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  • Rebecca Washuta

Zucchini Ravioli with Vegan Parmesan (gluten free & vegan)

These zucchini raviolis are light yet satisfying.  Vegan and grain free, this healthier take on a favorite comfort food will not disappoint.

You can store the extra vegan parmesan cheese in the fridge for a few weeks, it's great on just about everything.

Kite Hill's Almond Milk Ricotta is hands down the best non-dairy cheese out there.  It is a little pricey but totally worth it. 


Vegan Parmesan

  • 1 cup raw cashews

  • 3 tablespoons nutritional yeast

  • 3/4 teaspoon salt

  • 1/4 teaspoon garlic powder


  • 4 medium zucchini

  • 1 8oz. container of Kite Hill Almond Milk Ricotta 

  • 2 teaspoons vegan parmesan (see above)

  • 1 teaspoon Italian seasoning

  • 1 jar of your favorite marinara sauce


  • Preheat over to 375°

  • Add all ingredients for vegan parmesan to food processor and pulse until finely ground

  • Use a vegetable peeler to slice zucchinis into thin flat strips

  • In a medium bowl combine the ricotta, italian seasoning, and 2 teaspoons vegan parmesan

  • Lay two zucchini strips vertically, overlapping slightly. Lay another two strips horizontally overlapping slightly

  • Add a heaping tablespoon of ricotta filling to the center

  • Wrap up the vertical ends, then the horizontal ends, and flip so the seam side is now on the bottom

  • Place in baking dish and top with marinara as desired

  • Bake for 20-25 minutes

  • Top with additional parmesan and serve

  • Enjoy!


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