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!