Zuchini Ricotta rolls

Zuchini Ricotta rolls

for 3 people

  • 2-3 medium zucchinis( I used one yellow and one green but all green is also fine)
  • 300g ricotta tofu
  • 1 can peeled tomatoes
  • 2 garlic cloves, mashed
  • 1 medium onion, chopped
  • Fresh chopped parsley
  • 1-2 tbsp olive oil
  • 1 tsp salt

Tofu Ricotta:

  • 300g tofu
  • 1-2 tbsp olive oil
  • 1 tsp yellow mustard(optional)
  • Juice from 1/2 lemon
  • ½ tsp salt
  • 1 tsp nutritional yeast powder (use 2 tsp if using flakes)


    1. In a medium pan, fry the onions with garlic and a pinch of salt and a drizzle of olive oil for about 5-10 minutes;
    2. Add the tomatoes and let it simmer for about 20-25 minutes;
    3. Make thin slices with the zucchinis(Use a mandoline, if you have) and roast it with a drizzle of olive oil and a pinch of salt for about 15-20 minutes at 190°C;
    4. Ricotta: Blend all the ingredients together in a small food processor or using a fork. Set aside;
    5. Using a small spatula or spoon, spread one thin layer of ricotta over the zucchini slices and roll each slice like a spiral;
    6. Transfer the tomato sauce to a large oven proof dish and place each zucchini spiral over the sauce;
    7. Roast it for about 10 minutes at 200°C;
    8. Before serving sprinkle some freshly chopped parsley and optional toasted almonds for extra crunch;
    9. Enjoy! 

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