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Neda Varbanova is the creator of Healthy with Nedi, a healthy lifestyle brand, holds a Master’s Degree in Food Studies from NYU Steinhardt, a certificate inCulinary Nutrition from the Natural Gourmet Institute and is a certified health coach through theInstitute for Integrative Nutrition. Neda believes that healthy eating, fitness and a positive outlook are the keys to realizing true health. In 2015, Neda created Healthy with Nedi as a place to share her figure-friendly recipes. Since then, the blog has evolved into a lifestyle brand where one can goto find healthy recipes, nutritional advice, fitness tips, beauty tips, restaurant and travel guides, and recipe ebooks.Healthy With Nedi has been featured in Elle, Grazia, The Chalkboard, Well +Good, Healthline, mindbodygreen, Greatist, Business Insider, Byrdie and more. Neda has partnered with many well-known health and wellness brands like Hilma Natural Remedies, Tula, Korres, The Berkeley London, Bare Bones Broth, Pret AManger, Juice Press, MedTerra CBD, and bioClarity

These zucchini ravioli are incredibly light and delicious. I absolutely love how zucchini noodles can stand in for much more than spaghetti. We can get creative by making lasagna, ravioli, roll ups, even brownies! For this recipe, I used a vegan ricotta by Kite Hill but you can use a regular ricotta if you prefer. The egg in the recipe is optional. I have tried it both with or without egg and the egg makes the ravioli creamier. If you choose to skip the egg, you can add 2 table spoons of nut milk or Just Egg to the ricotta cheese to loosen it up. My favorite vegan mozzarella is Miyoko’s Kitchen as it melts so well. I freeze it so it is easier to grate over the zucchini ravioli. If you are in a rush, you can slice it thinly over the ravioli.

Zucchini Ravioli

Course Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people


  • 2-3 large zucchini
  • 1 package kite hill vegan ricotta cheese
  • 3 tbsp fresh basil thinly sliced
  • 1-2 garlic cloves minced
  • ½ tsp oregano
  • 1 egg optional
  • 1 cup tomato sauce
  • ¼ cup vegan mozzarella cheese
  • ¼ tsp chili flakes
  • Sea salt and pepper to taste


  • Preheat oven to 350 F or 180 C.
  • Cut the ends off of the zucchini and using a vegetable peeler, slice the zucchini longways. Discard the thin, end pieces. Make sure the slices are very thin. I like to place paper towels between each lawyer of the zucchini so it can absorb excess water.
  • In a mixing bowl, combine the ricotta cheese, basil, garlic, oregano and egg. Mix well with a fork.
  • Transfer the zucchini to a cutting board and layer two overlapped strips vertically and two horizontally to make a cross. Repeat with remaining slices.
  • Using an ice-cream scoop, scoop out the ricotta mixture (about 1 tablespoon) and place in the middle of each zucchini cross.
  • Fold each side to seal the ricotta mixture and flip over the ravioli so the seam side is on the bottom.
  • In a baking dish, add a few table spoons of tomato sauce and smooth out. Place the ravioli over the tomato sauce and top each ravioli with a tablespoon of the remaining sauce. Sprinkle with cheese and chili flakes.
  • Bake for 20 minutes, until the cheese melts.


Article and images contributed by Neda Varbanova

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