Zucchini Involtini Rolls with Cashew Ricotta (Vegan)
For the Zucchini
2-3 medium zucchini or sub eggplants
salt to sprinkle
For the Sauce
1 full recipe tomato sauce or 400 ml jarred marinara sauce
1 ½ cups vegan cashew ricotta or vegan cream cheese, *see step 1
1 large onion finely chopped
2 cloves of garlic minced
4 tbsp parsley chopped
salt and pepper to taste
cooking spray I use canola oil spray
To Garnish (optional)
vegan parmesan cheese
fresh herbs e.g. basil, parsley, cress, green onions
*Note: See step-by-step photos above!
Prepare the cashew ricotta (or almond ricotta) and tomato sauce. You can make this ahead of time as desired. (Alternatively, you can use store-bought vegan cream cheese and jarred marinara sauce).
Trim the ends of each zucchini and peel them lengthwise into ¼-inch thick slices using a Mandoline or vegetable peeler. Chop up leftover zucchini and set aside to use for the filling.
Lay the zucchini slices on a large wooden cutting board (or work surface) lined with paper towels. Sprinkle the slices with salt and set aside for 5 minutes to soften (this will make it easier to roll them up later).
In the meantime, heat the olive oil in a large pan and sauté the onions and leftover chopped zucchini until tender and browned. Add the garlic and sauté for another minute. Transfer to a bowl and allow to cool slightly. Then stir in chopped parsley, and pepper to taste.
Preheat your oven to 392°F (200°C). Pour the tomato sauce into a baking dish and set aside.
Once the zucchini slices are soft enough to easily roll, pat them dry with paper towels.
Spread cashew ricotta over each zucchini slice and top with sautéed onion mixture. Roll up each slice and place the rolls side-by-side in the baking dish of the tomato sauce so they do not unroll.
Spray the zucchini lasagna rolls with cooking oil (so they don’t dry out) and bake for about 25 minutes, or until the rolls are lightly golden-brown on top.
Remove from the oven then …
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