Zucchini Cannelloni with Marinara Sauce
Zucchini Cannelloni with Marinara Sauce
Prep
20min
Total
40min
Servings
4
Ingredients
13
Level
Mod
Prep
20min
Total
40min
Servings
4
Ingredients
13
Level
Mod
Recipe by:Trisha and Kuteer
Zucchini Cannelloni with Marinara Sauce
Prep:20minTotal:40minServes:4
Ingredients
Cannelloni
Marinara sauce
Brazil nuts Parmesan
Directions
Canneloni
  1. Spread zucchini slices in a tray and sprinkle with a little salt and a drizzle of lemon juice. This marinade will make the slices more flexible for when you roll the cannelloni.
  2. In a food processor, blend cashew nuts, lemon juice, nutritional yeast and salt to have a smooth paste.
  3. Lay three zucchini slices side-by-side lengthwise, overlapping a bit to form a rectangle. Shape 2 tablespoons of cashew paste into a cylinder and place at a short end of rectangle. Starting from filling end, roll zucchini to make the cannelloni. Repeat with remaining zucchini and paste.
Marinara sauce
  1. Blend all the ingredients into a smooth sauce.
Brazil nut Parmesan
  1. Mix ground Brazil nuts with tamari and dehydrate for about 2 hours at 108°F / 42°C. If you don’t have a dehydrator you can use the oven at the lowest temperature possible.
Assembly
  1. Pour some sauce on a plate and place 2 cannelloni at the center. Top with the chopped olives and Brazil nuts Parmesan.
Ingredients
Cannelloni
Marinara sauce
Brazil nuts Parmesan
Directions
Canneloni
  1. Spread zucchini slices in a tray and sprinkle with a little salt and a drizzle of lemon juice. This marinade will make the slices more flexible for when you roll the cannelloni.
  2. In a food processor, blend cashew nuts, lemon juice, nutritional yeast and salt to have a smooth paste.
  3. Lay three zucchini slices side-by-side lengthwise, overlapping a bit to form a rectangle. Shape 2 tablespoons of cashew paste into a cylinder and place at a short end of rectangle. Starting from filling end, roll zucchini to make the cannelloni. Repeat with remaining zucchini and paste.
Marinara sauce
  1. Blend all the ingredients into a smooth sauce.
Brazil nut Parmesan
  1. Mix ground Brazil nuts with tamari and dehydrate for about 2 hours at 108°F / 42°C. If you don’t have a dehydrator you can use the oven at the lowest temperature possible.
Assembly
  1. Pour some sauce on a plate and place 2 cannelloni at the center. Top with the chopped olives and Brazil nuts Parmesan.
Directions
Canneloni
  1. Spread zucchini slices in a tray and sprinkle with a little salt and a drizzle of lemon juice. This marinade will make the slices more flexible for when you roll the cannelloni.
  2. In a food processor, blend cashew nuts, lemon juice, nutritional yeast and salt to have a smooth paste.
  3. Lay three zucchini slices side-by-side lengthwise, overlapping a bit to form a rectangle. Shape 2 tablespoons of cashew paste into a cylinder and place at a short end of rectangle. Starting from filling end, roll zucchini to make the cannelloni. Repeat with remaining zucchini and paste.
Marinara sauce
  1. Blend all the ingredients into a smooth sauce.
Brazil nut Parmesan
  1. Mix ground Brazil nuts with tamari and dehydrate for about 2 hours at 108°F / 42°C. If you don’t have a dehydrator you can use the oven at the lowest temperature possible.
Assembly
  1. Pour some sauce on a plate and place 2 cannelloni at the center. Top with the chopped olives and Brazil nuts Parmesan.
Notes

Raw Cannelloni Zucchini

Trisha and Kuteer

Chef: 

Kuteer and Trisha are the founders of Foodie Awareness where they share their passion for delicious and innovative plant-based and gluten-free food. They live on the Mediterranean island Ibiza