Description
A cozy, plant-based zucchini rollatini that’s easy to prepare and bursting with flavor.
Ingredients
- 2 large zucchinis
- 1 block of firm tofu
- 1/4 cup nutritional yeast
- 2 cups tomato sauce
- 1 cup fresh spinach (or frozen)
- 1/4 cup cashews (optional)
- 1 tablespoon lemon zest (if missing nutritional yeast)
- Salt, to taste
- Vegan mozzarella, for sprinkling (optional)
Instructions
- Slice zucchini lengthwise into thin strips and salt lightly. Let sit for 10 minutes to draw out water.
- In a food processor, blend tofu, nutritional yeast, cashews (if using), and spinach until creamy but slightly chunky.
- Spread a layer of tomato sauce at the bottom of a baking dish.
- Take a zucchini slice, spoon filling onto it, roll it up, and place seam-side down in the dish. Repeat with remaining slices.
- Cover with the rest of the tomato sauce and sprinkle with vegan mozzarella if desired.
- Bake until bubbly and golden at the edges.
- Let rest briefly before serving.
Notes
Use a mandoline for thin zucchini; it helps prevent breaking during rolling. You can prepare this dish a day in advance without baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian