Vegan Zucchini Rolls with Cashew Ricotta
Ingredients
Zucchini
- 2-3 medium zucchini (or eggplant as substitute)
- salt (for sprinkling)
Filling and sauce
- 400 ml jarred marinara sauce (or 1 full recipe tomato sauce)
- 1 1/2 cups vegan cashew ricotta (or vegan cream cheese)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 tbsp parsley, chopped
- salt and pepper to taste
- canola oil cooking spray
Garnish
- vegan parmesan cheese (optional)
- fresh herbs (such as basil, parsley, cress, or green onions, optional)
Preparation
Prepare cashew ricotta and tomato sauce, or use store-bought vegan cream cheese and jarred marinara sauce
Trim ends of zucchini and peel into 1/4-inch thick slices using a mandoline or vegetable peeler. Chop leftover zucchini and set aside for filling
Lay zucchini slices on a paper towel-lined cutting board. Sprinkle with salt and let sit for 5 minutes
Heat olive oil in a large pan. Sauté onions and chopped zucchini until tender and browned. Add garlic and sauté for 1 minute. Transfer to a bowl and let cool slightly. Stir in parsley and pepper
Preheat oven to 392°F (200°C). Pour tomato sauce into a baking dish
Pat zucchini slices dry with paper towels
Spread cashew ricotta over each zucchini slice. Top with sautéed onion mixture. Roll up each slice and place in the baking dish with tomato sauce, seam side down
Spray rolls with cooking oil. Bake for 25 minutes until golden brown
Remove from oven. Let cool for 5 minutes. Garnish with vegan parmesan and fresh herbs, and serve
Tips
Step-by-step photos are available in the original social media post
