Description
A delicious and healthy recipe for zucchini rolls filled with herbed sun-dried tomato tofu ricotta.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup sun-dried tomatoes, chopped
- 1 cup firm tofu, drained
- 2 tablespoons fresh basil, chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup nutritional yeast
Instructions
- Preheat the oven to 375°F (190°C).
- Slice zucchinis lengthwise into thin strips.
- In a bowl, mix together tofu, sun-dried tomatoes, basil, olive oil, garlic powder, salt, pepper, and nutritional yeast until well combined.
- Place a spoonful of the tofu mixture at one end of each zucchini strip and roll them up.
- Arrange the rolls in a baking dish and bake for 20 minutes.
- Serve warm and enjoy!
Notes
- For extra flavor, add Italian seasoning to the tofu mixture.
- Experiment with different herbs based on your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 rolls
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg