Step 1

Preheat oven to 375°F (190°C).

Step 2

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.”

Step 3

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.

Step 4

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.

Step 5

Pour the tomato sauce at the bottom of the baking dish and place the zucchini ravioli on top.

Step 6

Top with vegan Parmesan and drizzle with olive oil.

Step 7

Bake for 25 to 30 minutes, until the zucchini noodles are “al dente” and the vegan Parmesan is golden.

Step 8

Garnish with the remaining basil before serving.