Zucchini Lasagna Roll-Ups
By the Gracious Vegan
I was looking for ways to use up zucchini (a perennial challenge in late summer), and I came on the idea of using them as spirals, with something cheesy inside. I knew I could veganize this idea with the ricotta mixture I’d create for my Hearty Vegan Vegetable Lasagna. The rest, as they say, is history.
Makes 4-5 servings
Preheat oven to 375°F. Get out a medium-size baking dish (about 7" x 9").
Sweat the zucchini. Slice zucchini vertically 1/16" thick using a mandoline—they need to be thin enough to roll up. Lay sliced zucchini on a kitchen towel or paper towels. Sprinkle salt over them (not too much). Let them sit for 15 minutes or until the zucchini starts to sweat, where water is drawn to the surface. Pat the zucchini slices dry.
2 large or 3-4 smaller zucchinis (enough for 20-25 slices)
Make the “ricotta.” In a food processor (or blender, but you may have to stop and wipe it down), process the following ingredients until smooth. The cashews may not get 100% smooth, but that’s okay.
1 cup raw cashews, pre-soaked (soaked in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes)
8 ounces extra firm tofu, drained
2 Tablespoons nutritional yeast
1 Tablespoon apple cider vinegar
1.25 teaspoon salt (or to taste)
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon onion powder
Stir the thawed, squeezed spinach into the ricotta mixture – do not process.
One 10-ounce package frozen chopped spinach (thawed, with the water well squeezed out)
Put it all together. Spread about 1/2 cup marinara sauce in the bottom of the baking dish.
1.5 cups marinara sauce
Spread 1-2 teaspoons of filling on the length of each piece of zucchini. Roll it up. Place it vertically (so you can see the spiral) on top of marinara sauce in baking dish. Repeat with the rest of zucchini. Pour the rest of marinara sauce on top. Sprinkle parmesan over the top of the spirals.
Vegan parmesan (for homemade, see Gracious Vegan Parmesan)
Bake for about 45 minutes, or until the topping starts to brown and the zucchini is crisp tender.
These are best served soon after they are baked. The zucchini may release water if stored as leftovers; simply drain off the water, reheat, and eat.
Timing: about 75 minutes, including baking time
Gluten-free