Zucchini Roll Ups – Low Carb Vegetarian Dinner
Zucchini Rolls are low carb Italian-inspired plant-based rolls filled with creamy tofu ricotta and baked in marinara sauce for a light yet satisfying dinner.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
3 medium zucchini sliced lengthwise into thin strips
1 ½ cups firm tofu drained and pressed
2 tablespoons nutritional yeast
2 cloves garlic minced
1 teaspoon Italian seasoning
1 cup finely chopped spinach sautéed and cooled
1 ½ cups thick marinara sauce sugar free
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
Fresh basil for garnish optional
Instructions
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Slice zucchini lengthwise into thin strips and lightly salt. Let rest 15 minutes and pat dry.
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Preheat oven to 375°F.
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Blend tofu, nutritional yeast, garlic, Italian seasoning, salt, and pepper until creamy.
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Fold in sautéed spinach.
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Spread a thin layer of marinara sauce in a baking dish.
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Place filling at one end of each zucchini strip and roll tightly.
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Arrange seam-side down in the dish and spoon light sauce over top.
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Drizzle olive oil and bake 20 to 25 minutes until tender.
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Rest 5 minutes before serving and garnish with fresh basil.
Notes
Use thick marinara to prevent excess moisture. Pat zucchini thoroughly dry before assembling for best texture.