Zucchini Rollatini with Tofu Ricotta

Stuffed with a homemade tofu ricotta, these rollatini are served with a flavourful tomato sauce.

How long will it take?

1 ¼ hours

What’s the serving size?

Serves 6

What do I need?

For the Tomato Sauce

  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 400 g can diced tomatoes
  • 1 tsp vegetable stock powder
  • 1 tbsp tomato puree
  • 1 tsp sugar
  • 8 basil leaves, torn

For the Tofu Ricotta

  • 400 g firm tofu
  • 200 g cashews, soaked and drained
  • 4 cloves garlic
  • ½ tsp grated lemon zest
  • Juice of 1 lemon
  • 2 tbsp nutritional yeast
  • 1 tsp Italian herb mixture
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp chopped fresh basil leaves
  • 2 tbsp chopped fresh parsley leaves

For the Rollatini

  • 3 large zucchini
  • salt

How do I make it?

  1. Make sauce by heating oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Add diced tomatoes, stock powder, tomato puree, and sugar. Increase heat and bring to the boil, then reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Remove from heat and add in torn basil leaves. Stir well and set aside.
  2. Preheat oven to 200C.
  3. Trim ends off zucchini and slice thinly lengthwise (use a mandolin if you have one). Line 2 baking trays with paper towel and lay zucchini strips in a single layer on the tray and sprinkle generously with salt. Flip to salt the other side. Cover with paper towel and set aside for 15 minutes to draw the excess moisture from the zucchini.
  4. Meanwhile, prepare the Tofu Ricotta by adding tofu, cashews, garlic, lemon zest and juice, nutritional yeast, and Italian herb mixture to a food processor. Blitz to combine then transfer to a bowl and fold in basil and parsley. Set aside.
  5. Use paper towel to wipe excess salt from the zucchini strips. Lay 6 strips on a chopping board making sure they overlap. Spoon a generous portion of the Tofu Ricotta over the strips and roll so that the Tofu Ricotta is enclosed in the zucchini. Repeat with remaining zucchini strips and ricotta.
  6. Pour the tomato and basil sauce into the base of a casserole dish and add the rollatini. Bake for 25 to 30 minutes, or until the sauce is bubbling and the Tofu Ricotta is hot. Remove from oven and set aside for 5 minutes before serving.


  •  Leftover rollatini will keep for up to 5 days in the fridge.
  •  The Tofu Ricotta can be made up to 2 days before use. Store in an airtight container in the fridge.
  • To save time you can assemble the rollatini 1 day before cooking. Store in an airtight container in the fridge.

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