INGREDIENTS
â–¢2 to 3 firm zucchini, sliced lengthwise, 1/4-inch thick (you will need 12 slices)
â–¢1 bag (10 ounces) baby spinach
â–¢1 1/2 cups vegan ricotta cheese (you can make your own with silken tofu, nutritional yeast, apple cider vinegar, lemon juice, salt and firm tofu.
â–¢1/2 cup vegan parmesan cheese (you can make your own with raw cashews, nutritional yeast, sea salt and garlic powder.
â–¢1 egg replacer, such as flax egg or aquafaba
â–¢2 to 3 cloves garlic, minced
â–¢1/2 teaspoon Italian seasoning
â–¢salt and fresh ground pepper, to taste
â–¢2 cups tomato sauce/marinara sauce
â–¢3/4 cup vegan mozzarella cheese shreds (you can use So Delicious Dairy Free Mozzarella Style Shreds.
â–¢2 tablespoons thinly sliced fresh basil
INSTRUCTIONS
Preheat oven to 350F.
Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. Set aside.
Slice the zucchini, lay them flat on a baking sheet or any other flat surface, sprinkle with salt, and set aside for 15 minutes.
Spray a skillet with cooking spray and set over medium heat.
Add spinach to the skillet and cook for 2 minutes, or until wilted.
Remove spinach from skillet and let cool for a couple minutes.
In a medium bowl, combine prepared baby spinach, vegan ricotta cheese, vegan parmesan cheese, egg replacer, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.
Lay out the slices of zucchini on a cutting board (or any other working surface), wipe them down, and place a spoonful of the vegan cheese mixture on top of each zucchini slice.
Roll up and transfer to the prepared baking dish, seam-side down.
Repeat with remaining zucchini and vegan cheese mixture.
Spoon marinara on top of the zucchini, and sprinkle all over with vegan mozzarella cheese shreds.
Bake for 25 to 30 minutes, or until bubbly and the zucchini is tender.
Garnish with basil ribbons.
Serve