Vegan Ricotta Stuffed Zucchini – DIAMANDIA

Ingredients

• 2 large organic zucchini, sliced 1/8" thick lengthwise with mandoline
• 2 (8 oz) Vegan Kitehill ricotta cheese
• 1 cup shredded Vegan Violife mozzarella cheese
• 1/2 cup grated Vegan Violife parmesan cheese
• 1 large egg (replace with flax egg or vegan cream cheese)
• 10 sprigs fresh basil, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly-ground black pepper
• 1–1/4 cups Rao's Basil Marinara sauce