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    Home » Recipes » Mains

    Vegan Zucchini Roll Ups

    Published: Apr 23, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    241 shares
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    Tender zucchini, vegan ricotta cheese, marinara sauce, and vegan parm make the ultimate healthy comfort food. These vegan zucchini roll ups are the perfect solution to your lasagna craving, at a fraction of the calories!

    Zucchini lasagna roll ups in white baking dish.

    Lasagna is often reserved for special holidays, given that it’s heavy in nature with a fair bit of prep work involved.

    But these vegan lasagna roll ups are simple to whip up, and at a fraction of the calories! Using vegetables to replace the wheat pasta keeps it low-carb and far more wholesome.

    Some added bonuses? This dish is naturally gluten-free, soy-free, egg-free, dairy-free, and free from most common allergens.

    It was inspired by my lasagna stuffed portobello mushrooms, and pairs beautifully with a side of garlic bread, roasted potatoes, or this fresh kale salad.

    Spoon holding up a zucchini roll up with remaining tray below it.
    Jump to:
    • Ingredients + Substitutions
    • Instructions
    • Variations
    • Equipment
    • Storage
    • Expert Tips
    • More vegan zucchini recipes
    • 📖 Recipe

    Ingredients + Substitutions

    Here’s what you’ll need:

    Zucchini, cashews, spices and tomato sauce scattered on kitchen counter top.
    See recipe card for quantities.
    • Zucchini: Choose zucchini that are long for longer strips for rolling. This recipe will also work with eggplant if preferred.
    • Cashews: Use raw cashews that are unsalted. Or sub for sunflower seeds or pepitas for nut free.
      • For low fat, make it a tofu ricotta with extra-firm tofu or use white cannellini beans, but make sure to reduce the water if trying these options.
    • Nutritional yeast: Adds cheesy flavour to the vegan ricotta cheese.
    • Apple cider vinegar: Adds a touch of tang to your cheese. If you don’t have apple cider on hand, you may use white wine or rice vinegar, instead.
    • Tomato sauce: Use your favourite brand of tomato puree or marinara. I’m using homemade.
    • Basil: Use fresh instead of dried for the best flavour, but dried will work, in a pinch. Reduce the quantity to a half teaspoon if using dried.
    • Garlic powder, oregano + salt: Optional for enhanced flavour, but highly recommended.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Begin by slicing your zucchini into â…›-inch strips. Then arrange them on a baking sheet lined with paper towels, in a single layer. Generously sprinkle with salt and set aside for 15 minutes. (photos 1-2)

    Sliced zucchini in baking sheet.

    Meanwhile, add all the ricotta cheese ingredients to a food processor. Blend until smooth. (photos 3-4)

    NOTE: If you do not have a powerful food processor, you may soak the cashews first, to soften them. Soak in boiling hot water for 30 minutes. Then drain and add to your processor.

    Cashews, seasoning and water in food processor, before and after blending.

    Next, combine the tomato sauce ingredients in a small bowl. (photos 5-6)

    Add one cup of the sauce to the bottom of a casserole dish or cast iron pan. (photo 7)

    Small bowl with tomato sauce and herbs being mixed together on left and baking tray with layer of sauce on right.

    By now, your zucchini should be softened. Blot the slices dry and then divide the ricotta cheese mixture among the slices. (photo 8)

    Roll the zucchini strip up from the bottom. (photo 9)

    Vegan ricotta being spread on zucchini slices and hand rolling up the slice.

    Place your vegan zucchini roll ups in a baking dish, standing upright, on top of the sauce layer. (photo 10)

    Ladle the remaining sauce on top of your roll ups and then sprinkle with vegan parmesan cheese, if using. (photos 11-12)

    Zucchini roll ups in baking tray with tomato sauce and vegan parmesan cheese on top.

    Bake for 20-25 minutes, until the zucchini are tender, but not overcooked. Then remove from the oven and serve with black pepper and an extra sprinkle of vegan parm.

    Large baking dish filled with cooked zucchini rolled up with ricotta cheese inside.

    Variations

    You can use this cashew ricotta recipe and method for any style of vegan lasagna.

    Not a fan of zucchini? Try it with eggplant, or stuff mushroom caps, instead. You could also scoop out the flesh and turn these into lasagna stuffed zucchini boats. Or use bell pepper. Get creative!

    You can also check out these lasagna stuffed portobellos. They’re delish! 😉

    Equipment

    Use a sharp knife and a cutting board to slice your zucchini.

    Or you may use a deli slicer or mandoline for perfectly even slices. Use extreme caution if using these tools.

    Storage

    Keep leftovers in a sealed container in your fridge for 2-3 days and reheat in the oven, or on the stovetop.

    You may also freeze your zucchini lasagna roll ups in an airtight container for up to 3 months. Then thaw in the refrigerator overnight, and reheat in the oven.

    Expert Tips

    • If you do not have a powerful food processor, you may soak the cashews first, to soften them. Soak in boiling hot water for 30 minutes. Then drain and add to your processor.
    • Do not skip salting the zucchini. The step is what makes your zucchini soft enough for rolling while releasing excess moisture.

    More vegan zucchini recipes

    • plate of zucchini noodles with bolognese sauce on top.
      Vegan Zucchini Noodles w/ Bolognese
    • Two zucchini halves stuffed with beans, rice, veggies and guacamole.
      Mexican Vegan Zucchini Boats
    • Slice of chocolate zucchini bread on white plate with strawberries and blueberries beside it.
      Healthy Chocolate Zucchini Bread [Oil Free]
    • Air fried zucchini in white plate with raw zucchini in background.
      Air Fryer Zucchini w/ Lemon [Oil Free]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Zucchini lasagna roll ups in white baking dish.

    Vegan Zucchini Roll Ups

    Tender zucchini, vegan ricotta cheese, marinara sauce, and vegan parm make the ultimate healthy comfort food.
    5 from 4 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Course: Main Course
    Cuisine: Italian
    Servings: 6 Servings
    Calories: 222kcal
    Author: Rosa

    Ingredients

    • 2 pounds zucchini approx. 3 medium zucchini

    For the vegan ricotta cheese

    • 1.5 cups raw cashews
    • ¼ cup nutritional yeast
    • 2 tablespoons apple cider vinegar
    • ½ teaspoon garlic powder
    • ½ teaspoon sea salt
    • ½ cup water

    For the sauce

    • 1.5 cups tomato sauce or puree
    • 2-3 tablespoons fresh basil finely chopped
    • ½ teaspoon dried oregano

    Optional garnish

    • ½ cup vegan parmesan
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 375 degrees F (190 degrees C). Then grab a large baking sheet and line it with paper towels or a clean dishtowel.
    • Slice the zucchini lengthwise into â…› inch thick slices. Arrange the slices in a single layer on your baking sheet and sprinkle generously with salt. Set aside and let rest for 15 minutes. (The salt will soften the zucchini, release excess moisture and make them pliable for rolling.)
    • Meanwhile, prepare your cheese by adding all the vegan ricotta ingredients to your food processor. Blend until smooth and set aside.
    • Now, combine the sauce ingredients in a small bowl and set aside.
    • By now, your zucchini should be ready for rolling. Pat the slices dry to remove the excess moisture. Then spread 1 cup of the prepared tomato sauce on the bottom of a baking dish or 10-inch cast iron pan. (Or another oven safe dish.)
    • Add approx. one teaspoon of the ricotta mixture to a zucchini slice, and then starting at the bottom, roll it up. Place it in your baking dish, standing upright, on top of the tomato sauce layer. Repeat with remaining slices. Then top the zucchini roll ups with the remaining sauce, and sprinkle with vegan parm, if using.
    • Cover with a lid, or parchment paper, followed by aluminum foil, and bake for 20-25 minutes, until the zucchini are tender, but not overcooked. Remove from the oven and serve.

    Notes

    If you don’t have a high-speed blender, soak your cashews in boiling hot water for 30 minutes, and then drain, before processing.
    Do not skip salting the zucchini. The step is what makes your zucchini soft enough for rolling while releasing excess moisture.
    Leftovers keep refrigerated for 2-3 days or frozen for up to 3 months.

    Nutrition

    Calories: 222kcal | Carbohydrates: 17g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 272mg | Potassium: 750mg | Fiber: 3g | Sugar: 7g | Vitamin A: 347IU | Vitamin C: 34mg | Calcium: 42mg | Iron: 4mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    241 shares

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    1. Laurie

      October 25, 2022 at 2:19 pm

      I want to make the ricotta to put in a pasta dish Thanksgiving weekend. Do you think it would freeze well if I made it now and froze it? Thanks!

      Reply
      • Rosa

        October 25, 2022 at 4:01 pm

        Hi Laurie, yes it freezes well. Enjoy 🙂

        Reply
    2. Karla

      April 28, 2022 at 11:16 am

      5 stars
      I tried these!! So delicious, I really enjoyed your vegan ricotta, it’s perfect. Thank you Rosa.

      Reply
      • Rosa

        April 28, 2022 at 3:41 pm

        Thrilled you enjoyed Karla. Thanks for the review. 🙂

        Reply
    3. Whitney

      April 28, 2022 at 7:37 am

      How can I add more protein to this meal?

      Reply
      • Rosa

        April 28, 2022 at 3:39 pm

        You could blend up some white cannellini beans into the tomato sauce, or add some chopped walnut pieces for a heartier sauce as I’ve done here in these stuffed portobellos. Enjoy.

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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    241 shares