Recipe Directions

1. After peeling the skins from the zucchini, cut them into long thin “noodles” with a mandolin, or a potato peeler. Set aside.

2. To make ricotta, process 2 cloves garlic and 1 teaspoon salt. Add spinach, cauliflower, pine nuts, lemon juice, water (about 1/2 a cup,  just enough to make this into a pate consistency) parsley, and oregano. Process in food processor.

3. To make marinara, place sun dried and regular tomatoes, 1 clove garlic, olive oil, water, 1 teaspoon salt, and basil in blender. Blend until desired chunkiness or creaminess is obtained.

4. Scoop tablespoon of “ricotta” filling into each “noodle” and roll up. Place in a pan and drizzle with marinara. I put mine in the dehydrator for a few hours and it was very tasty.

Rawleen's Thoughts

By rawleen

Tofu ricotta lasagna rollups were one of my famously loved recipes as a vegan.

I needed a replacement, and this was a winner.

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Comments

Top voted

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How many zucchini? It doesn't seem to be in the ingredient list (yet) . . . but the recipe does look great!

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I updated the ingredient list with Zucchini (3), which is how many I used for this recipe. I had a little leftover which I used to top a few slices of eggplant, but you could add more Zucchinis too. Either way, it's delicious!

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how many would you say this serves?

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how many would you say this serves?

Top Voted
4 votes
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I updated the ingredient list with Zucchini (3), which is how many I used for this recipe. I had a little leftover which I used to top a few slices of eggplant, but you could add more Zucchinis too. Either way, it's delicious!

Top Voted
4 votes
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Vote up!
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Vote down!

How many zucchini? It doesn't seem to be in the ingredient list (yet) . . . but the recipe does look great!

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Sounds deee-lish!

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