Zucchini Rolls with herbed sun-dried tomato tofu ricotta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini rounds layered with herbed tofu ricotta, tomato ragu, and cheese, then baked until bubbly. A meatless take on lasagna roll-ups with elegant presentation and rich, savory flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 10 ounces firm or extra firm tofu
- 3 ounces vegan cream cheese (Or more tofu)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons nutritional yeast
- 1/2 teaspoon black pepper
- 1 teaspoon Italian herb blend
- 1 teaspoon dried basil (or use 1/4 cup fresh basil chopped finely)
- 2 tablespoons chopped sun dried tomato (chop them into really small pieces)
- 1/2 cup vegan mozzarella
- 1/4 cup vegan parmesan
- 2 or 3 zucchini (depending on the number of slices you like and the baking dish you are planning to use)
- 14 ounces pasta sauce (or marinara sauce, of choice)
- 1/4 teaspoon pepper flakes
- 2 teaspoons balsamic vinegar
- 3/4 cup of veggie grounds (or vegan ground beef or cooked lentils)
- 1/4 cup vegan mozzarella (or vegan parmesan)
- fresh herbs (like basil or parsley)
- crushed red pepper flakes
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 512mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 405mg
- Calcium
- 342mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 512MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.