Zucchini Rollatini- Dairy Free, Vegan
Thin sliced zucchini, marinara sauce, tofu ricotta, dairy free cheese
Equipment
- 11 x 7 baking dish 13x9 will also work but you will need another 5 zucchini rolls
- vegetable peeler
- Food processor
Ingredients
- 2-3 large zucchinis
- 1 cup non dairy shredded cheese- mozzarella or parmesan style
- 1 1/2 cups tomato basil marinara sauce
Tofu ricotta
- 1 package firm tofu drained
- 1/4 cup nutritional yeast
- 1 lemon juiced plus the zest
- 2 cloves minced garlic
- 1/4 tsp salt or more to taste
- fresh cracked black pepper
- 1/4 cup packed fresh basil
Instructions
- 1. Preheat the oven to 375 degrees.
- 2. Use a vegetable peeler to slice the zucchinis into long thin strips. Discard the first 2 peels that will be too skinny to use. You will need about 15 strips to fill a 11 x 7 baking dish.
- 3. Blend up all of the tofu ricotta ingredients in a food processor til smooth. Scoop out some of the ricotta mixture and spread it out on a zucchini strip to cover the whole strip. Sprinkle with a layer of cheese shreds on top. Roll up the zucchini strip from the bottom to the top. Repeat with the rest of the zucchini strips.
- Spread out 1 cup marinara sauce on the bottom of a baking dish. Lay the zucchini rolls onto the marinara sauce. Scoop out a spoonful more of sauce on top of each roll. Bake uncovered for 25 minutes at 375. Take out of the oven and top with a sprinkle of more cheese, cover and put back in the oven for another 5-7 minutes to melt the cheese.