Zucchini Roll-Ups

With artichoke heart-mushroom “ricotta” filling 

In my latest session of Nutrition in the Time of COVID-19 on IG TV, I encouraged people to travel to Italy with me (from their kitchens.) The current situation has motivated me to resume these “trips”, which I’ve been taking for over 10 years and sharing through this recipe journal.

I’ve found a way to be distracted during the lockdown and a sense of purpose in sharing easy-to-make recipes inspired by diverse cultures from around the world. I hope they motivate you to go on a journey with me!

Determined to prove that we can create delicious, beautiful, and nourishing food at home using humble ingredients, I’m using a combination of fresh and frozen produce, canned and shelf-stable ingredients.

To make the roll-ups, I substituted pasta for thinly sliced zucchini and I’ve created a plant-based interpretation of a ricotta filling which is loaded with protein. The roll-ups sit on a delicious and simple tomato and sweet pepper sauce that takes no time to make.

This dish is kid-friendly and perfect for amateur cooks. Simple, colorful, and Mamma Mia delicious!

Yield: 4-6 servings

Zucchini Roll-Ups

Ingredients

Filling

• ½ medium onion, cut into 4 parts
• 1 cup small mushrooms
• 1 14-oz can artichoke hearts, drained
• ½ cup raw cashews
• ¼ cup raw pecans
• 2 tsp nutritional yeast
• ½ tbsp minced fresh sage
• ½ tbsp lemon zest
• ½ tsp freshly ground black pepper
• ¼ tsp coarse sea salt + more to taste

Sauce

• ½ cup roasted, peeled sweet peppers*
• 2 large cloves of garlic
• ½ tbsp fresh oregano
• 1 tsp dry basil
• 1 tsp balsamic vinegar
• 1 ½ cup

To make roll-ups

• 2 large squashes (I used 1 zucchini and 1 crookneck), thinly sliced with a mandoline ~approx. 1/8”
• 1 tbsp olive oil
• ½ tsp freshly ground black pepper
• ½ tsp nutritional yeast

* For roasted sweet peppers: Roast 6 sweet peppers (halved, cored) at 400 degrees F for 10 min. Cover and rest for 5 min. Peel skin off.

Method

Filling

Use a food processor to mince onions. Add the rest of the ingredients and process for about 30 seconds, until all ingredients have been finely minced and mixture is creamy. Taste and adjust seasoning. Set aside.

Sauce

Combine all ingredients in a blender. Process for 10-15 seconds, until sauce is smooth and homogeneous. Taste and adjust seasoning. Set aside.

To make roll-ups

Pour the sauce on the bottom of a medium baking dish (I used an 8”x12” Pyrex)

Working in batches, lay out a few slices of squash and spread close to 1 tbsp of filling over half of each slice. Roll-up somewhat tightly and place upright over sauce. Repeat until all of the filling is gone and place them together on the dish as to keep each other from unrolling. Roll-up remaining slices and start arranging in between filled roll-ups while safely spreading them around on the dish. Drizzle with olive oil and sprinkle black pepper. Check out the video where I explain this process.

This can be made ahead, covered, and refrigerated for up to 1 day.

Preheat oven at 400 degrees F.

Bake roll-up for 20-22 min until zucchinis are soft and sauce has thickened. Leave dish in oven and turn broiler on high; cook for 4-5 minutes, checking often. Sprinkle with nutritional yeast and serve immediately.