No-Bake Zucchini Manicotti Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 60 minutes
2 large zucchini
Sun-Dried Tomato Marinara ; or store-bought vegan marinara sauce
½ cup loosely packed basil chiffonade
Herbed macadamia ricotta
1 cup raw macadamia nuts, soaked in warm water for at least 1 hour and drained, water reserved
3 tablespoons reserved soaking water
2 tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon white soy miso (or chickpea miso)
1 Trim the ends of the zucchini. Use a vegetable peeler or mandoline to slice down the length of the zucchini, making long, thin strips.
2Lay out the zucchini strips on a couple of paper towels.
3Sprinkle with salt and let drain for about 10 minutes. The salt will help the zucchini release excess water and soften.
4While the zucchini is draining, make the herbed ricotta : Combine the macadamia nuts, 4 teaspoons of the reserved soaking water, the lemon juice, dried basil, oregano, salt, and miso in a food processor and process until smooth, pausing to scrape the sides as needed.
5If you have a hard time getting the cheese to move, you may need to add more of the soaking water a teaspoon at a time until it moves more smoothly.
6Pat the zucchini dry with a clean kitchen towel.
7Lay out two slices of zucchini, one overlapping the other by about half.
8Scoop 1 scant tablespoon ricotta onto one end of the strips.
9Take the ends of the zucchini closest to the ricotta and carefully roll them over the ricotta. Continue until completely rolled up.
10Place on a plate seam side down. Repeat with the remaining zucchini slices.
11Heat the marinara sauce.
12Serve the manicotti topped with sauce, Pepita Parmesan (if using), and basil chiffonade. Keep any leftover ricotta in an airtight container in the fridge for up to 7 days.
13Note: The macadamia nuts can be replaced with raw cashews or almonds, if you’re pinching pennies.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.