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Vegan Grilled Zucchini Rollups Stuffed with Lemon-Basil Ricotta & Slow-Roasted Tomatoes

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Fresh and flavorful vegan zucchini rollups filled with creamy lemon-basil cashew ricotta and topped with sweet slow-roasted tomatoes for a light Mediterranean-inspired dish.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Grilling and Roasting
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

  • 3 large zucchini, sliced lengthwise into thin strips
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups raw cashews, soaked for 2 hours
  • 3 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 garlic clove
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh basil leaves
  • 3 tablespoons unsweetened almond milk
  • 2 cups cherry tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Fresh basil leaves for garnish (optional)
  • Lemon zest for garnish (optional)
  • Crushed red pepper flakes for garnish (optional)

Instructions

  1. Preheat oven to 300°F (150°C) and line a baking tray with parchment paper.
  2. Place cherry tomatoes on the tray, drizzle with olive oil, and season with oregano and salt.
  3. Roast tomatoes for about 40 minutes until soft and caramelized.
  4. Slice zucchini lengthwise into thin strips using a mandoline or vegetable peeler.
  5. Brush zucchini strips with olive oil and season lightly with salt and pepper.
  6. Grill zucchini strips in a grill pan or skillet for 2–3 minutes per side until tender with grill marks.
  7. Drain soaked cashews and add them to a food processor with lemon juice, nutritional yeast, garlic, salt, pepper, basil, and almond milk.
  8. Blend until smooth and creamy, adding more almond milk if needed.
  9. Spread about one tablespoon of ricotta mixture onto one end of each zucchini strip and roll tightly.
  10. Arrange zucchini rollups on a serving plate and top with slow-roasted tomatoes.
  11. Garnish with basil leaves, lemon zest, or red pepper flakes before serving.

Notes

  • Grill zucchini properly to reduce excess moisture.
  • Store leftovers refrigerated for up to 3 days.
  • Serve chilled, at room temperature, or lightly warmed.
  • Sunflower seeds or vegan cream cheese can replace cashews.
  • Eggplant slices can be used instead of zucchini.
  • Balsamic glaze adds a sweet and tangy finishing touch.

Nutrition

Find it online: https://savorymomskitchen.com/vegan-grilled-zucchini-rollups-stuffed-with-lemon-basil-ricotta-slow-roasted-tomatoes/