If you are overwhelmed with all the zucchini, now look no further than these dairy free zucchini “ravioli.” Zucchini “noodles” wrapped around a tofu ricotta filling and baked with tomato sauce make for a quick, delicious, and lighter dinner perfect for those who are dairy and gluten free. Have at it y’all!
Part of my favorite tasks as a food blogger is making a lighter take on some of my favorite childhood classics. Now, don’t get me wrong: I love a ravioli as much as the next person. However, when y’all asked me on Instagram to make a gluten free/dairy free take on this cheesy classic, I was ready for the challenge.
So let’s have at it!
Okay, so here’s the deal. I’ve been wracking my brain all summer long, trying to come up with some new and exciting zucchini recipes. I feel like zucchini noodles have been done over and over again. And I feel like zucchini lasagna is a pretty common thing as well. So then I got to thinking a little further and wondered about a stuffed zucchini ravioli thing.
And THEN I thought well, let’s try to make this dairy free/vegan. So I settled on using one of my favorite dairy free recipes: tofu ricotta. Now, if you are nervous about not having any dairy in this, let me reassure you that this tofu ricotta tastes pretty darn close to the real thing. Just blend everything up into a food processor and you absolutely have it! You’ve got this! Dairy Free Zucchini Ravioli coming at you!
Then, all you have to do is fold up the ravioli, bake it in the sauce (I love this brand), and add some CHEESE. Or dairy free cheese if you want to keep the dairy free thing going. Now, I failed origami in elementary school. If you are nervous about folding these, you can totally do this it’s really as simple is taking four zucchini “noodles” making a star with them and then wrapping the ends up and around the cheese. See? Simple!
As always, if you make this recipe and love it, tag me on Instagram or on Pinterest. I always love to see your recreations!
Yields 4 servings
15 minPrep Time
15 minCook Time
30 minTotal Time
- 2 medium lemons, juiced
- 1 12-ounce block extra-firm tofu (drained and pressed dry for 10 minutes)
- 3 tablespoon nutritional yeast
- 1/2 cup fresh basil (finely chopped)
- 1 tablespoon dried oregano
- 1 tablespoon extra virgin olive oil
- ~1/2 tsp each salt + pepper
- 3-4 large zucchini or 4-5 medium zucchini
- 1 jar of your favorite tomato sauce (I use Rao's Homemade)
- 1/4 cup dairy free shredded mozzarella
Preheat the oven to 350 degrees F. In a food processor, combine the ingredients for the tofu ricotta. Pulse until the texture is creamy and smooth. Season with salt, to taste
Meanwhile, make the ravioli. Using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter. Sprinkle the zucchini with salt. Let sit for 10 minutes, then pat dry
Grab 4 zucchini "noodles" and layer them to make a star. Start with 1 noodle, then add another to make a X. Now make another X with the remaining 2 noodles that will overlap with the current X (see above photo). Spoon about 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the "ricotta. Repeat with remaining zucchini and filling. Place the raviolis seam side down in a baking dish or 9x9 baking pan.
Once all the raviolis are made, give them a good coating of sauce. Place in the oven and bake for 8-10 minutes or until the filling is warmed and the zucchini is soft. Add dairy free mozzarella and allow to bake for an additional 5-7 minutes, until the cheese is melted. Serve with additional fresh basil. EAT