Zucchini Involtini

Have you stepped into the world of vegan cheeses yet? I have and the results are SHOCKINGLY good!
This divine recipe is great way to try things a new way – or not. Both dairy and vegan versions are delicious…

For the sauce:

• 1 punnet Cherry Tomatoes, halved

• 2 tbsp Extra Virgin Olive Oil

• 6 Sprigs of Thyme

• 1-2 cups marinara sauce ( depending how many involtini you make)

• 2 tbsp Red Wine Vinegar

• 1 tbsp Pure Maple Syrup

• Salt and Pepper to taste

• Mix all the ingredients together and bake in a large baking dish at 400F for 20 minutes

Zucchini & Filling:
• 1 cup vegan Ricotta (I used almond )
• 1/2 cup vegan cream cheese
• 1/2 cup vegan mozzarella
• 2 tbsp chopped basil
• 1 tablespoon chopped mint
• 2 teaspoons grated lemon rind
• Salt & pepper to taste, I use JF Spicy Salt
• 4- 6 Zucchini sliced 1/4” thick on a mandolin or with a vegetable peeler & salted for 15 minutes

• Grated Mozzarella (I used a vegan brand) or nutritional yeast for sprinkling.

• Basil chiffonade to sprinkle after baking

Place the zucchini slices on a layer of paper towel and sprinkle with salt. Set aside for 25 minutes. Pat dry and remove excess salt.
Process the cheeses, herbs and seasoning in a food processor . Taste to check seasoning and add more if you wish.
Lay slices of zucchini vertically on a board. Place a teaspoonful of the cheese mixture on the lower third of the zucchini slice. Carefully roll up.
Place the zucchini roll ups in the hot tomato sauce. Spray with olive oil, sprinkle with additional cheese and place in the oven . Bake for 20 minutes until the zucchini is lightly golden.
Serve scattered with basil chiffonade.

Tip: Sauté 2 cups of chopped spinach and/or mushrooms and add to the cheese mixture for added nutrients and a heartier meal.