Zucchini Rolls with Vegan Ricotta

These zucchini rolls make a delightful Italian inspired meal that is full of vibrant plant nutrients and tastes so good. Pair these rolls with my cashew-based vegan ricotta and you’ll find yourself with a plant-based, vegan dish that all will enjoy.

Zucchini Rolls with Vegan Ricotta

Serves 4

Ingredients

• 2 large zucchini
• Sea salt to taste
• 1 and 1/2 cups truffle pomodoro sauce (I use this brand)
• 1/2 cup shredded mozzarella cheese (plant based cheese can be used as well)
• 1/2 tsp dried oregano
• Vegan ricotta cheese

Optional Toppings:

• Fresh basil leaves
• Chili flakes

Directions

• Preheat the oven to 400 F or 200 C. Line a baking sheet with parchment paper and set aside.
• Cut the ends off the zucchini and slice diagonally in thin slices. Place on the baking sheet and lightly grease with cooking olive oil spray. Sprinkle with sea salt to taste and bake for 15-20 minutes.
• Spread 1/2 cup tomato sauce in a 9×9 inch baking dish. Add a tablespoon ricotta cheese over each zucchini slice and roll from one end to the other.
• Place in the baking dish, top with a tablespoon tomato sauce and sprinkle cheese and dried oregano on top. Bake for 15 minutes, until the cheese melts. Garnish with fresh basil and chili flakes and enjoy!