Zucchini is peeled into thin ribbons then filled with a homemade vegan ricotta, rolled up and baked in a pan covered in tomato sauce and vegan cheese. This dish is full of melty, creamy, dreamy goodness while still being light!
In between Thanksgiving and Christmas usually feels like a frenzy. There is so much going on. It is the busiest time of year for me for work and I just feel like I can’t get my head on straight. So I need quick, healthy and easy meals to make because otherwise I will end up eating a bag of popcorn, not that there’s anything wrong with that! So these zucchini “lasagna” roll ups are here to save the day! Also, after Thanksgiving and before we commence all the Christmas cookies I am usually looking for something a bit lighter but still cozy, warming, and full of comfort and this dish is it.
This dish has been around for a while, I am not claiming I made it up or anything like that but it is something I always wanted to make and I am glad I did! The zucchini is peeled into thin ribbons which make them melt in your mouth after they have been baked. The tofu ricotta is fluffy, light and non-vegan approved. For a shortcut I use a store bought sauce but I am very picky. The only two I like are Rao’s Marinara and Vincent’s but use any sauce you like and have accessible. Of course you can make homemade sauce as well but like I said I need quick meals.
I like to melt the vegan mozzarella down with a bit of nondairy milk before so that way it bubbles, melts and browns up a little better. It is a quick added step but you can just sprinkle the vegan mozzarella on top if you prefer. This dish is also gluten free! If you don’t feel like making homemade vegan ricotta you can always use a store bought ricotta like the one from Kite Hill or Tofutti. For the vegan parmesan I like to use the one from Follow Your Heart, Go Veggie or Violife.
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Zucchini Lasagna Roll Ups
Ingredients
- 3 large zucchini about 24 ounces [680g]
Vegan Ricotta Filling
- 1 [14-ounce (397g)] block firm tofu
- ¼ cup nondairy milk, unsweetened and unflavored (60ml)
- ¼ teaspoon dried parsley leaves
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ½ tablespoon nutritional yeast
Vegan Mozzarella Sauce
- ½ cup vegan mozzarella shreds (56g)
- ¼ cup nondairy milk, unsweetened and unflavored (60ml)
- 1 ½ cups tomato sauce (375g)
- ¼ cup of vegan parmesan plus more for serving
- 5 basil leaves chiffonaded
Instructions
- Preheat oven to 425°F (218°C).
- In a blender add all the ingredients for the vegan ricotta filling and blend until it is broken down and creamy but still has texture.
- Cut off the ends of the zucchini. Use a vegetable peeler and begin to peel from on side down the whole zucchini to make zucchini ribbons. I like to get rid of the first time down which just contains the peel. Once you get to the middle of the zucchini flip it over and begin to peel from the other side. The middle is too watery and the seeds make it not the best for the ribbons. Repeat with all the zucchini. You can save the scraps for vegetable broth.
- In a 9 by 11-inch pan spread 1 cup of the tomato sauce in the bottom of the pan.
- Take 4 zucchini ribbons and line them up vertically. Overlap them to make a large rectangle. Scoop about 1 heaping tablespoon of tofu ricotta down on the bottom and then roll up the zucchini. Place in the baking dish. Repeat until all the roll ups are made.
- Top with ½ cup of the sauce and spread over the zucchini roll ups.
- In a small saucepan combine the vegan mozzarella sauce ingredients and cook over medium low heat until melted. Then pour over the zucchini roll ups and spread out.
- Top with the vegan parmesan and bake for 20 minutes. Then broil on high for 7 to 10 minutes or until browned and bubbly.
- When it is done let it rest for 10 minutes. Then garnish with more vegan parmesan and basil and enjoy!
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Looks yummy
thank you!
Just found this recipe–great timing, as we have a ton of zucchini from our local garden co-op!
I’d love to make 2 of these, and freeze one. Can I do that? And would I freeze it before cooking it?
Thanks!
Hi Kimberly yay zucchini season is the best! While I haven’t tried freezing myself I do believe it should be okay. You can either freeze it before or after baking it really is up to you! You can also cook it, then let it cool, and portion out the servings to freeze as well. If you freeze after baking you are moreso reheating as opposed to freezing before baking where you will be cooking it. Hope that clarifies!