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Zucchini can get stuffed! With a tofu based ricotta, that is, before being baked in marinara sauce


  • 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


  • 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.