Everyday cooking

Zucchini Rotolo

A lovely vegan recipe for those who want to impress! Baked zucchini rotolo with Violife just like Cheddar Shreds and Violife just like Pamesan! Enjoy!

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Cooking time40 min
Prep time25 min
DifficultyMedium
ServingsPortions 4

Dinner

lunch

Italian

Vegetables

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INGREDIENTS
DIRECTIONS

1 pack Violife just like Cheddar Shreds (3/4 for filling and 1/4 for topping)
1 pack Violife just like Parmesan (2 Tbsp for topping)
3-4 large zucchinis, thinly sliced
2 cups frozen peas
2 garlic cloves
Zest of 1 lemon
2 tbsp of fresh oregano, finely chopped and stalks discarded
2 tbsp of mint, finely chopped
salt and pepper

FOR THE SAUCE:

2 tbsp olive oil
2 tbsp garlic, finely minced
2 tsp fresh oregano
½ tsp ground cinnamon
½ cup dry red wine
3 cups of passata
1 tsp of maple syrup
sea salt and pepper
basil to serve

On a griddle pan with some olive oil slightly chargrill the zucchini slices.
To make the filling, blanch the peas in boiling water, drain and mash. Place in a large mixing bowl with Violife just like Cheddar Shreds, Violife just like Parmesan, herbs, garlic, lemon zest, salt and pepper. Combine. Place mixture in the fridge.
To make the sauce, heat the olive oil in a saucepan. Add the garlic and fry lightly. Add the cinnamon and wine and allow to reduce a little before pouring in the passata and seasoning with maple syrup salt and pepper. Stir to combine and bring the mixture to a simmer for approximately 5-7 minutes. Turn off the heat and pour the sauce into 1 large lasagne dish.
Preheat oven to 400°F.
Lay zucchini strips on a board and place one Tbsp of filling on top. Gently roll up and place in the baking dish. Repeat with the remaining zucchini strips and mixture. Sprinkle Violife just like Cheddar Shreds and 2 Tbsp of Violife just like Parmesan over the top and place in the oven for approximately 30 minutes or until golden. Serve with basil leaves.