Zucchini is a summer squash that possesses many essential minerals such as potassium, iron, and magnesium. Also can be served and substituted pasta dishes when the zucchini is shaped into noodle-like spirals. Eating seasonally is an important topic that been greatly discussed as it assists in designing better eating habits. Zucchini rolls recipe – a delicious vegan dish.
Vegan Zucchini Rolls
Suitable for all squash and eggplants
- 3 large Zucchini
- 1 lb Nuts mix / Tofu (preferably soaked in water)
- 1 bundle Basil
- 10 olives
- 2 lemon
- A handful of chopped almonds
- 3 tbsp olive oil
Preheat the oven grill to 390°F. Make sure the fan is on while cooking to circulate the air.
Slice the zucchini into thick slices; marinate in olive oil and lemon juice.
Grind the mixed nuts/tofu in a food processor with half of the basil, then add lemon juice, salt and/or vegan milk to taste.
Spread a teaspoon of filling on each zucchini slice, sprinkle with basil and roll (from the narrow end to the wide end).
Place the rolls standing on their side, sprinkle lemon juice and chopped almonds on top.
Cook in the oven for 15-25 minutes until the top is well-roasted.
Serve hot or cold.