Description
Creamy and herby zucchini rollatini filled with a cashew or tofu ricotta, making it a lighter comfort food alternative to pasta.
Ingredients
For the Zucchini Rolls
- 2 medium Zucchini, sliced lengthwise (Long slices are preferred for rolling.)
- 1 cup Cashews or firm tofu (For the creamy filling.)
- 2 tablespoons Lemon juice (Freshly squeezed.)
- 2 tablespoons Nutritional yeast (Optional, adds a cheesy flavor.)
- 2 cloves Garlic (Fresh garlic preferred.)
- 1 tablespoon Fresh herbs (basil, parsley, dill) (Chopped, for flavor.)
- 1 jar Marinara sauce (Choose your favorite.)
- to taste Salt and pepper (For seasoning.)
- 1 tablespoon Olive oil (For roasting zucchini slices.)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Slice the zucchini lengthwise into thin strips, about the thickness of a coin.
- Place zucchini slices on a baking sheet, lightly brush with olive oil, and sprinkle with salt.
- Roast zucchini for 10 to 14 minutes until they become flexible. Let them cool slightly.
Make the Filling
- For cashew ricotta: Soak cashews for 30 minutes in hot water, then blend with lemon juice, garlic, nutritional yeast, salt, and pepper until thick.
- For tofu ricotta: Press and mash the tofu, then blend with lemon juice, garlic, herbs, salt, and pepper, adding olive oil for richness.
- Stir in the chopped fresh herbs.
Assemble and Bake
- Spread a thin layer of marinara sauce in the bottom of a baking dish.
- Place a spoonful of filling at one end of each zucchini slice and roll tightly, placing seam side down in the dish.
- Spoon more marinara over the top of the rolls.
- Bake uncovered at 375°F (190°C) for 20 to 25 minutes until bubbly.
- Let sit for 5 to 10 minutes before serving.
Notes
Zucchini Rollatini can be prepared in advance; store roasted zucchini and filling separately for up to 2 days. Best served with a simple salad or roasted vegetables.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Cuisine: Italian, Vegan