Zucchinis are likely the most productive annual vegetable in your standard garden. I know a lot of people, myself included, have gone from “oh, great! a zucchini!” when seeing another is ready to harvest to “oh, great…a zucchini…”. This zucchini involtini with tofu ricotta might help bring that long lost excitement back into your zucchini game. It’s a strikingly simple and quick dish despite it looking like a labor of love. It will impress people far more than it deserves to and takes me only about 10 minutes to prepare once the tofu is pressed, so I can’t overstate how good this recipe is to have.
When making vegan ricotta, for pretty much 90% of applications I recommend going the tofu route. By far the more popular rendition is made from almonds, is much more expensive and time consuming. Tofu practically is already ricotta, they’re both milk + coagulant, and once it’s surrounded by a good marinara and baked, you can hardly tell the difference.
I topped this with a very special, very savory powder that is akin to magic, and I’ll be posting the recipe for it soon but in the meantime feel free to use any plant based parmesan (or bare bones just sprinkle with nutritional yeast).
Zucchini Involtini with Tofu Ricotta
(serves 2, or 4 as a side)
2 zucchini (medium-large is ideal)
1 block firm or extra firm tofu, pressed
1/4 cup nutritional yeast
1/8 cup lemon juice
1 tsp salt
1/2 tsp garlic powder
2 tsp olive oil
2 tbsp chopped herbs of choice (I used parsley, oregano and thyme but even just parsley will be more than fine. If using dried herbs, use about 1-2 tsp total)
~3 cups marinara (my go to when not using homemade is the everyday 365 roasted garlic. less than $2 a jar and totally good)
1-2 tbsp plant based parmesan
Preheat to 400
To make the ricotta, crumble the tofu then stir in the nutritional yeast, lemon juice, salt, garlic powder, olive oil and herbs. Stir until well combined.
Using a vegetable peeler, peel the zucchini in long ribbons pushing down firmly so that the strips aren’t too thin. Layer 3 together slightly overlapping, place ~1 tbsp tofu ricotta at the end of a strip and roll. Pour the marina at the bottom of an oven safe dish (you want the marinara to be ~1/2 inch deep), then place the zucchini involtini in the marina with the edge of the roll on the bottom.
Bake for 15 minutes, then broil for 5 with the dish quite close to the broiler. Top liberally with parmesan.