Zucchini Stuffed with Veggies and Tofu Ricot

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5 from 1 vote

Zucchini Stuffed with Veggies and Tofu Ricot

Fresh garden produce made into perfectly scrumptious zucchini rolls.

Prep Time20

Cook Time30

Total Time50

Course: Entrees

Cuisine: Italian

Diet: Vegan

Servings: servings

Calories: 127kcal

Author: Kathy Carmichael

Ingredients

In a blender cup, combine the following ingredients

1 ½ tablespoon tahini
2 cloves garlic finely chopped
3 tablespoons nutritional yeast
Pinch of freshly ground nutmeg
1 ½ teaspoon mellow white miso
3 tablespoon lemon juice
¼ teaspoon ground black pepper
1 large shallot
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh basil
2 Tablespoons water
14 ounces extra firm tofu I do not blend this with the other ingredients; I prefer to crumble it, but you can also blend it

Now, saute the following ingredients:

1 large onion chopped
2 cloves garlic minced
8 ounces sliced mushrooms

You will also need:

Zucchini slices
1 jar Portobello Mushroom Meir Glen Pasta sauce
Fresh spinach leaves

Instructions

Press the tofu to get out excess water. I prefer to crumble the tofu and add the blended mixture to it. If you prefer creamy ricotta, blend the tofu with the ingredients.
Stir in blended ingredients and set aside.
Preheat oven to 375 degrees
Pour ¼ of the sauce into the bottom of a glass Pyrex 9 X 13-inch pan.
Take one slice of zucchini
Spread tofu ricotta on zucchini
Place the mushroom/onion, garlic combo over the slice
Add spinach to cover mushrooms
Carefully begin at one end and roll, while simultaneously pushing the ingredients inside the circle
Place it in the plan with the pasta sauce and repeat.
When all the zucchinis are rolled, cover the tops with remaining mushrooms and then top with pasta sauce.Cover with aluminum foil, tenting it so as not to disturb your rolls.
Bake for 45 minutes covered

Notes

First, you can cut the zucchini thin with a knife. But, I prefer using my Mandolin to cut the slices thin enough to use as noodles. You can also make this recipe with sweet potatoes, also using the Mandolin to slice the potatoes thin enough.

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