- Media Credit: Fueled Naturally
Zucchini can get stuffed! With a tofu based ricotta, that is, before being baked in marinara sauce

Ingredients

  • 2 3 zucchini
  • 32 ounces marinara sauce
  • 1 14 ounces container firm tofu
  • Juice of 1 lemon
  • 1/2 tsp salt
  • 4 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • Fresh basil to garnish

Instructions

  • 1. Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, lemon juice, nutritional yeast, and garlic powder. Pulse 6-10 times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.
  • 2. Preheat oven to 400°. Slice zucchini lengthwise into 1?8” thick strips, I used a vegetable peeler!
  • 3. Spread marinara sauce onto the bottom of an oven-proof skillet; set aside.
  • 4. Spread 1 tablespoon ricotta mixture evenly along each zucchini slice. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling.
  • 5. Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
  • 6. Serve immediately. Garnish with ground pepper and fresh basil.
This recipe was republished with permission from Fueled Naturally. Find the original recipe here.
Millions around the world trust Plant Based News for content about navigating our changing planet & our role in it.

Our independent team of journalists and experts are committed to making an impact through a wide range of content—and you can help by supporting our work today.

heading/author

The Author

heading/comments

Leave a Comment

Plant Based News Comment Policy

In short:- If you act with maturity and consideration for other users, you should have no problems. Please read our Comment policy before commenting.

Comments are closed.

buttons/scroll-to-top/scroll-to-top-small-active