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ZUCCHINI INVOLTINI ROLLS WITH CASHEW RICOTTA (VEGAN)

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This Vegan Zucchini Involtini with Cashew Ricotta Recipe is a simple low-carb take on traditional Lasagna Rolls that’s healthy, gluten-free, delicious and so easy to make! So if you’re looking for a quick zucchini recipe, this Mediterranean casserole with flavorful tomato sauce is just perfect!

Involtini di Zucchini (or Involtini di Melanzane = eggplant) is an Italian dish traditionally made by spreading ricotta cheese on eggplant or zucchini slices, rolling them up, and baking them in tomato sauce. It’s similar to lasagna rolls but kept way easier, gluten-free, and low-carb!
Anyway, these zucchini lasagna rolls are a healthier, vegan version of traditional Involtini that tastes flavourful, rich, and indulgent, but are actually incredibly light and lower in calories!

Ingredients
For the Zucchini
* 2-3 (400 g) medium zucchini or sub eggplants
* salt to sprinkle
For the Sauce
* 1 full recipe (400 ml) tomato sauce or 400 ml jarred marinara sauce
* 1 ½ cups (180 g) vegan cashew ricotta or vegan cream cheese, *see step 1
* 1 (1 ) large onion finely chopped
* 2 (2 ) cloves of garlic minced
* 4 tbsp (4 tbsp) parsley chopped
* salt and pepper to taste
* cooking spray I use canola oil spray
To Garnish (optional)
* vegan parmesan cheese
* fresh herbs e.g. basil, parsley, cress, green onions

https://biancazapatka.com/en/zucchini-involtini-rolls/