Zucchini & Squash Ravioli

A tasty pasta substitute packed with nutrients and flavor!

Pasta! Sauce! Cheese! After my mom said it tasted like lasagna, I knew this dish would be a staple item in my plant-based arsenal.

Zucchini and squash are the ultimate veggie substitutes. From zoodles, bread, lasagna, fries, chips, etc., there's nothing you can't do with these veggies! So if you're looking for a fun and tasty recipe to experiment with (and also something that won't hurt your diet) this is the recipe for you!

Let's get cooking!

What you need:

Ravioli:

zucchini

summer squash

Filling:

mushroom

bell pepper

parmesan cheese

(whatever veggie you want to fill it with)

Sauce:

onion

garlic

basil

rosemary

tomato paste

veggie broth

1. Slice your zucchini and squash into thin, ribbon slivers with a potato peeler. Once you have all of your slices, set them to the side to prepare your sauce.

2. In a skillet, saute your bell pepper, mushroom, garlic and onion. Once they're browned, add in your tomato paste and veggie broth. Stir until you get a thick consistency. Add in your basil, rosemary and other seasonings until taste.

3. In a baking dish, lay two zucchini strips on top of each other on a flat surface. Place two more strips on top of each other, perpendicular to the first strip, creating an "X". In the center of the "X", scoop in your filling mixture (mushroom, bell pepper in addition to parmesan cheese). Bring the ends of the zucchini strips over the top of the filling, one side at a time. Place the ravioli in the prepared baking dish seam side down. Repeat with remaining zucchini and filling.

4. Pour the remainder of your sauce on top of the raviolis and sprinkle with more cheese. At 350 degrees, bake the ravioli for 15-25mins. Let it cool, then enjoy!