A fresh take on a classic Italian dish
Having an Italian fiancé, I know the importance of comfort food. Pasta is regularly served in our house and the only animal product we typically buy from the grocery store is parmesan. I do my best to keep my kitchen vegan and healthy, but sometimes we crave our childhood favorites. This dish is an homage to the balancing act of home cooking, staying true to our dietary preferences while enjoying the flavors and tastes we grew up with. I can say this is a much healthier version with extra veggies that will leave you wanting more.
P.S. The parm sprinkled on top can be vegan, real, or left without. I leave it up to you!
Ingredients
1 large zucchini (3-4 medium)
1 tbsp olive oil
5 cloves of garlic
1/2 minced white onion
1 8oz container of mushrooms
1/2 can of tomato paste
1 bunch of minced basil (2 tbsp)
1/2 cup of tomato sauce
Vegan parmesan to top
1 tsp salt
1 tsp pepper
Preparation
1. Thinly slice the zucchini, place on baking sheet, drizzle olive oil and sprinkle salt. Bake at 400 degrees for 10 minutes.
2. Finely chop vegetables. Add onion and garlic to a pan, once translucent add mushrooms. Season with salt and pepper.
3. Add the tomato paste once mushrooms are tender and top with finely chopped basil. The consistency should be thick.
4. Add a layer of tomato sauce to the bottom of the baking dish.
5. Pat the zucchini dry and place 1 tbsp of filling into the zucchini, then roll up. Place each rollatini at the bottom of the dish.
6. Once finished, add a small layer of sauce to the dish.
7. Cover with vegan parmesan. Bake at 375 degrees for 15- 20 minutes. Enjoy!