Today I'm picking zucchinis from my garden to make a special garden to table dinner recipe and I have a special sous chef helper today! We are making dairy free zucchini rollatini which is a delicious high protein low carb vegan recipe. With the leftover zucchinis from my garden I also made double chocolate healthy zucchini muffins! If your garden is overflowing with zucchinis right now these are some yummy zucchini recipe ideas!

chocolate zucchini muffin recipe- https://chantyveggie.com/chocolate-zu...
zucchini rollatini recipe - https://chantyveggie.com/zucchini-rol...

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Zucchini rollatini
2-3 zucchinis thin sliced into strips using a veggie peeler- only use the outer part, not the seedy part -15 zucchini slices total

Tofu ricotta
- 1 package firm tofu, drained
- 1/4 cup nutritional yeast
- Juice of 1 lemon plus the zest
- 2 cloves minced garlic
- Handful of fresh basil
- 1/4 tsp salt and fresh pepper

about 3/4 cup Marinara sauce
Vegan cheese shreds

Slice zucchini into thin strips using a vegetable peeler. Set aside. Blend up tofu ricotta recipe in a food processor.
Spread ricotta mixture onto the zucchini strips. Sprinkle with dairy free cheese. Roll up from the bottom to the top into pin wheels. Spread out about 1/2 cup marinara on the bottom of a 7x13 “ baking dish. Lay the zucchini roll ups on top of the marinara. Top with a dollop of more marinara. Bake at 375 for 25 minutes uncovered. Sprinkle cheese on at the end, cover and bake for another 5 minutes.


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