ats
tgh
The rolling and cutting…I have trouble making these things pretty sometimes. Sometimes I get really lucky, other times, meh. But because I’ve made them five times in three weeks, I’ve learned some things. Tips for beautiful rolls:
I just suggest you have a bit of patience when trying to conquer this recipe. It’s not hard it just requires a teensy tiny bit of finesse to try and make them look beautiful.
Make sure your zucchini is tender. If it’s not, the zucchini will crack when you try and roll it. It won’t affect the flavors at all, it’s just not as pretty.
Bake your rolls after you’ve rolled them again, just for a few minutes. If any water leaks out of the zucchini, use a paper towel to sop it up. Super simple.
Serve them up with your favorite red sauce and basil on top. Everything looks prettier with basil sprinkles.
Cheesy Vegan Zucchini Roll Ups
You'll Need...
- 2 large zucchini, sliced longways into 1/4-inch thick strips
- 1-2+ Tbsp. olive oil
- salt + pepper
- 1 recipe of my Vegan Cashew Ricotta
- 2 cups of your favorite red sauce
- roughly chopped basil for topping, optional
Directions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Brush olive oil onto your sliced zucchini and season both sides with salt and pepper. Place on your parchment paper and bake for 15-20 minutes, or until the sliced zucchini is tender. *
- Remove from the oven and carefully place the slices on a paper towel-lined baking sheet. Top with additional paper towel, and let them sit for 10 minutes. Dab off any additional moisture with paper towel.
Full Recipes>>Cheesy Vegan Zucchini Roll Ups