Zucchini Involtini Rolls with Cashew Ricotta
Ingredients
For the zucchini
- 2-3 medium zucchini
- salt to sprinkle
For the 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
- 2 cloves garlic
- 4 tbsp parsley
- salt and pepper to taste
- cooking spray (canola oil spray)
To garnish
- vegan parmesan cheese
- fresh herbs (e.g., basil, parsley, cress, green onions)
Preparation
Prepare the cashew ricotta and tomato sauce ahead of time if desired, 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, then chop any leftover zucchini and set aside for the filling.
Lay the zucchini slices on a surface lined with paper towels, sprinkle with salt, and set aside for 5 minutes to soften.
Heat olive oil in a pan and sauté onions and the chopped leftover zucchini until tender and browned, add garlic and cook for another minute, then transfer to a bowl, cool slightly, and stir in chopped parsley and pepper to taste.
Preheat the oven to 392°F and pour the tomato sauce into a baking dish.
Pat the zucchini slices dry 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 to prevent unrolling.
Spray the rolls with cooking oil to prevent drying, and bake for about 25 minutes until lightly golden-brown on top.
Remove from the oven and serve.
Notes
Cashew ricotta and tomato sauce can be prepared in advance or substituted with store-bought versions for convenience.
Garnish is optional and can include vegan parmesan cheese and fresh herbs such as basil, parsley, cress, or green onions.
