A Vegan Holiday! Itty-Bitty Zucchini Manicotti

This recipe has been a holiday classic for me for years. While my family is making and eating traditional lasagna, this is my go-to.

And if you’re anything like me, you won’t even miss the pasta. You’ll be too focused on consuming these soft little pillows of zucchini with melty dairy-free cheese and flavorful tofu ricotta filling.

But be warned–you might just have to share!

Itty Bitty Zucchini Manicotti

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Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Italian

Servings 5 people (or 35 manicotti)

Equipment

• Mandolin slicer

Ingredients

  

Tofu Ricotta

• 16 oz block of extra-firm tofu
• 1/2 cup vegan parmesan nutritional yeast works fine
• 2 tbsp Italian seasoning
• 1 tbsp garlic powder
• 1 tbsp olive oil
• 3 portions vegan egg replacer (JUST egg is a good option, may also use 1 tbsp ground flaxseed + 3 tbsp water to equate to one egg)
• a few grinds salt and pepper to taste

Zucchini Manicotti

• 1-2 long and wide zucchini peeled and ends cut off
• 1 1/2 cups vegan mozzerella shreds such as Daiya or Follow Your Heart
• 2 cups of your favorite jarred marinara sauce

Instructions

 

• Preheat oven to 350F. Have a casserole dish ready and waiting.
• Firstly, make the tofu ricotta. Completely drain the liquid from your tofu block as best you can (no need to use a tofu press though). Place the drained block in a medium bowl and, using a fork, mash the tofu until it breaks down into tiny clumps–we're almost looking for the consistency of cottage cheese here.
• To the bowl of mashed tofu, add vegan parmesan, Italian seasoning, garlic powder, olive oil, 3 vegan eggs, salt and pepper. Mix well and set aside.
• If your zucchini is long enough, slice it in half widthwise. You'll want each half to be at least 5 inches long (this is how long your "noodles" will be), since you'll be rolling 1-2 tablespoons of filling in each manicotti. But it's better to have it be too long than too short, so if you're in doubt leave the zucchini whole. You can always trim your strips later if they're too long.
• Carefully using a mandolin slicer, slice your zucchini into long, lasagna-noodle-like strips. Coat the bottom of your casserole dish with a small amount of marinara sauce and prepare to assemble your manicotti.
• To assemble manicotti: place one zucchini strip in front of you on your working surface. Place 1-2 tablespoons of tofu ricotta at the edge of the strip nearest you. Roll tightly, while also ensuring filling does not come out the sides, and place it end-side down in your prepared casserole dish. Repeat with other zucchini strips until you run out of filling.
• Top manicotti with remaining sauce and sprinkle with vegan cheese. Bake for 25-35 minutes, until cheese is melty and checking that zucchini is soft. Serve!

Keyword cheesy, dinner, healthy, italian, lasagna, lunch, main course, manicotti, savory, vegan

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