YIELD: 3-4 servings (about 24 rolls)
TIME: 1 hour 35 minutes

Whole30 Zucchini Lasagna Rollups

2 medium zucchini (about 7-inches long)
1, 8oz Kite Hill Ricotta Cheese
1/4 cup finely chopped parsley
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8-1/4 teaspoon black pepper
1, 24oz jar marinara sauce
red pepper flakes, optional
basil or parsley to top
1/2 cup raw cashew pieces
1/4 cup nutritional yeast
1/2 teaspoon salt
scant 1/2 teaspoon garlic powder
Step 1.
Slice zucchini 1/8-inch thick using a mandolin slicer. Lay in a single layer on kitchen towel. Sprinkle generously with salt and let sit for 20-30 minutes. (This draws the water out for a more desirable, non-mushy texture.)
Step 2.
Meanwhile, mix together the ricotta, parsley, garlic powder, salt, and pepper in a bowl. Set aside.
Step 3.
In a food processor fitted with the “S” blade, add the cashews. Process until evenly and finely ground. Add the nutritional yeast, salt, and garlic powder. Pulse a few times until fully combined. Pour mixture into a bowl.
Step 4.
Add 1/2 cup of the parmesan to the ricotta mixture and mix together until combined.
Step 5.
Preheat oven to 350° F. Pour the entire jar of sauce into a 9x13 baking dish. Spread evenly.
Step 6.
Blot zucchini dry with another towel gently pressed on top. Spread about 1 tablespoon of the ricotta mixture from end to end on each zucchini slice. Roll tightly and place vertically in baking dish with sauce. Repeat until about 24 rolls are made, spacing evenly in the dish.
Step 7.
Bake for 30 minutes. Sprinkle with cashew parmesan and bake for another 10 minutes. Top with chopped basil, parsley, and/or red pepper flakes. Serve hot.

This recipe uses:

Ricotta Cheese

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