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Ingredients
Scale
- 3–4 medium to large zucchinis
- 1 ½ cups tomato sauce/marinara
- 1 cup dairy-free ricotta cheese
- 1 cup dairy-free Parmigiano Reggiano, finely grated
- ⅔ cup dairy-free mozzarella cheese
- 1 egg (or egg substitute for vegan)
- 3 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 2–3 large garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Additional salt for zucchini
Instructions
- Preheat oven to 425°F and slice zucchinis lengthwise into thin pieces.
- Sprinkle sliced zucchinis with salt and let them sweat for 5 minutes. Bake for 1 minute and pat dry.
- Mix the dairy-free ricotta, ½ cup of dairy-free Parmigiano, basil, garlic, egg, salt, and pepper in a bowl.
- Spread ½ cup tomato sauce in a baking dish, set aside the rest.
- Overlap 2 zucchini slices, spread filling, roll up and place seam side down in the dish.
- Top with 1-2 tablespoons of tomato sauce and sprinkle with remaining dairy-free mozzarella and Parmigiano.
- Bake uncovered for 25-30 minutes until cheese is melted and golden brown.
Notes
Ensure zucchini slices are uniformly sliced for even cooking.
Let rolled zucchini rest for a few minutes before serving for better structure.
Feel free to adjust seasoning and herbs according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg