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53K views · 996 reactions | RICOTTA & SUN DRIED TOMATO ZUCCHINI ROLL UPS! This filling is 💣 serve cold • Zucchini: 4 small/medium zucchini, sliced into 1/4 inch slices lengthwise Olive oil Salt • Ricotta mixture: 1 cup ricotta cheese 1 1/2 cups finely shredded Parmesan cheese 1/2 cup shredded baby spinach 1/2 cup chopped walnuts 1/3 cup minced sun dried tomatoes 1 tsp lemon zest 1 tsp dried oregano 1/4 tsp salt Pepper to taste • Tahini mixture: 3 tbsp tahini 1/4 cup Greek yogurt 1/2 tbsp balsamic vinegar 1 tbsp water 1/2 tbsp honey 1/4 tsp salt Pepper to taste *if needed, add water 1/2 tbsp at a time to thin* • Fresh parsley, for serving • 1️⃣Preheat the oven to 425. Line a sheet pan with parchment paper and set aside.2️⃣Drizzle some olive oil onto the sheet pan. Add the zucchini to the sheet pan, then drizzle some olive oil over the top and season with salt. Place the zucchini in the oven for 15-18 minutes, flipping halfway. Remove and allow it to cool.3️⃣While the zucchini roasts, make the filling. Add all ingredients to a bowl and mix to combine. Place it in the refrigerator for 15 minutes. 4️⃣Next, place the zucchini onto a flat surface and add a couple spoonfuls of the filling. Roll the filling so that it is cylindrical. Roll the zucchini up around the filling and repeat until you have used everything up.5️⃣Make the sauce. Add all ingredients to a small bowl and mix to combine. 6️⃣To serve, spread a smear of the sauce onto a plate, top with the eggplant and then garnish with the parsley, if using. • #wholefoodsmarket #easyrecipes #recipeoftheday #tastemade #tastingtable #igreels #inthekitchen #f52grams #sidedish #salads #vegetarian #veggielover #zucchini #makeitdelicious #cookfromscratch #vegetarian #justeatrealfood #mealprepping #goodmoodfood #glutenfree #glutenfreefood #easyrecipes | Caitlin Greene

44K views · 24K reactions | 🤩🔥"GET NEW VEGAN COOKBOOK - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.healthy.plan Vegan Zucchini Rollatini By @Dr.vegan Ingredients 4-5 zucchinis sliced Olive oil for drizzling 1 cup 240g fresh vegan ricotta 1 lb 500g fresh spinach, chopped and cooked basil leaves chopped (or to taste) 1 tbsp Italian seasoning Pinch of salt to taste 1 cup 240ml marinara sauce vegan mozzarella cheese Instructions PrePrepare and Cook Spinach: Wash the spinach thoroughly. In a large skillet over medium heat, add the chopped spinach and cook until wilted and any water has evaporated, about 3-5 minutes. Set aside to cool. Once cool, squeeze out any excess water. Prepare the Zucchini: Clean the zucchinis, pat them dry, and trim off the ends. Slice each zucchini into 4 slices, making adjustments to the end pieces so they lay flat. Bake the Zucchini: Lay the slices on a baking sheet, drizzle with olive oil, and add a dash of salt. Bake for 15-20 minutes or until they have softened. Allow them to cool slightly on a plate covered with paper towels. Prepare the Filling: In a mixing bowl, combine the vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and a dash of salt. Assemble the Dish: Coat the bottom of an 8×8 inch baking dish with marinara sauce. Lay out each zucchini slice and spread a generous amount of the vegan ricotta mixture evenly across the entire surface of each slice Roll up the slices and position them in the baking dish. Bake: Drizzle additional marinara sauce over the top and evenly sprinkle with vegan mozzarella cheese. Place the dish back in the oven and bake for another 20 minutes, or until the dish is heated through and the cheese has melted. Enjoy: Allow the rollatini to cool for a few moments before serving. Comment "😍" if you want to try this! |

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413 reactions · 126 shares | Use up the last of your summer zucchini with this fun take on low carb lasagna. Our Golden Brown Turkey Sausage adds satisfying flavor and protein while the three cheeses and tomato basil sauce lets you know it’s lasagna. Thanks for the recipe assist, Sunkissed Kitchen Recipes. Get the recipe on our website by searching "Zucchini Lasagna Cups" or grab it here: https://bit.ly/3XmjJxI | Jones Dairy Farm | Jones Dairy Farm · Original audio

1.3M views · 19K reactions | Chicken Zucchini Bake ✨ https://hungryhappens.net/chicken-zucchini-bake-low-carb/ | hungry happens | hungry happens · Original audio

135K views · 5.3K reactions | 💯 şahane 👌🏻ellerinize sağlık 👉🏻 @teresacante66 #medaglioni#melanzane#alforno | Türkan Kültür | enfarkli_mutfak · Original audio

68K views · 5.4K reactions | Day 6 of the 31 Day Vegetarian Challenge: Zucchini Ravioli ☀️ Comment 👉 "zucchini" and I'll send you the recipe! With no pasta involved, this ravioli is a low-carb alternative that is foolproof to make (and perfect for using up all that garden-fresh zucc)! #zucchinirecipes #summerrecipes #vegetariandinners #lowcarbpasta #veggiepasta #zucchininoodles | Sarah Bond | Katy Perry · Firework

133K views · 1.8K reactions | POPCORN CAULIFLOWER 🔥You’ll love this! 🤗 Cauliflower is so versatile that you can easily sneak in some veggies in your diet without actually noticing it…😜 Those cauli „wings“ are full of flavour, beautifully tender a delicious lunch or dinner idea! 😋 Much love Maya ✨ RECIPE (4 servings each 313cal/8P/55C/5F): -1 cup (130g) flour -1 cup (250ml) water -salt and pepper to taste -1 Cup (100g) breadcrumbs -1 head cauliflower (cut in florets) COAT it in the batter/THEN breadcrumbs/BAKE at 180C/360F for 25mins Sauce: -2 Tsp oil -2 cloves garlic -1/4 cup (60g) Chili Sauce -3 Tbsp ketchup -2 Tbsp vinegar -2 Tbsp agave -2 Tbsp water FRY garlic/ADD remaining ingredients/STIR until we’ll combined/TOSS cauliflower in there #veganrecipes #veganfood #cauliflower #cauliflowerwings #fyp #cooking #healthyrecipes #popcorn #cauliflower #cauliflowerpopcorn | Recipe Journal | Recipe Journal · Original audio

16K views · 419 reactions | Delicious Zuchinni Recipe! #easyrecipe #zuchinni #castiron #viralrecipe #thomaskeller #keto #mealprep #castironcooking The zuchinni doesn't need a lot of seasonings for it to be the Star of this dish! I enjoy it's natural flavor with a hint of Sea Salt & a nice char. I sliced the zuchinni, scored diagonally, sprinkled with Pink Himalayan Sea Salt and let sit for 20 minutes(be sure to pat off the excess moisture). Next, I added to hot Avocado oil in a cast iron pan and seared for 6 minutes, then baked at 350⁰ for 5-6 minutes..Finally I topped with cheese & fresh parsley. Enjoy! | keto_country | Abby Posner · Reflect And Rise

Family Cookbook Recipes | Cheesy Garlic Zucchini Steaks | Facebook

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