Lower Carb Plant-Based Ricotta Zucchini Rollups

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lower carb plant-based ricotta zucchini rollups

if you’re looking for a satisfying and lower carb option that’s both plant-based and packed with flavor, these ricotta zucchini rollups are a perfect choice.

seriously, we are OBSESSED with this recipe!

the combination of tender zucchini, creamy tofu ricotta, and savory marinara creates a dish that’s light yet filling.

the taste of these rollups is absolutely delicious – they have a rich, cheesy flavor from the vegan ricotta made with tofu and vegan cream cheese.

paired with the bright and tangy marinara sauce and melted vegan cheese on top, it’s a comforting, hearty meal without being too heavy.

the texture is equally satisfying – the zucchini is tender but still holds up well, while the creamy ricotta adds a velvety smoothness to every bite.

one of the best parts about this dish is that it’s a lower carb option.

instead of using traditional pasta, zucchini slices act as the “pasta,” making it a great alternative if you’re watching your carb intake.

plus, the tofu ricotta adds a nice boost of plant-based protein, making these rollups both nutritious and filling.

tips for slicing zucchini

when slicing your zucchini, aim for around 1/4 inch thick slices.

this thickness gives the zucchini enough structure to hold the filling but still be tender when baked.

using a mandoline slicer can help achieve consistent slices, but a sharp knife works well, too. just take your time to get even slices so they cook evenly.

how to avoid watery zucchini

zucchini can release quite a bit of water when baked, but there are a couple of tricks to avoid watery rollups. after slicing the zucchini, sprinkle a little sea salt on each slice and let them sit for about 10 minutes.

this will draw out some of the excess moisture.

you can then blot the slices with a paper towel before baking them.

also, baking the zucchini for about 10-12 minutes before rolling them up helps reduce the water content while keeping the texture firm.

add-ins and substitutions

if you want to mix things up, try adding some sautéed spinach or mushrooms to the ricotta filling for extra veggies and flavor. f

or a little spice, sprinkle some red pepper flakes or smoked paprika into the ricotta mixture.

if you’re looking for a nut-free option, you can swap the vegan cream cheese for a little extra tofu or use a store-bought nut-free vegan cream cheese.

you can also try different sauces like a cashew-based cream sauce or even a pesto for variety.

protein content

thanks to the tofu and vegan cream cheese, these zucchini rollups pack a good amount of plant-based protein.

each serving offers a nice dose of plant protein, making this dish a great option for a post-workout meal or for anyone looking to incorporate more plant-based proteins into their diet.

vegan cheese options

when it comes to vegan cheese, there are plenty of options. for this recipe, you can use shredded mozzarella-style vegan cheese for that classic, melty topping.

brands like miyoko’s, good planet, violife, and follow your heart all offer great vegan cheese options that melt beautifully.

if you’re looking for a more robust flavor, a vegan parmesan or even a smoky gouda-style vegan cheese would work well here.

storage

if you have leftovers, these zucchini rollups store well in the fridge.

place them in an airtight container and they’ll last for 3-4 days. to reheat, just pop them in the oven at 350°F for about 10-15 minutes, or until warmed through. y

ou can also freeze them! store them in a freezer-safe container, and when you’re ready to eat, thaw overnight in the fridge and reheat in the oven.

if you like my Lower Carb Plant-Based Ricotta Zucchini Rollups, you’ll also love these other recipes of mine!

Unreal Healthy Plant-Based Gluten-Free Broccoli Pizzas

Plant-Based Convenient Veggie & Hummus Pasta

Cozy Sun-Dried Tomato & Chickpea Kale Soup

Plant-Based Spanakopita Baked Spaghetti Squash

Protein-Packed Green Goddess Pasta Salad

Plant-Based Protein “Breadsticks” (11g+ per breadstick!)

Blue Zone Lentil and Chickpea Gemista

Revitalizing Salad with Carrot Ginger Miso Dressing

Savory Vegan Protein-Packed Breakfast Sandwiches

Delicious Plant-Based Chickpea & Spinach Nuggets

Satisfying Coconut Tofu Salad with Curry Tahini Dressing

Baked Sweet Potatoes with Nourishing Plant-Based Miso Basil Butter

are you going to make my Lower Carb Plant-Based Ricotta Zucchini Rollups!?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

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