Vegan Ricotta Stuffed Zucchini
INGREDIENTS
2 large organic zucchini, sliced 1/8" thick lengthwise with mandoline
2 (8 oz) Vegan Kitehill ricotta cheese
1 cup shredded Vegan Violife mozzarella cheese
1/2 cup grated Vegan Violife parmesan cheese
1 large egg (replace with flax egg or vegan cream cheese)
10 sprigs fresh basil, finely chopped
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
1–1/4 cups Rao's Basil Marinara sauce
PROCESS
Preheat the oven to 375 degrees F.
Slice zucchini 1/8" thick with mandoline. Wear a GLOVE!
Line up paper towels on counter. Lay out zucchini and sprinkle with salt to remove excess moisture. Leave for 20 min until sweating happens. Flip over.
Salt the other side. Leave for another 20.
In a mixing bowl, stir together the vegan ricotta, mozzarella, parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish.
Take 3-4 at a time zucchini, rinse off all the salt. Pat dry harshly to remove all the salt and moisture.
Line up zucchini, take 1 tablespoon of mixture, place in the center and roll up the zucchini. Place one by one in the baking dish. Roll side up.
Sprinkle with remaining vegan mozzarella and parmesan. Dab a bit of sauce on top of each roll.
Bake 40 min until brown. Enjoy.
