Zucchini Involtini with Almond Ricotta
Ingredients
Almond Ricotta
-
1
cup
sliced almonds, soaked for at least 1 hour
-
¼
cup
hot water, plus extra
-
½
teaspoon
lemon zest
-
1
tablespoon
lemon juice
-
2
teaspoons
olive oil
-
2
teaspoons
light miso
-
2
tablespoons
nutritional yeast
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
to taste
sea salt
-
¼
cup
fresh basil leaves, finely sliced
Zucchini Involtini
-
2
large
zucchinis
-
to coat/cook
tablespoons
olive oil
-
to taste
sea salt and ground black pepper
-
1 ½
cups
prepared marinara sauce, plus extra
-
to taste
chili flakes
-
to taste
chopped fresh basil
-
for serving
vegan 'parm'
Instructions
- Prepare the almond ricotta by blending soaked almonds, hot water, lemon zest, lemon juice, olive oil, miso, nutritional yeast, garlic powder, onion powder, and salt until smooth. Stir in basil and refrigerate.
- Slice zucchinis lengthwise into thin strips, toss with olive oil, salt, and pepper.
- Grill zucchini slices until charred on both sides, then remove and set aside.
- Preheat the oven to 350°F and pour marinara sauce into a baking dish.
- Assemble the involtini by placing a tablespoon of ricotta on each zucchini slice and rolling it up. Place the rolls in the marinara sauce.
- Cover the dish with foil and bake for about 25 minutes until warmed through.
- Serve with additional marinara, chili flakes, chopped basil, and vegan 'parm'.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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