This recipe is all about zucchini ribbons rolled and stuffed with vegan ricotta and placed in lots and lots of tomato sauce. The finishing touch is sprinkling on my 4 ingredient vegan parm on top that takes less than 2 minutes to make. I love this dish because it’s easy, tastes delicious, and is filling, but is healthier than your typical pasta dish. It’s also vegan, gluten free, and sugar free!
To make this recipe:
- Rinse your zucchini and use a wide peeler to cut ribbons
- Add salt to the zucchini ribbons and let them sit for 10 minutes. This pulls a lot of the excess water out from the zucchini
- Pat zucchini dry and cook in oven
- Let zucchini cool, then add a scoop ricotta to each ribbon and roll up
- Add ricotta stuffed zucchini on top of marinara sauce and cook
For this recipe I used:
- Organic zucchini: I love to buy mine at the farmers market, stock up on it when it’s available in my Misfits Market box, or at the grocery store
- Olive Oil: this one from Thrive Market is my favorite because it’s single origin + tastes delicious
- Marinara: I love to use Rao’s because they use simple and real ingredients!
- Ricotta: I made my own vegan cashew ricotta, but if you want to buy one at the store, then I recommend the Kite Hill vegan ricotta because it’s the cleanest and tastiest I have found
- Salt: this Pink Himalayan salt is my go to
- Basil: fresh from your garden is ideal if in season or from the grocery store. I try to buy organic when I can
- Cashews: I love these raw ones from Thrive Market
- Nutritional Yeast: I use Bragg’s, which I get at the grocery store
- Garlic Powder: I get this one from Thrive Market. I love how much comes in one packet and I refill my spice container with it
Tips:
- To save time, I suggest using a jar of prepared marinara sauce. Check the labels on whatever you use, because many of these sauces contain added sugars, which aren’t necessary. I used Rao’s Marinara Sauce
- Make your own vegan cashew ricotta, but if you’re looking to save time, you can also use prepared ricotta
Substitution Ideas:
- Marinara: you can use tomato sauce instead of marinara (just keep an eye on those labels)
- Cashew Ricotta: you can use traditional ricotta with dairy if you prefer
Storage:
- You can store this dish or any leftovers in the refrigerator for up to 3 days in an airtight container and then microwave it to warm up!
Zucchini Ricotta Roll-Ups with Marinara Sauce
Cooking & Baking Supplies
- Quiche Dish Baking Pan
Ingredients
- 1-2 large zucchinis (about 20 sliced pieces)
- 2 tbsp olive oil
- salt
- 1 1/2 cups marinara sauce
- 1/4 cup fresh basil, chopped
- 1 cup vegan ricotta
Cashew Ricotta
- 1 1/2 cups raw cashews, soaked for at least 4 hours
- 1/2 cup water
- 2 tbsp lemon
- 1 1/2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
Vegan Parmesan
- 3/4 cups cashews
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp garlic powder
Instructions
- Preheat the oven to 400 degrees and line a baking tray with parchment paper.
- Make the cashew ricotta by adding all of the ingredients to a high speed blender or food processor. Mix until ricotta is smooth, approximately 1 minute.
- Using a wide peeler or mandolin, hold the zucchini in your hand and make thin strips lengthwise. These should be about ¼ inch thick (not too thin). Place strips on a dish towel or paper towel, sprinkle with salt, and let sit for 10-15 minutes so the water can drain out, then pat dry.
- Brush olive oil on parchment paper and then place zucchini on top. Brush olive oil on the other side of the zucchini.
- Cook zucchini in the oven for 5 mins (keep an eye on it because it can quickly burn). It should be lightly cooked.
- While the zucchini cooks, take out a 9’ square or circle pan, then add the marinara and spread it out evenly using a spatula.
- Remove the zucchini from the oven and let it cool for 5-10 minutes.
- On a plate, gently pick up the zucchini pieces one by one and scoop ½-1 tablespoon of ricotta on one end and roll it up. Place the zucchini roll ups in the marinara sauce with one side facing upwards and continue until all zucchini slices are finished.
- Once all zucchinis are stuffed, place the pan in the oven and cook for 20 minutes.
- Remove from the oven, top with the vegan parm cheese and fresh basil + ENJOY!
Did you make this recipe?Tag @girlswhoeat!
