Description
Comforting dairy-free and gluten-free zucchini rolls filled with creamy vegan ricotta and topped with marinara sauce, making a perfect cozy dinner option.
Ingredients
Zucchini Ingredients
- 4 medium Zucchini (Firm, not squishy)
- 1 cup Vegan ricotta (Homemade preferred, store-bought acceptable)
- 2 cups Marinara sauce (Thicker sauce preferred)
- 2 tablespoons Olive oil (For brushing zucchini slices)
- 2 cloves Garlic (Fresh or powder can be used)
- 1 tablespoon Mixed herbs (Basil, parsley, oregano, Italian seasoning preferred)
- 1 tablespoon Lemon juice (For enhancing ricotta flavor)
- 1 cup Optional add ons (spinach, mushrooms, crumbled plant-based sausage) (Feel free to customize)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice zucchini lengthwise into thin strips (about 1/8 inch thick).
- Lightly salt the slices and lay them on paper towels for 10 to 15 minutes.
- Blot them dry with additional paper towels.
- Brush the slices with olive oil and bake for about 8 minutes to soften.
Making Ricotta
- Blend firm tofu, olive oil, lemon juice, garlic powder, salt, and nutritional yeast until it resembles ricotta.
- Let it sit for 10 minutes to enhance the flavor.
Assembly
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Add 1 to 2 tablespoons of vegan ricotta filling to the wide end of each zucchini slice.
- Roll up the zucchini slices and place them seam side down in the dish.
- Spoon additional marinara sauce over the top and sprinkle with herbs.
- Bake for 20 to 25 minutes until bubbly and hot.
- Let the rolls rest for 5 minutes before serving.
Notes
For best results, do not overfill the rolls, pack them snugly in the dish, and use a thicker marinara sauce to prevent soupy dishes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: Italian, Vegan