Zucchini Involtini Rolls with Cashew Ricotta
Ingredients
Zucchini
- 2-3 medium zucchini or sub eggplants
- salt to sprinkle
Sauce
- 1 full recipe tomato sauce or 400 ml jarred marinara sauce
- 1 1/2 cups vegan cashew ricotta or vegan cream cheese, *see step 1
- 1 large onion finely chopped
- 2 cloves of garlic minced
- 4 tbsp parsley chopped
- salt and pepper to taste
- cooking spray I use canola oil spray
Garnish
- vegan parmesan cheese
- fresh herbs e.g. basil, parsley, cress, green onions
Preparation
Prepare the cashew ricotta and tomato sauce ahead of time or use store-bought alternatives.
Trim the ends of each zucchini and peel them lengthwise into 1/4 -inch thick slices using a mandoline or vegetable peeler.
Chop any leftover zucchini and set aside.
Lay the zucchini slices on a paper towel-lined surface, sprinkle with salt, and set aside for 5 minutes to soften.
In a pan, heat olive oil and sauté the onions and reserved chopped zucchini until tender and browned.
Add garlic to the pan and sauté for another minute.
Transfer the mixture to a bowl, let it cool slightly, then stir in chopped parsley and season with pepper to taste.
Preheat your oven to 392°F (200°C).
Pour the tomato sauce into a baking dish.
Pat the zucchini slices dry with paper towels.
Spread cashew ricotta over each slice and top with the sautéed onion mixture.
Roll up each slice and place them side by side in the baking dish on top of the sauce.
Spray the rolls with cooking oil and bake for about 25 minutes until lightly golden-brown.
Remove from the oven and serve.
Tips
See step-by-step photos for visual guidance.
You can use store-bought vegan cream cheese and marinara sauce for convenience.
