Zuchini Ricotta rolls

Zuchini Ricotta rolls

WHAT YOU WILL NEED:
for 3 people

• 2-3 medium zucchinis( I used one yellow and one green but all green is also fine)
• 300g ricotta tofu
• 1 can peeled tomatoes
• 2 garlic cloves, mashed
• 1 medium onion, chopped
• Fresh chopped parsley
• 1-2 tbsp olive oil
• 1 tsp salt

Tofu Ricotta:

• 300g tofu
• 1-2 tbsp olive oil
• 1 tsp yellow mustard(optional)
• Juice from 1/2 lemon
• ½ tsp salt
• 1 tsp nutritional yeast powder (use 2 tsp if using flakes)

HOW TO:

1. 1. In a medium pan, fry the onions with garlic and a pinch of salt and a drizzle of olive oil for about 5-10 minutes;
   2. Add the tomatoes and let it simmer for about 20-25 minutes;
   3. Make thin slices with the zucchinis(Use a mandoline, if you have) and roast it with a drizzle of olive oil and a pinch of salt for about 15-20 minutes at 190°C;
   4. Ricotta: Blend all the ingredients together in a small food processor or using a fork. Set aside;
   5. Using a small spatula or spoon, spread one thin layer of ricotta over the zucchini slices and roll each slice like a spiral;
   6. Transfer the tomato sauce to a large oven proof dish and place each zucchini spiral over the sauce;
   7. Roast it for about 10 minutes at 200°C;
   8. Before serving sprinkle some freshly chopped parsley and optional toasted almonds for extra crunch;
   9. Enjoy!