Zucchini Pinwheels

Ingredients

• • 3 large zucchini, trimmed, sliced lengthwise into 1/8" thick strips

  • Kosher salt

  • Fresh ground pepper

  • 1 Tbsp olive oil

  • 1 cup cashew ricotta

  • 1/3 cup Brazil nut parmesan

  • 1 large egg (Bob's Red Mill Egg Replacer)

  • 1/4 cup chopped fresh basil leaves

  • 1 minced garlic cloves

  • 1 1/2 cup marinara sauce

  • 2 cups vegan shredded mozzarella (Follow Your Heart)

Instructions

• 1. Preheat oven to 400 degrees.

  2. Line a baking sheet with paper towels. Lay zucchini strips flat in a single layer onto the paper towels. Sprinkle each side with 1/4 tsp salt and let stand 15 minutes. This will draw out some of the moisture from the zucchini.

  3. In a medium bowl combine ricotta, parmesan, egg, basic, garlic, salt and pepper to taste.

  4. Spread 1 cup of marinara on the bottom of a 10" round or 9x9 oven safe dish.

  5. Spread a spoonful of ricotta mixture evenly along each zucchini strip, sprinkle with 1 tablespoon of mozzarella. Roll up each zucchini and place in the dish.

  6. Top with remaining 1/2 cup of marinara sauce.

  7. Bake for 25-30 minutes or until pinwheels are heated through.