Zucchini Involtini with Vegan Ricotta Filling
Zucchini Involtini with Vegan Ricotta Filling is a delicious and easy-to-make vegan dish that is perfect for a light and healthy meal. The zucchini slices are thinly sliced and roasted until tender, then filled with a creamy vegan ricotta filling made from chickpeas, nutritional yeast, and vegan parmesan cheese. The rolls are then baked until golden brown, and served immediately.
The history of zucchini involtini is a long and winding one, dating back to the early days of Italian cuisine. In the 16th century, Italian cooks began experimenting with ways to stuff and cook vegetables, and zucchini was one of their favorite choices. Over the centuries, zucchini involtini has evolved into a classic Italian dish, and today it is enjoyed by people all over the world. The vegan ricotta filling in this recipe is a modern twist on the traditional filling, which is typically made with dairy ricotta cheese. Chickpeas are a good source of protein and fiber, and they have a mild flavor that makes them a good choice for a vegan ricotta filling. Nutritional yeast is a deactivated yeast that has a cheesy flavor, and vegan parmesan cheese is a plant-based alternative to traditional parmesan cheese. This recipe for zucchini involtini with vegan ricotta filling is a delicious and easy-to-make vegan dish that is perfect for a light and healthy meal. The zucchini slices are thinly sliced and roasted until tender, then filled with a creamy vegan ricotta filling made from chickpeas, nutritional yeast, and vegan parmesan cheese. The rolls are then baked until golden brown, and served immediately.
Zucchini Involtini with Vegan Ricotta Filling Zucchini Involtini with Vegan Ricotta Filling Zucchini Involtini with Vegan Ricotta Filling Zucchini Involtini with Vegan Ricotta Filling
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 medium zucchini, thinly sliced lengthwise
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/4 cup nutritional yeast
  • 1/4 cup vegan parmesan cheese
  • 1/4 cup fresh basil leaves
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the zucchini slices in a single layer on a large baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Bake for 10-15 minutes, or until tender and slightly browned.
  4. Meanwhile, make the filling by combining the chickpeas, nutritional yeast, vegan parmesan cheese, basil, olive oil, garlic, salt, and pepper in a food processor. Process until smooth.
  5. Spread a thin layer of the filling onto each zucchini slice.
  6. Roll up the zucchini slices and place them seam side down on the prepared baking sheet.
  7. Bake for 10-15 minutes, or until the zucchini rolls are golden brown.
  8. Serve immediately.
Why It Works
  • The zucchini slices are thinly sliced so that they cook quickly and evenly.
  • The zucchini slices are roasted until tender, which gives them a slightly caramelized flavor and makes them easy to roll.
  • The vegan ricotta filling is made with chickpeas, nutritional yeast, and vegan parmesan cheese, which gives it a creamy and cheesy flavor.
  • The rolls are baked until golden brown, which gives them a crispy exterior and a warm and inviting aroma.