Tender zucchini slices rolled with creamy plant-based ricotta, baked in marinara sauce for a low-carb Italian dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
3 medium zucchini
1 block 14 ounces firm tofu drained
2 cups fresh spinach chopped
2 cloves garlic minced
1/4 cup nutritional yeast
1 tablespoon lemon juice
2 tablespoons olive oil divided
1/4 cup fresh basil chopped
2 tablespoons fresh parsley chopped
1/2 teaspoon dried oregano
Salt to taste
Black pepper to taste
2 cups sugar-free marinara sauce
Instructions
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Slice zucchini lengthwise into thin strips and salt lightly. Let rest 15 to 20 minutes, then pat dry.
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Sauté garlic in olive oil, add spinach, and cook until wilted.
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Combine tofu, spinach mixture, nutritional yeast, lemon juice, herbs, salt, and pepper.
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Spread marinara sauce in baking dish.
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Place filling on zucchini slices and roll tightly.
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Arrange seam-side down in dish and top with remaining sauce.
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Bake at 375 degrees Fahrenheit for 25 to 30 minutes.
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Rest 5 minutes before serving.