Vegan Zucchini “Ricotta” Roll Ups

Ingredients

  • 2-3 zucchinis⠀⠀
  • 3 tbsp olive oil ⠀⠀
  • 32 ounces marinara sauce⠀⠀
  • 1 (14 ounces) container firm tofu⠀⠀
  • juice of 1 lemon⠀⠀
  • 1/2 tsp salt⠀⠀
  • 4 tbsp nutritional yeast⠀⠀
  • 1/2 tsp garlic powder⠀⠀
  • fresh basil to garnish⠀⠀

Preparation

  1. Remove tofu from package and wrap tofu block in 2 paper towels

  2. Squeeze for 10 seconds then break apart tofu into your food processor

  3. To the food processor add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder

  4. Pulse 6-10 times until you reach the consistency of ricotta cheese

  5. Taste and adjust salt and seasonings as needed

  6. Preheat oven to 400°

  7. Peel the zucchinis using an apple peeler (this is a game changer and makes them perfectly thin

  8. Or slice zucchini lengthwise into 1⁄8” thick strips

  9. Spread marinara sauce sauce onto the bottom of a oven-proof skillet; set aside

  10. Spread 1 tablespoon ricotta mixture evenly along each zucchini slice

  11. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling

  12. Brush the tops of the zucchini rolls ups with olive oil

  13. Place into oven and bake for 25-30 minutes ⠀⠀

  14. Serve immediately

  15. Garnish with ground pepper and fresh basil

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