until the zucchini noodles are “al dente” and the vegan Parmesan is golden.
Garnish with the remaining basil before serving.
