No-Bake Zucchini Manicotti

No-Bake Zucchini Manicotti Recipe

By Veegs

🔪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.

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