These are so amazingly scrumptious and a perfect recipe for all the extra zucchini that might be growing in your garden. If you don't have a garden with zucchini, don't fret. Store bought will still be great with this recipe. Part of the recipe is from the plant-based culinary genius, Brandi Doming: The Vegan 8. I absolutely LOVE her almond ricotta and use it on pizzas, sandwiches, and in her Italian Stuffed Shells recipe. Everyone who has tried it has loved it!
Almond Ricotta
recipe from Brandi Doming, The Vegan 8
1 batch of almond ricotta (click here)
1 1/2 tsp Italian seasoning
1/4 tsp salt (in addition to her recipe)
Directions:
Follow her exact directions in making the ricotta. You will need a food processor. Do not use a blender or it will not turn out properly. I also use 4 tbs of Kitehill plain dairyfree yogurt like she suggests. But I start with 2 tbs and add the second 2 tbs after it's getting smoother and creamier. After your done processing, add ricotta to a medium bowl. Add in the italian seasoning and extra salt and stir until well-combined. Set aside until time to add to zucchini rolls.
Zucchini Lasagna Roll Ups
(serves 4)
2-3 zucchinis (either 2 large or 3 medium)
2 cups of Pacific Foods Organic Creamy Tomato Basil soup
1 batch of italian almond ricotta
vegan parmesan (for sprinkling on top, recipe below)
vegan mozzarella (for sprinkling on top, maybe 1/3 cup)
1/4 cup fresh parsley, roughly chopped
salt
Directions:
Preheat oven to 425 degees. Cut the ends off the zucchinis. Carefully use a mandolin to slice the zucchinis in 1/8 inch thick slices. If the slices are too thick it will not stay rolled up well. Just make sure your mandolin is on the thinnest cutting setting. You will need a total of 16 zucchini slices.
Lay your zucchini slices out on a sheet pan. Sprinkle each slice with a little bit of salt. I stacked mine on top of each other after I sprinkled a row because my zucchinis were HUGE! Let the zucchinis rest about 10-15 minutes to release some water.
Prepare the ricotta at this time. Be sure to add the italian seasoning and 1/4 tsp of salt to the batch. By time you finish, your zucchinis will be ready. Use a paper towel to dab each one dry on both sides.
In a small casserole dish with tall sides ( I used 7.5 x 9.5), add 2 cups of the tomato basil soup. Then start preparing the roll ups. Place 2 zucchini slices on top of each other. Spread a layer of italian almond ricotta on top. You will be doing this 7 more times, so don't overfill with ricotta! I'd say about 2 tbs of ricotta will work. Then carefully roll one end of the zucchinis to the other end like a pinwheel. Carefully place pinwheel side up in the casserole dish and repeat steps 7 more times.
Sprinkle tops with vegan parmesan and vegan mozzarella. Cover with aluminum foil and place in oven. Cook for 25 minutes. Remove aluminum foil and cook an additional 10 minutes. Then broil for 2-3 minutes to toast the tops.
Garnish with more vegan parm and fresh parsley. I also added a little dried basil but not necessary. Let it cool for about 5-10 minutes because it will be piping hot!
vegan parmesan: 1 cup raw cashews, 2 tbs garlic powder, 1/4 cup nutritonal yeast, 1/2 tsp salt. Add to food processor and process on high until almost a flour-like consistency. Store in air tight container in the fridge.
Author: Stephanie Brown, dinnerpartyofthree
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