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Zucchini Roll-Ups



For 4 servings

  • 3 large zucchini 

  • sea salt to sprinkle 

  • 100g bread crumbs (optional)


For the marinara sauce:

  • 1 tbsp olive oil 

  • 1 white onion

  • 2 garlic cloves, minced 

  • 1 tsp dried oregano 

  • 600g passata (tomato sauce)

  • salt and pepper to taste 


Vegan Ricotta

  • 120g cashews (soaked for atleast an hour in boiling water) 

  • 1 block tofu, drained and pressed 

  • Juice from 1 lemon 

  • 1 tbsp nutritional yeast (optional) - to compensate you could do a tbsp of soy sauce 

  • 1 garlic clove 

  • 1 tbsp olive oil 

  • 1/2 tsp sea salt 

  • 1/4 tsp pepper 

  • 2 tbsp water (if needed) 

  • 200g fresh spinach (or you can buy frozen spinach that has already been wilted and you just have to defrost it!)


Garnish - fresh basil 


  1. Begin by soaking your cashews in boiling water and setting them aside an hour before you begin cooking (It is not the end of the world if you do not pre-soak your cashews, it just makes the vegan ricotta more smooth). Also take your tofu out of its packet and press it for at-least an hour before cooking.
    (Note: to press your tofu, wrap it in a kitchen cloth and place something heavy on top of it like a saucepan - this removes all of the excess moisture). 

  2. Trim the ends of each zucchini and peel them lengthwise into 1/4 inch (6mm) thick slices using a mandolin or vegetable peeler. You can also do it by hand but its difficult to get them thin enough without breaking them. Lay your zucchini slices on a piece of baking paper and sprinkle with sea salt. Leave them for 5-10 minutes to soften. 

  3. Now begin your marinara sauce. In a frying pan add 1 tbsp of olive oil and your chopped onion. Sauté for 5 minutes or until the onion is golden and translucent. Next add your minced garlic and dried oregano and cook for 2 more minutes. Now add your tomato passata to the pan. To get all of the passata out of the jar add a little bit of water to it, put the lid back on and shake it. Then add the remaining sauce to the pan. Take the pan off the heat and set aside. 

  4. To make the vegan ricotta add all of the ingredients to a food processor EXCEPT THE SPINACH and process until smooth and creamy. Then place aside in a small bowl. 

  5. Wilt the spinach in the microwave for 30 seconds and then let cool. Once cool, squeeze out all of its liquid. Place the wilted spinach in the same bowl as the vegan ricotta and mix until combined.

  6. Now it is ready to assemble! Preheat the oven to 200 degrees (C) fan-force. Place 3/4 of the sauce in the bottom of a large casserole dish. Dab the zucchinis with kitchen paper to remove the excess liquid that the salt had drawn to the surface. Spread the vegan ricotta mixture generously along each zucchini slice. Roll up each slice and place the rolls side-by-side in the baking dish slightly submerged in the tomato sauce to stop them unrolling.

  7. Top the dish with the remaining tomato sauce and a sprinkle of fresh bread crumbs. Bake for 25-30 minutes or until the zucchini rolls and bread crumbs are golden and cooked. 

  8. Once ready top with fresh basil, a sprinkle of cracked pepper and serve with a side of bulgur or couscous!

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