THESE!!!!! I have gone and impressed myself with this dish and am pumped to share it with y'all.
Involtini is an Italian word for small bites of food consisting of an outer layer wrapped around a filling. Traditionally the outer layer can be meat, seafood or vegetable based. Obviously I went the veg route, and chose zucchini, though eggplant or lasagna noodles would work here too.
For the filling, I made the most lovely vegan ricotta with soaked cashews, a bit of tofu, lemon, nutritional yeast and fresh basil. The zucchini is sliced on a mandolin and given a quick sear in a cast iron pan so they are pliable. You then just spoon some of the filling onto the end of each zucchini slice, roll em up and bake them on top of my easy & delicious marinara sauce. To finish the dish I garnish it with garlicky panko crumbs and extra basil. I served whole wheat aglio e olio on the side and greens dressed with a balsamic vinaigrette. SO GOOD. Some crusty bread on the side would be a good addition...or even I could see serving the baked cheesy zucchini JUST with crusty bread. Really any combination would work. I would totally just smash the cheesy zucchini rolls onto my bread and dunk in marinara. yum. yum. yum.
I'm going to say this recipe serves 3-4 people. I usually make double the amount of ricotta because I like to have leftovers and smear it on toast for breakfast or lunch. Throw some sauteed mushrooms or roasted red peppers on there? Hell ya.
If you are feeding a family though, it probably wouldn't hurt to just double everything. (ricotta, sauce, number of zucchini needed.) Especially if, like me, leftovers are your jam. You could bake them in two small round or square pans like pictured, or just use a large rectangle/ lasagna pan.
Cashew Tofu Basil Ricotta
Zucchini & Assembly
Hey! I'm Trisha