Description
A cozy, crowd-pleasing dish that swaps pasta sheets for zucchini ribbons filled with creamy, herbed vegan ricotta and sautéed spinach.
Ingredients
Scale
- 3–4 medium zucchini
- 10–12 oz fresh or frozen spinach
- 1 clove garlic, minced
- 1/2 tsp kosher salt
- 12 oz firm tofu or 1½ cups soaked cashews
- 2–3 tbsp nutritional yeast
- 1–2 tbsp lemon juice
- 1 tsp onion powder
- Marinara sauce (about 1 cup)
- 1/4–1/2 cup vegan mozzarella
- Pinch of nutmeg
Instructions
- Slice zucchini lengthwise into 1/8-inch ribbons and salt lightly. Let rest on paper towels for 10-15 minutes to draw out moisture.
- Sauté spinach with minced garlic and nutmeg until wilted, then cool and squeeze out excess moisture.
- Blend tofu or cashews with nutritional yeast, lemon juice, onion powder, salt, and pepper until ricotta-like. Fold in the squeezed spinach.
- Spread marinara in a baking dish, place filling on each zucchini ribbon, roll, and arrange seam-side down in the dish. Top with remaining marinara and vegan mozzarella.
- Bake at 375°F (190°C) for 20-30 minutes until heated through and golden.
Notes
Salting the zucchini helps to prevent sogginess. You can use a food processor for a silky texture when making the ricotta.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1-2 rolls
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg