Zucchini Manicotti

Ingredients

• 3 large zucchini
• 1 cup raw cashews, soaked in hot water for 20 minutes (or 1 cup firm tofu, crumbled)
• 2 tablespoons fresh lemon juice
• 2 cloves garlic
• 1/4 cup fresh basil leaves, plus more to serve
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt, plus more for the zucchini
• 2 1/2 cups marinara sauce (organic store-bought or homemade)
• 1 cup shredded plant-based mozzarella (optional)
• 1 tablespoon olive oil
• Black pepper, to taste

How to make it

1. 1

   Peel the zucchini into long, thin ribbons with a vegetable peeler or mandoline, working lengthwise. You want 12 to 16 wide ribbons. Lay them on a towel, sprinkle lightly with salt, and let them sit 10 minutes, then pat dry — this draws out the water so the rolls don't go soupy in the oven.

2. 2

   Make the ricotta: drain the soaked cashews and blend them with the lemon juice, garlic, basil, nutritional yeast, salt, 2 tablespoons of water, and a grind of black pepper until smooth and creamy, about 1 minute, scraping down the sides once.

3. 3

   Spread 1 cup of the marinara over the bottom of a 9x13 baking dish.

4. 4

   Lay two zucchini ribbons on the counter, overlapping them slightly to form one wide strip. Spoon 2 tablespoons of the ricotta onto the lower end, then roll up gently and place seam-side down in the dish. Repeat with the remaining ribbons and filling.

5. 5

   Spoon the remaining marinara over the rolls and scatter the plant-based mozzarella over the top, if using. Drizzle with the olive oil.

6. 6

   Bake at 375°F for 25 minutes, until the sauce is bubbling at the edges and the cheese is melted and golden in spots.

7. 7

   Let the dish rest 10 minutes before serving — the rolls set up as they cool. Finish with torn basil and an extra crack of pepper.