Vegan Zucchini Ricotta Roll Ups

Is your garden bursting at the seams with zucchini?! Well, stop what you’re doing and make these lasagna-inspired zucchini roll ups! They’re absolutely delicious, made with whole, nutrient-rich ingredients, and are TOTALLY vegan and gluten free. I’m dropping the whole recipe below for you babes and can’t wait to hear what you think. Enjoy!

Course Appetizer, Main Course

Cuisine Italian

Keyword dairy free, gluten free, plant based, vegan cheese

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 142kcal

Author Jackie Akerberg

Equipment

mandoline
9x9” glass baking dish

Ingredients

1 large zucchini or 2 small
½ small red onion diced
2 garlic cloves minced
4 cup spinach roughly chopped
12 oz firm or extra firm tofu
1 tbsp lemon juice
1 tbsp Italian seasoning
2 tbsp nutritional yeast
salt and pepper
16 oz red pasta sauce
2 tbsp gluten free breadcrumbs or almond meal I used cauliflower bread crumbs
fresh parsley to garnish

Instructions

Preheat oven to 350 and lightly spray a 9x9” glass baking dish with cooking spray if desired.
Use a mandoline, vegetable peeler, or knife to slice your zucchini into very thin ribbons. Place on paper towels and sprinkle with salt. Let rest and release water for 5-10 minutes. Pat dry.
Meanwhile, sauté your onion and garlic for 3-4 minutes. Add in the spinach until wilted. Set aside.
Add tofu, lemon juice, nutritional yeast, and seasonings to a bowl and mix to combine. Stir in cooked veggies.
Add a layer of red sauce to the baking dish.
One at a time, place a zucchini ribbon on a clean, dry surface and spread 1-2 tbsp of the tofu veggie mixture on the first 1/2 of the ribbon. Roll up as pictured and place in the baking dish. Sprinkle with bread crumbs.
Cover with foil and bake for 20 minutes. Remove foil and bake for 5-10 more minutes until golden.
Serve with extra sauce and a sprinkle of fresh parsley.

Nutrition