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Zucchini Rolls with Herbed Sun-Dried Tomato Tofu Ricotta Recipe

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Delightfully savory and creamy, these Zucchini Rolls with Herbed Sun-Dried Tomato Tofu Ricotta are a perfect vegan appetizer or light meal. Thinly sliced zucchini is rolled with a flavorful tofu-based ricotta mixed with sun-dried tomatoes, herbs, and vegan cheeses, then baked in a rich pasta sauce until bubbly and golden. This dish combines fresh vegetable goodness with a satisfying, cheesy plant-based filling, ideal for entertaining or a nutritious family dinner.

Ingredients

Filling

  • 10 ounces firm or extra firm tofu
  • 3 ounces vegan cream cheese (or more tofu for vegan cheese alternative)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian herb blend
  • 1 teaspoon dried basil (or 1/4 cup fresh basil, chopped finely)
  • 2 tablespoons chopped sun-dried tomato (finely chopped)
  • 1/2 cup vegan mozzarella
  • 1/4 cup vegan parmesan

Zucchini and Sauce

  • 2 or 3 medium zucchinis (depending on size and number of slices needed)
  • 14 ounces pasta sauce or marinara sauce of choice
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons balsamic vinegar
  • 3/4 cup veggie grounds, vegan ground beef, or cooked lentils
  • 1/4 cup vegan mozzarella or vegan parmesan to sprinkle on top
  • Fresh herbs such as basil or parsley for garnish
  • Additional crushed red pepper flakes (optional, for garnish)

Instructions

  1. Make the filling: Crumble the tofu into a medium mixing bowl and add the vegan cream cheese and olive oil. Use a fork to press and mash the mixture until somewhat smooth. Mix in the salt, garlic powder, onion powder, nutritional yeast, black pepper, Italian herb blend, dried or fresh basil, and chopped sun-dried tomatoes thoroughly.
  2. Add cheeses: Incorporate the vegan mozzarella and vegan parmesan into the mixture, pressing and mixing until well combined and homogeneous.
  3. Prepare zucchini slices: Use a vegetable peeler to slice the zucchini into thin strips. It’s okay if some slices are uneven or shorter; typically, use two slices per roll. Trim edges if necessary to keep strips a consistent width for easy rolling.
  4. Prepare the baking dish and sauce: Spread the pasta or marinara sauce evenly in an 8 x 11-inch baking dish. Mix in crushed red pepper flakes, balsamic vinegar, and veggie grounds (or your chosen protein substitute) to the sauce, stirring until evenly combined.
  5. Assemble zucchini rolls: Set up a rolling station. Take one or two zucchini strips and spread a spoonful of the tofu ricotta filling onto each strip, leaving at least an inch of space at both ends for easier rolling. Roll the zucchini gently but tightly and place each roll snugly into the prepared sauce in the baking dish. Keep the rolls close but leave a small gap between each for even cooking.
  6. Bake the rolls: Place the baking dish in a preheated oven at 400° F (205° C) and bake for 25 minutes, allowing the flavors to meld and the zucchini to tenderize.
  7. Add cheese and continue baking: Remove from oven and sprinkle the remaining vegan mozzarella or parmesan over the rolls. Cover the dish with parchment paper and bake for an additional 10 to 15 minutes.
  8. Brown the cheese: Remove the parchment paper and bake for another 5 minutes to allow the cheese to brown. Alternatively, broil for 2–3 minutes, watching carefully to avoid burning.
  9. Rest and garnish: Remove the dish from the oven and let it cool for 5 to 10 minutes. Garnish with fresh herbs like basil or parsley and sprinkle with crushed red pepper flakes if desired before serving.

Notes

  • If you prefer a firmer ricotta texture, press the tofu beforehand to remove excess moisture.
  • Use fresh basil for a more vibrant herb flavor in the filling.
  • The number of zucchini rolls depends on the size of your zucchini and how thinly you slice them; adjust baking dish size accordingly.
  • For gluten-free, check that your pasta sauce and vegan cheeses are certified gluten-free.
  • The vegan cream cheese can be substituted with more tofu or cashew cream for different texture preferences.
  • Broiling the cheese at the end adds a nice golden finish but watch carefully as vegan cheeses can burn quickly.

Find it online: https://cookedbysarah.com/zucchini-rolls-with-herbed-sun-dried-tomato-tofu-ricotta-recipe/