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VEGAN SPINACH RICOTTA ZUCCHINI CANNELLONI

Updated: Jan 25, 2022

Can comfort food be healthy? YES! Here’s proof: VEGAN SPINACH RICOTTA ZUCCHINI CANNELLONI.

So good you’ll forget it’s low carb, low fat, low calorie and cholesterol-free!!




Made with just a few, good-for-you ingredients, this recipe will hit all the right spots! It’s perfect just the way it is but you can modify it to give it your personal touch or to switch it up if you make it more than once. Since it so easy, you probably will.

Here are some ideas to give this recipe a different spin: add some more protein and texture to the marinara by adding in some soy crumbles, fold in some sautéed mushrooms into the spinach ricotta mix, or top the rolls with some vegan shredded mozzarella for some melty goodness... so many possibilities!!


The filling for these zucchini cannelloni is a simple, yet delicious, ricotta-like mixture made out of tofu that’s processed with some spices and seasoning until smooth. Then, cooked onions and spinach are added and processed into the mixture, resulting in creamy, savory goodness. This is then rolled into zucchini slices that are covered in marinara and baked to perfection.

You can eat this on its own, or serve it with some garlic bread, a green salad, or whatever you like. Any way you eat it, it will be delicious... Mangia!



VEGAN SPINACH RICOTTA ZUCCHINI CANNELLONI


WHAT YOU'LL NEED:

  • 1 block firm tofu, pressed

  • 3 Tbsp nutritional yeast

  • 1 Tbsp dried Italian seasoning or basil

  • 1 Tbsp lemon juice

  • 1 clove garlic, minced

  • 1 Tbsp olive oil

  • 1 tsp salt, plus more to taste

  • Pepper to taste

  • 1 Cup onion, chopped

  • 1 Tbsp olive oil

  • 1 clove garlic, minced

  • 6 generous handfuls of spinach

  • 3 large zucchinis

  • 1 1/2 cups marinara sauce

HOW TO MAKE IT:

  1. Make the ricotta base first by placing the tofu, nutritional yeast, Italian seasoning, lemon juice, one clove garlic, olive oil and 1 teaspoon salt. Process until smooth.

  2. Leave mixture in the food processor and heat some oil in a large skillet over medium heat. Add the onions and cook until soft and translucent. Add garlic and cook with the onions until fragrant (about one minute). You can add salt, pepper or any seasoning you want at this point to increase flavor.

  3. Add the spinach to the skillet with the onion and garlic, and cook until wilted. Transfer to the food processor with the ricotta. Process until smooth and well incorporated.

  4. Slice your zucchini using a mandoline so that it is quite thin. Place sliced zucchini in a single layer over a towel or paper towel. Sprinkle salt over the zucchini slices and let rest for about 15 minutes. The salt will bring out the moisture from the zucchini.

  5. Preheat your oven to 350°F.

  6. Add about 1/2 cup of the marinara sauce to a deep lasagna baking pan and spread to cover the bottom of the pan completely.

  7. Pat your zucchini slices dry with a towel and begin to make the rolls.

  8. Take one teaspoon of the spinach ricotta and spread over each slice of the zucchini. Carefully roll each slice with the ricotta to form a tight roll. But, not too tight so you don’t squeeze the filling out of it.

  9. Repeat with each slice and place the rolls in the baking pan side by side. Once done, pour any leftover ricotta over the rolls, and pour the rest of the marinara sauce on top. You can grate some vegan parmesan on top if you want.

  10. Bake for 30 minutes. Allow to cool for a couple of minutes before serving.

  11. Enjoy!




Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!

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