Zucchini rollatini- dairy free high protein low carb vegan dinner idea! This is a great recipe to use up your summer zucchini garden harvest. This zucchini rollatini recipe is made out of thin sliced zucchini rolled up with dairy free tofu ricotta and vegan cheese baked in tomato basil marinara sauce. The end result is a delicious high protein and low carb dairy free meal with soft zucchini strips layered with cheese and flavorful tomato basil sauce, and it makes a beautiful presentation!
INGREDIENTS
- 2-3 large zucchinis
- 1 cup non dairy shredded cheese- mozzarella or parmesan style
- 1 1/2 cups tomato basil marinara sauce- use a good quality jar of sauce or make your own
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
Even though it may look intimidating zucchini rollatini actually easy and simple to make! First slice the zucchinis into thin strips using a veggie peeler- you will need about 2 large zucchinis to get 15 strips. Its best to use the wide part of the zucchini and not the thin first couple of peels. Also if your zucchini has thick seeds its best not to use that inner part of the zucchini.
Next make the dairy free tofu ricotta by pulsing together a block of firm tofu, nutritional yeast, lemon juice and zest, minced garlic, fresh basil and salt and pepper in a food processor til smooth.
Lastly, all theres left to do is spread out the ricotta mixture onto each zucchini strip, top with shredded cheese and roll it up! Place the rolls in a baking dish lined with tomato basil marinara sauce and top with more sauce on top. Bake uncovered at 375 for 25-30 minutes, top with more cheese and cover then bake for another 5 minutes to melt the cheese.
Zucchini Rollatini- Dairy Free, Vegan
Equipment
- 11 x 7 baking dish 13×9 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.
