Ingredients
— The Zucchini Base —
3 large zucchini (about 2 lbs), sliced lengthwise into 1/4-inch thick strips
1 tablespoon olive oil
Pinch of salt and pepper
— The Vegan Tofu Ricotta —
1 block (14 oz/400g) extra firm tofu, drained and pressed
¼ cup nutritional yeast (for cheesy flavor)
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
½ cup fresh basil leaves, tightly packed
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
— Assembly —
2 cups marinara sauce (your favorite store-bought or homemade)
½ cup vegan mozzarella shreds (optional)
Fresh basil or parsley for garnish
Instructions
1. **Prep the Zucchini:** Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Lay the zucchini slices out on the baking sheets. Brush them lightly with olive oil and sprinkle with a pinch of salt and pepper.
3. Bake for 10–12 minutes until the zucchini is pliable and soft enough to roll without breaking. (Do not overcook to mush). Remove from oven and let cool slightly.
4. **Make the Ricotta:** While the zucchini cools, break the tofu into chunks and place it in a food processor.
5. Add the nutritional yeast, lemon juice, olive oil, garlic, oregano, fresh basil, salt, and pepper.
6. Pulse until the mixture is creamy but still has a slightly grainy texture resembling ricotta cheese. Taste and adjust salt or lemon if needed.
7. **Assemble:** Spread about ½ cup of marinara sauce into the bottom of a 9×13 inch baking dish.
8. Take a slice of cooled zucchini. Spoon about 1 generous tablespoon of the ricotta filling onto one end.
9. Gently roll the zucchini up over the filling. Place the roll, seam-side down, into the baking dish.
10. Repeat with the remaining zucchini slices and filling, packing the rolls tightly into the dish.
11. **Bake:** Top the rolls with the remaining marinara sauce and sprinkle with vegan mozzarella (if using).
12. Bake uncovered for 20–25 minutes, or until the sauce is bubbly and the rolls are heated through.
13. **Serve:** Garnish with fresh chopped basil and serve hot.
Notes
Slicing Tip: A mandoline slicer is the best tool to get even, uniform strips of zucchini. If cutting by hand, try to be as consistent as possible.
Watery Zucchini? If your zucchini seems very watery, you can ‘sweat’ the slices before baking: sprinkle them with salt, let sit for 20 mins to draw out water, rinse, and pat dry.
Nut-Free: This recipe uses tofu for the ricotta, making it naturally nut-free. If you prefer a nut base, you can substitute the tofu with soaked cashews.
Storage: Leftovers keep well in the fridge for up to 4 days. Reheat in the oven or microwave.
- Prep Time: 25
- Cook Time: 25
- Category: Dinner
- Method: Bake
- Cuisine: Italian-Inspired
- Diet: Vegan