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Export 10 ingredients for grocery delivery
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.
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