Zucchini Involtini Rolls with Cashew Ricotta
Ingredients
Zucchini
- 2-3 medium zucchini or sub eggplants
- salt to sprinkle
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 finely chopped
- 2 cloves of garlic minced
- 4 tbsp parsley chopped
- salt and pepper to taste
- cooking spray I use canola oil spray
Garnish
- vegan parmesan cheese
- fresh herbs e.g. basil, parsley, cress, green onions
Preparation
Prepare the cashew ricotta and tomato sauce ahead of time or use store-bought versions.
Trim the ends of each zucchini and peel them lengthwise into 1/4-inch thick slices using a mandoline or vegetable peeler.
Chop up the leftover zucchini and set aside.
Lay the zucchini slices on paper towels, sprinkle with salt, and set aside for 5 minutes to soften.
Heat olive oil in a pan and sauté the onions and chopped zucchini until tender and browned.
Add garlic and sauté for another minute, then transfer to a bowl 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.
Spread cashew ricotta over each slice, top with the sautéed onion mixture, and roll up the slices.
Place the rolls side-by-side in the baking dish with tomato sauce to prevent unrolling.
Spray the rolls with cooking oil and bake for about 25 minutes until lightly golden brown.
Remove from the oven and serve, garnishing with vegan parmesan and fresh herbs if desired.
Notes
You can make the cashew ricotta and tomato sauce in advance for easier preparation.
