Zucchini Rolls with Tofu ricotta

These Zucchini rolls are like lasagna roll ups, full of scrumptious herbed sun-dried tomato tofu ricotta , all nestled in a pan with bubbly tomato ragu. They seems to be so fairly! And No watery mess!

Desk of Contents

You Should Make These Zucchini Lasagna Rolls! No must sweat or squeeze the zucchini wanted, simply unfold the cheese combination, roll and nestle within the sauce and bake! Nice texture, simply excellent consolation meals! In contrast to zucchini lasagna bake that wants a variety of steps, and might nonetheless provide you with limpy or watery consequence, these rolls bake up completely, are versatile and likewise simple to serve!

This can be a actually stunning dish which you’ll be able to serve at events or for a flowery dinner. It’s additionally comparatively simple to make. The one time consuming half is rolling up the zucchini slices. However in contrast to pasta, there’s no pre-cooking to do. Simply use a peeler to slice your zucchini into lengthy, skinny items.

You should utilize pre-cooked lasagna sheets on this as effectively, should you don’t need to use zucchini.

The vegan ricotta-style filling can also be simple to make. It has wonderful taste with the herbs and solar dried tomato. Simply add every little thing to a bowl, and blend and mash to make the filling. It comes collectively tremendous shortly! 

Unfold that creamy filling into the zucchini, and roll it up. It doesn’t even need to be completely unfold out. Roll the zucchini up, and place right into a baking dish with some pasta sauce, then high it with vegan cheese and bake. I add some veggie grounds(vegan floor meat substitute) to the pasta sauce and all of it bakes on the identical time to make this meaty ragu. Use lentils or simply omit for variation.

These zucchini lasagna rolls come out so fairly, and so they’re enjoyable to serve and eat.

Why You’ll Love Zucchini Rolls

• stunning appetizer or entree for a celebration or fancy dinner
• tender zucchini round a tacky vegan ricotta-style filling with beefy tomato sauce and creamy vegan cheese on high
• enjoyable to make and to eat!
• naturally gluten-free with nut-free and soy-free choices

Recipe Card

Substances and Substitutions

• tofu – That is the bottom in your filling. If you need to make this soy-free, use cashews as an alternative, and make the filling within the blender, stirring within the solar dried tomatoes on the finish.
• vegan cream cheese – Use nut-free and/or soy-free, if wanted.
• additional virgin olive oil – Offers the filling a pleasant richness.
• Herbs and spices – Salt, pepper, garlic powder, onion powder, dietary yeast, Italian herbs, and dried basil season the filling. You’ll additionally add pepper flakes to the sauce.
• solar dried tomato – Provides wonderful umami taste to the filling.
• vegan cheese – We’re including vegan mozzarella and parmesan to the filling, and you may high these zucchini rolls with one or the opposite. Or each!
• zucchini – Relying on the scale of your zucchini, you’ll want 2 or 3. Use a peeler to chop them into lengthy, skinny items. In case you don’t like zucchini, you need to use cooked lasagna noodles as an alternative.
• pasta sauce – We’re utilizing premade pasta sauce right here to avoid wasting time, and we’re seasoning it with pepper flakes, balsamic vinegar, and veggie grounds to make it style wonderful!
• toppings – You’ll soften some vegan cheese on high, then after baking sprinkle on recent herbs and extra crushed pepper flakes.

How you can Make Zucchini Rolls

Make the filling.

Crumble up the tofu and add it to a medium bowl, then add the vegan cream cheese and olive oil and press with a fork. Combine and mash till the combination is considerably clean, then combine in all the spices, herbs, and solar dried tomato.

Add the vegan cheeses, and press and blend to make a homogenous combination. 

Put together the zucchini and sauce.

Slice the zucchini into skinny slices utilizing a vegetable peeler. It’s okay if a few of the slices usually are not even and are shorter or lacking some edges. I normally use two slices per roll, as a result of not all slices are equally sized, which is okay. If one of many zucchini slices is fatter than the opposite, then you definately need to lower the sides a little bit bit, in order that a lot of the rollups have an identical width all through.

Earlier than you begin to refill the zucchini, add the pasta sauce to an 8 x 11” or comparable dimension baking dish, then add the remainder of the sauce components and blend effectively and even it out. 

Then, make your rolling station. Take one or two zucchini strips at a time and use a spoon to unfold a few of the filling onto the zucchini.

Go away no less than an inch on each ends, in order that it’s simple to roll. Whilst you’re rolling, the filling may shift a little bit bit, which is why you need to maintain an inch in direction of the opposite finish, as effectively. Roll up the stuffed zucchini, and place it on high of the filling snugly within the pasta sauce.

Repeat for all of the zucchini strips and refill your baking dish. You need to maintain every roll up fairly near the others, however not too tight match. Go away a number of millimeters between every zucchini roll.

Bake for 25 minutes in a preheated 400° F (205° C) oven.

Take away the baking dish from the oven, and sprinkle the vegan cheese on high. Cowl the baking dish with parchment paper, and put it again to bake for an additional 10 to fifteen minutes.

Take away the parchment from the highest, and bake 5 minutes to brown a few of the cheese, you can too broil for 2-3 minutes.

Take away the baking dish from the oven, let it cool for five to 10 minutes, after which garnish with some recent herbs, like basil, and a few extra pepper flakes, should you like, after which serve.

Retailer baked zucchini rolls within the fridge for upto 3 days.