Vegan Zucchini Rolls with Cashew Ricotta
Ingredients
Zucchini
- 2-3 medium zucchini or eggplant
- salt to sprinkle
Tomato sauce
- 1 full recipe tomato sauce or 400 ml jarred marinara sauce
Filling
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 tbsp parsley, chopped
- salt and pepper to taste
Cashew ricotta
- 1 1/2 cups vegan cashew ricotta or vegan cream cheese
For assembly
- cooking spray (canola oil)
Garnish
- vegan parmesan cheese (optional)
- fresh herbs (e.g. basil, parsley, cress, green onions) (optional)
Preparation
Prepare cashew ricotta and tomato sauce, or use store-bought vegan cream cheese and marinara sauce
Trim zucchini ends and peel into 1/4 -inch thick slices using mandoline or vegetable peeler; chop leftover zucchini for filling
Lay zucchini slices on paper towel-lined surface, sprinkle with salt, and let stand 5 minutes to soften
Heat olive oil in large pan and sauté onion and chopped zucchini until tender and browned; add garlic and sauté 1 minute
Transfer sautéed mixture to bowl, cool slightly, then stir in parsley, salt, and pepper to taste
Preheat oven to 392°F (200°C); pour tomato sauce into baking dish
Pat zucchini slices dry with paper towels
Spread cashew ricotta over each slice, top with sautéed mixture, roll up, and place seam-side down in baking dish
Spray rolls with cooking oil and bake 25 minutes until golden brown on top
Remove from oven and let cool 5 minutes before serving
Notes
Step-by-step photos available in original post for visual guidance
