zucchini rolls with creamy ricotta

Avoiding dinner boredom, tofu myths, and rollin' stuff up!

A package of tofu can go a long way. And in so many directions.

I know for some people tofu is a confusing and foreign thing, but for others tofu represents a meal waiting to be made.

If you find yourself in the former category, hang tight because getting familiar with tofu will change your culinary life (plant-based or not). If you’re the latter and a tofu lover like me, get excited for this fresh and fun-to-make meal.

Before we unpack some tofu stereotypes, let me walk you through this recipe.

• First, we’re going to make a ricotta-inspired filling in the food processor. It will only take a few minutes.

• Then we peel some zucchinis into long ribbons.

• Next, we layer a few ribbons together, spoon some ricotta on top, and roll ‘em up.

• Add some bottled marinara, tomato sauce or passata (more on the difference below), bake and serve!

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How-to Video

This video shows you exactly how to peel the zucchinis into ribbons, stuff ‘em, and roll ‘em up! It’s simple but have a watch before you get going on the recipe. Note the ribbon overlap, the discarding of the first and last peels, and the placement of the ricotta.

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