Vegan Zucchini Roll-Ups (Cheesy Plant-Based Stuffed Zucchini)
🌱 Vegan Zucchini Roll-Ups 🥒
These Vegan Zucchini Roll-Ups are thin zucchini slices wrapped around a lentil filling, baked in tomato sauce, and finished with dairy-free cheese that pulls when you lift one. No eggs. No dairy. The zucchini stays tender. The filling stays savory.
I love salting the slices so they bend without tearing. Don’t overfill the roll or the cheese slides off. A few minutes under the broiler is what browns the top. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Roll-Ups 💚
- 🌱 Completely vegan
- 🥒 Tender zucchini wraps
- 🫘 Lentil filling
- 🧀 Dairy-free cheese pull
- 🍅 Tomato sauce base
- 🍽️ Low-carb dinner
The Secret to a Roll That Stays Closed
Slice the zucchini thin and salt it so it softens. Pat dry, then roll. A thick filling pushes the seam open, so use a small spoon. Sauce under the rolls keeps them from sticking. Cheese goes on for the last 10 minutes so it melts and browns instead of drying out.
Frequently Asked Questions ❓
Can I use a vegetable peeler? 🥒
A mandoline or a sharp knife is better. Ribbons that are too thin tear.
What if I don’t have lentils? 🫘
Finely chopped mushrooms work. Cook them until the liquid is gone.
How do I store them? 🧊
Fridge 3 days. Reheat covered so the zucchini doesn’t dry out.
🌱 Vegan Zucchini Roll-Ups
Ingredients 🛒
- 2 large zucchini, sliced lengthwise
- ½ teaspoon salt
- 1 cup cooked lentils
- ½ cup tomato sauce, plus 1 cup for the pan
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 cup shredded vegan mozzarella
- Chopped parsley, for serving
Instructions 👩🍳
- Salt the zucchini slices and let them sit 10 minutes. Pat dry.
- Cook onion and garlic 4 minutes. Stir in lentils, ½ cup tomato sauce, and Italian seasoning.
- Spread 1 cup tomato sauce in a baking dish. Spoon filling onto each slice and roll. Place seam-side down.
- Top with vegan mozzarella. Bake at 375°F (190°C) for 25–30 minutes, until the cheese is melted and lightly browned.
- Rest 5 minutes. Finish with parsley.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 190 |
| Protein | 11g |
| Net carbohydrates | 16g |
| Total carbohydrates | 22g |
| Fiber | 6g |
| Total fat | 6g |
| Sodium | 520mg |
Estimates based on zucchini rolls with lentils, tomato sauce, and vegan mozzarella. Exact numbers may vary by cheese brand.
Notes & Tips 💡
- If a slice cracks, overlap two shorter pieces.
- A pinch of chili flakes in the filling is excellent.
- These are best the night you bake them, while the cheese still pulls.
- Don’t skip the pat-dry or the rolls water down the sauce.
These Vegan Zucchini Roll-Ups are saucy, stuffed, and stretchy on the lift. A low-carb plate that still feels like comfort food. 🥒🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
Comments
No comments yet. Be the first!