Turn zucchini into a hearty main dish by filling it with vegan ricotta and dressing it with a rich tomato sauce.
The recipe provides options for a rich cashew ricotta or a simpler version without the cashews. This is a dish you can easily make in advance and bake at the last minute with little added prep time. It’s much easier to make if you have a mandoline to slice the zucchini (they’re inexpensive and worth every penny!).
The tofu ricotta also works well as a dip with crackers, so don’t worry if you have some left over after preparing the roll-ups.
Try this Broiled Polenta with Olives and Tomatoes as an appetizer with the roll-ups. The flavors complement each other beautifully.
Zucchini Roll-ups with Tofu Ricotta
Prep
Cook
Total
Yield 15-18 roll-ups
A delicious way to use zucchini by filling it with rich tofu ricotta.
Ingredients
- 2 lbs. zucchini (3-4 zucchini about 8” long)
- fresh basil leaves for garnish
- Kosher salt: about ¼ cup for sprinkling on zucchini before cooking
For the tofu cashew ricotta:
- ½ cup raw cashews (if making cashew ricotta option)
- ¼ cup nutritional yeast
- 2 tablespoons olive oil
- 2 teaspoons dried basil
- 2 teaspoons fine sea salt
- ½ teaspoon fresh black pepper pepper
- 2 teaspoons fresh lemon juice
- 1 large garlic clove, minced
- 1 lb. firm tofu, drained of excess water and broken into chunks
OR make this nut-free tofu ricotta which is also delicious:
- 1 lb. extra firm tofu
- 2 tablespoons fresh lemon juice
- 1 teaspoon fine salt
- ½ teaspoon fresh black pepper
- ¼ cup nutritional yeast
- 1 teaspoon dried basil
- 2 tablespoons olive oil
- 1 large garlic clove, minced
For the sauce:
- 1 (28) ounce can crushed tomatoes in sauce
- 1 large yellow onion, finely chopped
- 1 large carrot, diced
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Pinch of dried red peppers (optional)
Instructions
To make the cashew ricotta: Soak the cashews for at least 2 hours or overnight. Drain the water from the tofu and press it slightly to expel excess water. Drain the cashews and add to a food processor with the remaining ingredients except the tofu. Process until completely smooth. Add the tofu and process again until the mixture is smooth. Refrigerate until ready to use.
To make the nut-free tofu ricotta: Drain water from tofu and press it slightly to expel excess water; cut the tofu into 1” square cubes. Add the tofu and the remaining ingredients to a food processor and process until smooth. Refrigerate until ready to use.
Make Tomato Sauce: In a large stock pot, heat the oil until it shimmers. Add the chopped onion and stir. Lower the heat and cook the onion for 3 minutes, stirring occasionally. Add a tablespoon of water to the pot and cover it to cook the onion for 5 minutes. Remove the lid and add the diced carrot. Stir again and cook the mixture until the onion starts to brown and the carrot softens.
Add the tomatoes and spices, stir well, and cook on low heat, uncovered, for 45 minutes. This sauce can be made a day ahead of time.
Prepare the zucchini: Trim the ends of each zucchini. Slice the zucchini on a mandoline into 1/8” slices. Lay them out on a baking sheet and sprinkle with salt.
In about 3 minutes, the zucchini will release quite a bit of water. Blot the zucchini with paper towels until dry. Turn them over and repeat the process. This step can also be done a day ahead of time; layer the zucchini in paper towels and store in a plastic bag until ready to use. They will soften up a bit and will be easier to roll.
Make the roll-ups: Heat your oven to 350 degrees F.
Prepare the roll-ups by using 1 zucchini slice for each roll-up. Spoon 1 tablespoon of the tofu ricotta in the center of the zucchini, then fold the ends over the filling to meet in the middle. The ends of the slices should cross over a bit. Turn each roll-up over so the folded edges are on the bottom of the roll-up. Repeat until all the zucchini is used. (The roll-ups can be stored covered in the refrigerator for a few hours before baking.)
Lightly oil a baking sheet or line it with a Silpat and put the roll-ups on the sheet about 2” apart. Bake the roll-ups for 20 minutes. Serve immediately garnished with the tomato sauce and fresh basil leaves
Courses Main Dish
1
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