Easy Vegan Zucchini Manicotti

Easy Vegan Zucchini Manicotti

Prep Time: 15 min Cook Time: 40 min Total Time: 55 min Servings: 4

I think we can all agree that pasta is by far one of mankind’s greatest creations! It’s delicious, versatile, and incredibly easy to cook up when life gets busy - but unfortunately for us, all those carbs tend to seriously sidetrack any attempts to eat healthy. So in the name of healthy eating (it is the new year after all!), we set out to find a healthy alternative to one of our favorite pasta dishes - cheesy, delicious manicotti - that is just as satisfying and mouthwatering as the original! And since our very first bite, this Easy Vegan Zucchini Manicotti has quickly become one of our new favorite dishes! Made with zucchini strips rolled around our delicious 10-Minute Vegan Ricotta and smothered in a tasty, savory bolognese sauce, this dish is both packed with flavor and extremely nutrient-dense! And (even better!) it’s also the perfect dish to whip up for Sunday meal prep, as this Easy Vegan Zucchini Manicotti can be warmed up all week long without losing any amazing flavor or texture! Trust us, this hearty, healthy, delicious dish is the perfect way to fuel your busy lifestyle!

Ingredients:

  • 5 large zucchini

  • 1 batch 10-Minute Vegan Ricotta

  • 1 (28 oz) can crushed tomatoes

  • 1 (15 oz) can tomato sauce

  • 1 tbsp tomato paste

  • 1 cup dry red lentils

  • 1 large carrot, chopped

  • 2 celery stalks, chopped

  • 3 cloves garlic, minced

  • 1 shallot, chopped

  • 1 tbsp dried basil

  • 1 tbsp dried oregano

  • 1 tbsp dried sage

  • 1 tsp salt

  • Fresh-cracked black pepper to taste

  • 1 tsp olive oil

  • Vegan parmesan (for topping)

  • Fresh basil (for topping)

Instructions:

  1. Preheat oven to 375° F (190° C).

  2. In a large saucepan, sauté the carrots, celery, and shallots in olive oil until tender. Add garlic, dried basil, dried oregano, sage, and tomato paste and sauté for 1-2 minutes.

  3. Pour in the crushed tomatoes, tomato sauce, red lentils, and salt and stir to combine. Allow the sauce to simmer for 15-20 minutes or until the lentils are tender. Stir often to prevent sticking.

  4. While the sauce is simmering, make a batch of 10-Minute Vegan Ricotta and set aside in the refrigerator.

  5. Cut off the ends of the zucchini and carefully slice it into thin, even strips lengthwise. Tip: You aren’t going for paper thin, but they need to be thin enough to bend. You can help them become more malleable by gently rolling them lengthwise with your hands.

  6. In a large baking pan, ladle a cup or so of sauce into the pan and spread out evenly.

  7. Lay two zucchini strips of similar length snuggly next to each other and then place an additional strip centered on the seam of the two bottom strips. Spoon two spoonfuls of ricotta onto the zucchini about three-quarters down the strip.

  8. Carefully wrap the strips around the ricotta and roll so that the ends of the zucchini strips overlap each other. Place the rolls seam-side down in the baking pan.

  9. Once all the rolls are packed snuggly in the baking pan, evenly distribute the rest of the sauce over the zucchini rolls. Cover with foil and bake for 15 minutes or until the zucchini is cooked throughout.

  10. Once the zucchini is sufficiently cooked, uncover the pan and sprinkle with plenty of vegan parmesan. Return to the oven for 5 minutes to allow the cheese to melt. Remove and top with freshly-chopped basil.

  11. Enjoy!

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