Zucchini Rollatini

I have to say, it felt good to cook again. Things have been a little hectic and, unfortunately, I have been resorting to take-out or quick, throw-together meals that I can pack and take to work with me. So even though I am extremely tired and have been sick all week, I was craving a nice, home-cooked meal. Something comforting, but still relatively healthy sounded good. The Zucchini Rollatini was perfect! Instead of stuffing pasta shells, thin slices of zucchini were used to envelope the tofu “ricotta” mixture. Pasta was still used as a side, but the zucchini definitely stole the show.

Zucchini Rollatini
Ingredients:
3-4 small zucchini
3/4 block of firm tofu
1/2 cup raw cashews
1/4 cup nutritional yeast
2 tsp miso paste
Juice of half of lemon
1 tsp garlic powder
dried basil
dried oregano
salt and fresh ground pepper, to taste
Pasta sauce of choice

Directions:
1. Preferably you should soak your cashews before using them. Soak overnight in water or for at least an hour prior to using. Once ready to make the meal, drain cashews and place in a blender or food processor with about 1/2 cup of water. Blend until smooth.
2. To make the tofu ricotta: Combine the cashew cream, tofu, nutritional yeast, lemon juice, miso, garlic powder, pinch of salt and pepper in the blender and pulse until combined, but not completely smooth. Adjust seasonings to taste and set aside.
3. Preheat oven to 375F. Thinly slice zucchini length-wise and place in a single layer on a baking sheet lined with parchment paper. Spray with cooking spray and lightly season with salt, pepper, oregano, and basil. Roast in oven for about 10 minutes and slightly tender.
4. Prep a casserole dish with a thin layer of pasta sauce on the bottom. Keeping the zucchini slices on the baking sheet (let cool first), gently overlap 4 slices side by side. Place about 2 Tbsp of the “ricotta” mixture towards one end of the slices and gently roll up the zucchini around the mixture. Repeat with remaining zucchini slices. You will not use all of the tofu “ricotta”.
5. Transfer the zucchini rollatini to the prepared baking dish. Sprinkle with Daiya mozzarella cheese, if using, and bake rollatinis in the 375F oven for 10-15 mins, or until heated through.
6. I chose to serve the Zucchini Rollatini with Trader Joe’s tri-color pasta. I also mixed a scoop of the ricotta into the pasta for some extra flavor and protein! (*Note: Trader Joe’s tri-color pasta is incredible. Not only are they cute little pasta shapes, but the ingredient list is simple, consisting of wheat flour, spinach, beets, carrots, and…. No artificial ingredients, preservatives, or coloring!)

Roast the zucchini


Cook your pasta


Make the "ricotta"


Roll up and bake the rollatinis


Serve and enjoy!

I’m off to enjoy the beautiful day we are having today! Have a great weekend everyone 😀

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