Main image of Zucchini Rolls with Vegan Ricotta Cheese

Zucchini Rolls with Vegan Ricotta Cheese

30 min

Appetizer

Side

This recipe proves that zucchini can be a fun alternative to noodles! These little roll-ups are not only cute, but nutritious and delicious as well!

Servings

Total

30 min

Prep

15 min

Cook

15 min

Contains

Treenut symbol

tree nut

Swap out

Soy symbol

soy

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Sesame symbol

sesame

Ingredients

Vegan cashew ricotta

  • ½ cup (65 g)
    raw cashews, soaked for at least 2 hours or overnight, drained
  • 1
    clove garlic
  • ¼ cup (60 mL)
    unsweetened soy milk
  • ½ Tbsp (7 mL)
  • ½ tsp
    extra virgin olive oil
  • ¼ tsp
    onion powder
  • 1 pinch
    salt
  • 1 pinch
    ground black pepper

Zucchini rolls

  • 1
    medium zucchini
  • 2 cups (60 g)
    fresh spinach
  • 1⅔ cups (399 mL)
    passata sauce
  • 3
    cloves garlic, crushed
  • 1 Tbsp (16 g)
    canned tomato paste
  • 1 tsp (1 g)
    dried oregano
  • 1 tsp (1 g)
  • ½ tsp
    curry powder
  • 1 pinch
    ground black pepper
  • ½ cup (15 g)
    croutons, crushed into crumbs

Optional garnish

  • fresh basil
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Directions

  1. To make the ricotta, place the cashews, garlic, milk, vinegar, nutritional yeast, olive oil, onion powder, salt, and pepper in a small food processor. Blend until smooth.
  2. Using a vegetable peeler, peel the zucchini into long strips.
  3. Add the spinach to a large pan on medium-high heat, stirring for 1 - 2 minutes. When wilted, set aside.
  4. Preheat oven to 350°F (180°C). To a medium bowl add the passata sauce, garlic, tomato paste, nutritional yeast, oregano, Italian spice, curry powder, and pepper. Mix to combine.
  5. Layer about ½ of the tomato sauce on the bottom of a 9 x 6 inch (23 cm x 15 cm) baking dish.
  6. Place 1 strip of zucchini on a plate and spread a thin layer of ricotta along the length.
  7. Place some wilted spinach on top of that before rolling it into a spiral. Place the rolls in the baking dish, and repeat with the remaining zucchini strips.
  8. Top the rolls with the remaining tomato sauce.
  9. Sprinkle the crushed croutons over the tomato-topped rolls.
  10. Bake on the middle rack of the oven for 12 - 15 minutes, or until the crumbs are golden brown and the tomato sauce is bubbling. Remove from the oven and enjoy while warm!

Notes

  • Passata sauce is a 100% tomato-based, strained, puree.

Storage

  • Store the rolls in an airtight container in the fridge for up to 3 days.
  • The ricotta alone can be stored in the fridge for up to 5 days.

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Judith - June 11, 2022, 11:06 p.m.

Hi there! I love this recipe for dinner parties, along with some side dishes. I've served it to my (non-vegan) friends twice now and it was a hit every time! Peeling the zucchini into strips is a challenge, but totally worth it and fun to make!
I used the leftover cashew ricotta and zucchini (shredded) in a tomato sauce with pasta and it turned out great as well!
Also: thank you for the ingredient conversions and handy checklist! Makes life easier!

PUL Team - June 15, 2022, 6:44 a.m.

Hey there, Judith! Awe you're too kind. This one is more of a labour of love but we're so happy it's worth It. Love the idea to use it on pasta too 😃


Eva Weller - Jan. 12, 2022, 12:16 a.m.

I love this recipe! How many individual rolls does it yield with 1 zucchini?

PUL Team - Jan. 12, 2022, 4:56 a.m.

Hi there, Eva, thanks for the question! It may vary depending on the size of the zucchini and how thick it's peeled, although ours tends to make about 8, plus or minus. We hope this helps for now and you enjoy the rolls if you're able to give them a try 🙂


Rudri - Oct. 6, 2021, 6:54 a.m.

These look so gooodd! I'm really keen on trying this recipe out, but I wanted to know if I could skip the tomato paste/use more sauce instead? I'm unable to get my hands on a smaller pack of the tomato paste, and as most meals that I cook at home involve using fresh tomatoes, I'm a bit apprehensive about buying a big pack of the paste. So could you please let me know a workaround? Thank you so much!

PUL Team - Oct. 6, 2021, 5:33 p.m.

Hey there, Rudri 😊 Thanks for the question. The tomato paste helps give the roll-ups a more concentrated tomato flavour. Feel free to omit it and add more tomato sauce or tomato puree to the sauce to taste if desired. We hope you enjoy the recipe!


Theresa - Aug. 17, 2021, 8:10 a.m.

These were so delicious! I made them as a main along with some pasta and a salad as we could not have asked for a yummier meal.


c - July 24, 2021, 6:37 p.m.

made these today and they turned out amazing, truly worth the effort! they had a complex taste and i loved them


Tiril - July 11, 2021, 2:10 p.m.

I love using the cashew ricotta as the white sauce in my vegan lasagne, and it works perfectly. I just add a bit more water to this recipe:)

PUL Team - July 16, 2021, 4:45 a.m.

So happy you're enjoying this one, Tiril, thank you for the review!