Vegan Zucchini Roll Ups
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
6 Servings
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Calories
222 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Zucchini Roll Ups
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Tender zucchini, vegan ricotta cheese, marinara sauce, and vegan parm make the ultimate healthy comfort food.
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Ingredients
- 2 pounds zucchini approx. 3 medium zucchini
For the vegan ricotta cheese
- 1.5 cups raw cashews
- ¼ cup nutritional yeast
- 2 tablespoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ cup water
For the sauce
- 1.5 cups tomato sauce or puree
- 2-3 tablespoons fresh basil finely chopped
- ½ teaspoon dried oregano
Optional garnish
- ½ cup Vegan Parmesan
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Then grab a large baking sheet and line it with paper towels or a clean dishtowel.
- Slice the zucchini lengthwise into ⅛ inch thick slices. Arrange the slices in a single layer on your baking sheet and sprinkle generously with salt. Set aside and let rest for 15 minutes. (The salt will soften the zucchini, release excess moisture and make them pliable for rolling.)
- Meanwhile, prepare your cheese by adding all the vegan ricotta ingredients to your food processor. Blend until smooth and set aside.
- Now, combine the sauce ingredients in a small bowl and set aside.
- By now, your zucchini should be ready for rolling. Pat the slices dry to remove the excess moisture. Then spread 1 cup of the prepared tomato sauce on the bottom of a baking dish or 10-inch cast iron pan. (Or another oven safe dish.)
- Add approx. one teaspoon of the ricotta mixture to a zucchini slice, and then starting at the bottom, roll it up. Place it in your baking dish, standing upright, on top of the tomato sauce layer. Repeat with remaining slices. Then top the zucchini roll ups with the remaining sauce, and sprinkle with vegan parm, if using.
- Cover with a lid, or parchment paper, followed by aluminum foil, and bake for 20-25 minutes, until the zucchini are tender, but not overcooked. Remove from the oven and serve.
Notes
- If you don't have a high-speed blender, soak your cashews in boiling hot water for 30 minutes, and then drain, before processing.
- Do not skip salting the zucchini. The step is what makes your zucchini soft enough for rolling while releasing excess moisture.
- Leftovers keep refrigerated for 2-3 days or frozen for up to 3 months.
Nutrition Information
Show Details
Calories
222cal
(11%)
Carbohydrates
17g
(6%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Sodium
272mg
(11%)
Potassium
750mg
(21%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
347IU
(7%)
Vitamin C
34mg
(38%)
Calcium
42mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222cal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 272mg | 11% |
| Potassium | 750mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 347IU | 7% |
| Vitamin C | 34mg | 38% |
| Calcium | 42mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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