This post may contain affiliate links, which means I may receive compensation if you make a purchase using the links. All opinions are my own.
Trouble getting in all your veggies? Think zucchini is bland? Do what I do. Use it to replace something like noodles, and surround it with deliciousness.
I love fall. The weather gets cooler (except it was 92 today in Las Vegas) and it gets to be the temperature when you don’t need an air conditioner or a heater. I really, really hope that fall hits Las Vegas soon.
This recipe is sort of fall-inspired. Even though it isn’t very cool here, it feels like the right time to have some food that would warm me up (if the weather was colder). Plus, I had a zucchini that needed to be eaten. So there you go.
Zucchini Roll-Ups (vegan, gluten-free, oil-free, grain-free, nut-free, low-FODMAP, cholesterol-free, flourless)
- 1 medium zucchini
- 1 cup marinara sauce (I used my own recipe)
- 1/3 block of extra-firm tofu
- 1 tbs of lemon juice
- pinch of salt
- Preheat oven to 400F.
- In a blender or food processor, combine tofu, lemon juice and salt until you obtain a ricotta-like consistency.
- Cut the ends off the zucchini. Using a vegetable noodler or a very sharp knife, create long, wide noodles.
- Mix about 1/3 of the marinara with the tofu ricotta.
- Use about 1/2 of the remaining marinara to spread over the bottom of a baking pan
- Using a spatula, spread the tofu mixture in a thin layer over the zucchini noodles and roll them up. Place them upright in the baking pan and cover with the remaining sauce.
- Bake for 25-30 minutes, until zucchini is tender.
Eat the whole thing yourself. It’s only 250 calories and very filling. And you’ll probably forget the zucchini’s even there.
Nutritional information (250 calories):