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Vegan Zucchini Rollatini

A healthy, comforting plant-based rollatini made with tender zucchini slices and creamy vegan ricotta baked in marinara sauce.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260

Ingredients
  

Zucchini Rolls
  • 4 large zucchini thinly sliced lengthwise
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Vegan Ricotta Filling
  • 1 cup raw cashews soaked and drained
  • 200 g firm tofu pressed
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 clove garlic
  • 1.5 cups marinara sauce

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 375°F (190°C) and lightly oil a baking dish.
  2. Brush zucchini slices with olive oil, season, and grill or bake until pliable.
  3. Blend cashews, tofu, nutritional yeast, lemon juice, garlic, salt, and pepper until smooth.
  4. Spread marinara sauce in baking dish. Fill zucchini slices with ricotta and roll.
  5. Place rolls seam-side down, top with marinara, and cover loosely with foil.
  6. Bake 20 minutes covered, then uncover and bake 10 minutes until bubbly.

Notes

Let rest a few minutes before serving for best texture.