Vegan Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta & Slow Roasted Tomatoes

The Vegan Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta & Slow Roasted Tomatoes are tasty. They have 210 calories per serving and take 50 minutes to make. Serve your Vegan Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta and Slow Roasted Tomatoes cucumber mint yogurt-free salad, vegan lentil soup, grilled tofu steak, vegan Focaccia Bread, or garlic herb flatbread. It contains zucchinis, olive oil, salt, cherry tomatoes, dried oregano, garlic powder, black pepper, cashews, lemon juice, lemon zest, basil leaves, nutritional yeast, garlic cloves, and water. You may keep your dish in the refrigerator for three days.

STATS:

• Calories: 210 kcal
• Preparation time: 20 minutes
• Serving size: 2 rollups
• Cuisine: Mediterranean
• Total time: 50 minutes
• Course: Appetizer
• Diet: Vegan
• Servings: 4
• Cook time: 30 minutes

EQUIPMENT:

• Pastry brush
• Spoon
• Cutting board
• Sharp knife
• Blender
• Mixing bowl
• Baking tray
• Grill pan

INGREDIENTS:

ZUCCHINI ROLLUPS:

• 2 large lengthwise sliced zucchinis
• 1 tbsp olive oil
• Half tsp salt
• 1/4 tsp black pepper

SLOW ROASTED TOMATOES:

• Half tsp dried oregano
• One and a half cups halved cherry tomatoes
• 1/4 tsp salt
• 1 tbsp olive oil
• Quarter tsp garlic powder

LEMON-BASIL VEGAN RICOTTA:

• 1 cup soaked cashews
• 2 tbsp lemon juice
• One tsp lemon zest
• Quarter cup fresh basil leaves
• 2 tbsp nutritional yeast
• 1 small garlic clove
• Quarter cup water
• Salt

INGREDIENT NOTES:

ZUCCHINI:

• We use zucchini as the base wrap for your meal. It gets soft after we grill and becomes easy to roll. Also, it gives a low-carb option and makes your dish light. You may use eggplant slices or cucumber slices as an alternative.

OLIVE OIL:

• Olive oil helps you grill and roast your ingredients. It gives healthy fats and a little taste to your dish. You may utilize avocado oil or coconut oil as another idea.

CHERRY TOMATOES:

• They get sweet and rich after we slowly roast them. Also, they include depth and juiciness to your meal. You may use grape tomatoes or sun-dried tomatoes as per your choice.

CASHEWS:

• Cashews provide a creamy vegan ricotta texture to your dish. They blend smoothly and give a mild flavor. You may replace it with almonds or silken tofu as per your preference.

LEMON JUICE & ZEST:

• They give freshness and brightness to your meal. Also, they maintain the creamy texture of your dish. You may utilize lime juice as another idea.

BASIL:

• Basil provides a fresh herbal taste to your meal and a Mediterranean taste to your filling. We may use parsley or spinach as another option.

NUTRITIONAL YEAST:

• It gives a cheesy flavor without using dairy products in your recipe. You may use vegan cheese or miso paste as per your choice.

WATER:

• Water adjusts the consistency of vegan ricotta and makes your mixture smooth. You may use unsweetened plant milk or coconut water as another choice.

DRIED OREGANO:

• Dried oregano gives a warm, earthy Mediterranean taste and maintains the sweetness of your tomatoes during roasting. We may use Italian seasoning mix as another idea.

GARLIC:

• We use garlic in vegan ricotta to give a deep savory taste and maintain the creaminess of cashews in your recipe. It improves the overall taste and gives a slightly sharp aroma to your dish. You may utilize garlic powder or roasted garlic as per your preference.

INSTRUCTIONS:

1. Heat your oven to 160°C and put cherry tomatoes on your tray.
2. You will drizzle olive oil, then season with salt, garlic powder, and oregano & roast for 30 minutes.
3. We will lengthwise slice your zucchini into thin strips and brush them with salt, olive oil, and pepper.
4. Then grill them for 3 minutes on both sides and place them aside to cool.
5. Also, soak cashews for 2 hours, then blend lemon juice, zest, basil, salt, nutritional yeast, garlic, and cashews into your blender.
6. You may add water while blending if you feel the need.
7. Now spread a spoonful of vegan ricotta on a grilled zucchini slice and include a few roasted tomatoes.
8. Lastly, roll them and arrange them on your plate.

SERVING SUGGESTIONS:

MAIN:

• Vegan Lentil Soup
• Stuffed Bell Peppers
• Grilled Tofu Steak

BREADS:

• Vegan Focaccia Bread
• Garlic Herb Flatbread

SALADS:

• Mediterranean Chickpea Salad
• Cucumber Mint Yogurt-Free Salad

TIPS:

• You will thinly slice your zucchinis so they roll easily.
• We will chill your ricotta before using it for a better taste.
• Also, you may use toothpicks for a neat presentation of your meal.
• You must roast tomatoes slowly to get deep sweetness.

STORAGE INFORMATION:

FRIDGE:

• Keep your dish in the vessel for three days.

FREEZER:

• Freezing your dish is not really preferred.

FAQs:

Can I make my dish early?

• Yes, but you must assemble before serving to get a better texture.

How can I make my dish nut-free?

• You may replace cashews with tofu-based ricotta as per your choice.

Should I bake zucchini instead of baking it?

• You may bake your zucchini for 12 minutes at 180°C.

NUTRITIONAL INFORMATION:

Net carbs: 8 grams

Total carbs: 12 g

Fiber: 4 grams

Protein: 7 g

Iron: 2.1 milligrams

Calcium: 65 mg

Vitamin A: 980 IU

Sodium: 180 milligrams

Potassium: 420 mg

Calories: 210 kcal