Zucchini Involtini Rolls with Cashew Ricotta
Ingredients
Zucchini
- 2-3 medium zucchini
- salt
Sauce components
- 1 full recipe tomato sauce or 400 ml jarred marinara sauce
- 1 1/2 cups vegan cashew ricotta or vegan cream cheese
- 1 large onion
- 2 cloves garlic
- 4 tablespoons parsley
- salt and pepper to taste
- cooking spray
Garnish
- vegan parmesan cheese
- fresh herbs
Preparation
Prepare the cashew ricotta and tomato sauce ahead of time or use store-bought vegan cream cheese and jarred marinara sauce.
Trim the ends of each zucchini and peel them lengthwise into 1/4 -inch thick slices using a mandoline or vegetable peeler.
Chop up leftover zucchini and set aside to use for the filling.
Lay the zucchini slices on a paper towel-lined surface, sprinkle with salt, and set aside for 5 minutes to soften.
Heat olive oil in a pan and sauté the onions and leftover chopped zucchini until tender and browned, then add garlic and sauté for another minute.
Transfer the sautéed mixture to a bowl, allow it to cool slightly, and stir in chopped parsley and pepper to taste.
Preheat the oven to 392°F (200°C) and pour the tomato sauce into a baking dish.
Pat the zucchini slices dry with paper towels once they are soft enough to roll.
Spread cashew ricotta over each zucchini slice, top with the sautéed onion mixture, roll up each slice, and place the rolls side-by-side in the baking dish with tomato sauce.
Spray the zucchini rolls with cooking oil to prevent drying out and bake for about 25 minutes until lightly golden-brown on top.
Remove from the oven.
Notes
Cashew ricotta and tomato sauce can be made in advance or substituted with store-bought versions for convenience.
Garnish with vegan parmesan cheese and fresh herbs such as basil, parsley, cress, or green onions if desired.
