Vegan Zucchini Rollatini with Tofu-Cashew Ricotta
By Pauline Ortiz
25 min
Prep
30 min
Cook
55 min
Total
6
Servings
Medium
Level
Vegan zucchini rollatini is a dish I make for family-style meals where diners might typically have pasta. Thinly sliced zucchini is filled with a tofu and cashew ricotta mixture and baked with marinara and vegan Parmesan cheese until the sauce bubbles and the cheese topping is lightly golden. I particularly enjoy the cheese topping.
I use fresh zucchini sliced with a mandoline into 1/8-inch strips that hold their shape well. Other options include using a vegetable peeler to get strips of different sizes. Spread the zucchini strips in a single layer on paper towels on a baking sheet to make them more convenient to use.
The filling is mixed in the food processor after pressing the tofu and soaking the cashews. Blend until smooth. Mix in chopped parsley and basil by hand. I like bits of herbs in the ricotta topping and find they are more noticeable when added by hand after blending.
Bake rolls, uncovered, at 400 degrees until the sauce is heated through and bubbling and the topping is golden. Broil 1 to 2 minutes for a darker brown topping, watching carefully to prevent burning. Let rolls stand in pan 10 minutes before serving.
What makes this special
- It feeds six, and the muffin tin compartments help with portion control when serving from the baking dish during meals.
- The nondairy filling is dense in the middle and may appeal to consumers who do not want to eat ricotta.
- Zucchini is a substitute for pasta to make this dish gluten-free and lower in carbs.
- The rolls are a good fit for marinara sauce. They can be served easily with marinara sauce.
- You can do some meal preparation ahead of time to reduce the time needed to make dinner.
Ingredients
- •4 zucchini (medium, straight for easier slicing)
- •1 tsp salt (for sweating the zucchini, plus a pinch for the ricotta)
- •14 oz firm tofu (pressed for at least 30 minutes)
- •½ cup raw cashews (soaked in hot water for 15 minutes)
- •¼ cup nutritional yeast
- •2 tbsp lemon juice (freshly squeezed)
- •1 tsp garlic powder
- •½ tsp onion powder
- •black pepper (a pinch)
- •¼ cup fresh basil (finely chopped)
- •2 tbsp fresh parsley (finely chopped)
- •24 oz marinara sauce
- •¼ cup vegan Parmesan cheese (for topping)
Instructions
- 1
Slice the zucchini lengthwise into 1/8-inch planks with a mandoline or vegetable peeler.
- 2
Lay the zucchini in a single layer on a paper towel-lined baking sheet, salt it, and let it sit for 20-30 minutes.
- 3
Pat the zucchini planks completely dry with more paper towels.
- 4
Preheat the oven to 400°F (200°C).
- 5
Process the pressed tofu, drained cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper in a food processor until smooth and creamy.
- 6
Move the ricotta mixture to a bowl and stir in the basil and parsley.
- 7
Spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish.
- 8
Spread 1-2 tablespoons of tofu ricotta over one zucchini plank, then roll it up tightly.
- 9
Set each roll seam-side down in the baking dish and repeat with the remaining zucchini and filling, arranging the rolls snugly.
- 10
Cover the rolls with the remaining marinara sauce and sprinkle with vegan Parmesan cheese.
- 11
Bake for 25-30 minutes, until the sauce is bubbly and the top is lightly golden.
- 12
Rest the rollatini for 10 minutes before serving.
FAQ
Nutrition (per serving)
Calories
250
Reviews
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