ANGELINA L aRUE
In a typical summer season, we would have an abundance of zucchini and other squash in our garden. However, for a couple of years we have dealt with squash bugs that have ultimately messed with our growing season. So my zucchini adventures have been few and far between lately.
Fortunately, zucchini is available year-round in our markets. One of my favorite zucchini dishes is of Italian origin. This baked dish resembles lasagna; it is called Zucchini Rollatini. I used to make the dish with fresh mozzarella and top it off with parmesan. However, my new favorite way to prepare it is to create dairy-free ricotta for the filling, plus I use Italian-seasoned bread crumbs to form a crunchy crust on top of the dish.
The combination of tangy tomato sauce, and the zucchini stuffed with a creamy filling makes for a splendid meal. This one is light, due to omitting the dairy products. And it’s a wonderful, hearty way to use up a couple zucchini, if you have some to spare.
Casseroles and baked dishes are quickly coming back into our meal rotation, as we prepare for the weather to cool down. And Zucchini Rollatini will keep it light and fresh with zucchini, tomatoes, and a creamy dairy-free filling. Enjoy food made fresh!
Dairy-Free Zucchini Rollatini
3/4 cup raw cashews 2 tablespoons nutritional yeast 1 tablespoon freshly squeezed lemon juice 1 teaspoon salt ½ teaspoon ground black pepper 1 clove garlic, peeled 14 ounces extra firm tofu ¼ to ½ cup water 2 small zucchinis ½ teaspoon garlic salt 15 to 16 ounces crushed tomatoes ½ cup Italian-seasoned breadcrumbs Olive or avocado oil cooking spray Cover raw cashews with hot water and soak for 15 minutes. Drain. Place cashews in a highspeed blender, (the smoothie attachments work well for this). Add nutritional yeast, lemon juice, salt, black pepper, and garlic. Pulse to begin breaking up the cashews.
Add tofu and ¼ cup water to the nut mixture. Blend on high. If mixture is not loose enough to become creamy, add more water, a little at a time, up to an additional ¼ cup until mixture blends into a thick, smooth consistency, like that of ricotta.
Using a potato peeler, or mandolin, slice the zucchini lengthwise, from blossom end to stem end, into paper-thin ribbons, or thin enough to roll up without cracking.
Place ribbons on paper towels and sprinkle both sides lightly with garlic salt. The salt will pull some of the liquid out of the zucchini. Let rest for about 5 minutes.
Preheat oven to 350° F. Pat zucchini ribbons dry with a paper towel.
Using 2 spoons, scoop a tablespoon dollop of filling onto each ribbon, about 1 inch from the top of the ribbon. Roll the top over the filling and continue rolling each one toward you to encase the filling, creating the rollatini.
Spread about ¼ cup crushed tomatoes in bottom of an approximately 8-inch by 8-inch baking dish. Stand each rollatini into the dish, then sprinkle evenly with half of the bread crumbs. Spoon on the remaining crushed tomatoes, evenly over the rollatini. Then sprinkle the remaining bread crumbs over the top. Spritz the top with a couple of sprays of olive or avocado cooking spray.
Bake in preheated oven for 30 minutes, or until bubbly. Cool for a few minutes before serving. Makes 4 to 6 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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