ZUCCHINI ROLLATINI
A lover of lasagna and all things even close to Italian when I remembered that this dish existed I needed to make my own version! It is packed with protein and fiber to give you the perfect nutrient dense meal. The filling is easily customizable to whatever you have on hand so feel free to experiment.
This would also be a fun recipe to make with kids as they can help fill and roll up the zucchini! Getting children involved in the kitchen will make them more likely to try the foods and be open to new ones as well.
Hope you enjoy this recipe!
ZUCCHINI ROLLATINI RECIPE:
Serves 4-6
Time: 1 hour
Ingredients:
3 medium zucchinis
3 cups of red sauce (jarred will work fine here!)
8 oz mushrooms, finely diced
1 medium leek, finely diced
1/2 cup walnuts, rough but small chop
2 cloves of garlic, minced
2 tbsp olive oil
1/4 cup bread crumbs
basil, sliced in ribbons to garnish
For the tofu "ricotta"
3/4 block of extra firm tofu, pressed
1/2 cup cashews
2 tbsp nutritional yeast
1 tbsp + 1 tsp apple cider vinegar
1 tsp garlic powder
1/2 tsp salt
1/2 lemon's juice
1 tsp dried basil
1 tsp dried oregano
1/2 tsp black pepper
Directions:
Preheat your oven to 375F.
Thinly slice your zucchini about 1/4 of an in. and line on a baking sheet. Rub both sides with a thin layer of olive oil and bake for 15 minutes or until pliable. Once done pat dry the excess liquid with a paper towel.
Next in a pan on medium heat saute your mushrooms and leeks, after 3 minutes add your garlic. Once lightly browned and the mushrooms have finished releasing their liquid remove from heat.
Add all ingredients for tofu "ricotta" into a food processor and blend till smooth. This should take a minute. Then fold (do not blend!) the mushroom mixture into the ricotta.
Preheat oven to 350F.
Line your baking dish with a thin layer of the sauce, about 1 cup. Place a large dollop, 1/4-1/2 of a cup of filling, depending on the size of your zucchini in the center of the zucchini, and roll the outside edges in. Flip it over and place on the baking dish. Repeat until you have filled your dish or used all of your zucchini.
Top with the remaining sauce so they are mostly covered. Sprinkle the bread crumbs on top and bake at 350F for 30 minutes, then broil for 5 or until breadcrumbs are golden. Top with fresh basil.
Enjoy :)
