Zucchini Roll-Ups: sneak a whole zucchini into a single meal

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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
  1. Preheat oven to 400F.
  2. In a blender or food processor, combine tofu, lemon juice and salt until you obtain a ricotta-like consistency.
  3. Cut the ends off the zucchini. Using a vegetable noodler or a very sharp knife, create long, wide noodles.
  4. Mix about 1/3 of the marinara with the tofu ricotta.
  5. Use about 1/2 of the remaining marinara to spread over the bottom of a baking pan
  6. 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.
  7. 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):


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