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vegan zucchini rollatini

A creamy, dairy-free Italian-inspired dish made with zucchini rolls and vegan ricotta.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Rolls
  • 3 large zucchini sliced lengthwise
Vegan Ricotta
  • 1 cup raw cashews soaked
  • 8 oz firm tofu drained
  • 3 tbsp nutritional yeast
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1.5 cups marinara sauce
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Sharp knife or mandoline
  • Food processor
  • Baking dish
  • Foil

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Slice zucchini lengthwise and salt lightly.
  3. Blend vegan ricotta ingredients until smooth.
  4. Soften zucchini slices with brief roasting or grilling.
  5. Fill and roll zucchini slices.
  6. Bake with marinara sauce until bubbly.

Notes

Let rest 5 minutes before serving for best texture.