Raw Food Magazine

Zucchini Cannelloni with Marinara Sauce

Prep

20min

Total

40min

Servings

Ingredients

Level

Mod

Prep

20min

Total

40min

Servings

Ingredients

Level

Mod

Recipe by:Trisha and Kuteer

Zucchini Cannelloni with Marinara Sauce

Prep:20minTotal:40minServes:4

Ingredients

Cannelloni

3zucchini(medium, cut into thin slices lengthwise using a mandolin or a peeler)
2cupscashew(soaked for 4 hours and rinsed)
3Tbsplemon juice(fresh)
1Tbspnutritional yeast
1tspsea salt

Marinara sauce

1 1/2cuptomato(ripe, cut in quarters)
3sun dried tomatoes(soaked for 4 hours and rinsed)
1Tbspolive oil
1garlic clove
4Tbspblack olives(chopped)
1tsporegano(dry)
salt(to taste)
pepper(to taste)
chili flakes(to taste)

Brazil nuts Parmesan

6brazil nuts(ground)
1/4tsptamari

Directions

Canneloni

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.
In a food processor, blend cashew nuts, lemon juice, nutritional yeast and salt to have a smooth paste.
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

Blend all the ingredients into a smooth sauce.

Brazil nut Parmesan

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

Pour some sauce on a plate and place 2 cannelloni at the center. Top with the chopped olives and Brazil nuts Parmesan.

Ingredients

Cannelloni

3zucchini(medium, cut into thin slices lengthwise using a mandolin or a peeler)
2cupscashew(soaked for 4 hours and rinsed)
3Tbsplemon juice(fresh)
1Tbspnutritional yeast
1tspsea salt

Marinara sauce

1 1/2cuptomato(ripe, cut in quarters)
3sun dried tomatoes(soaked for 4 hours and rinsed)
1Tbspolive oil
1garlic clove
4Tbspblack olives(chopped)
1tsporegano(dry)
salt(to taste)
pepper(to taste)
chili flakes(to taste)

Brazil nuts Parmesan

6brazil nuts(ground)
1/4tsptamari

Directions

Canneloni

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.
In a food processor, blend cashew nuts, lemon juice, nutritional yeast and salt to have a smooth paste.
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

Blend all the ingredients into a smooth sauce.

Brazil nut Parmesan

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

Pour some sauce on a plate and place 2 cannelloni at the center. Top with the chopped olives and Brazil nuts Parmesan.

Directions

Canneloni

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.
In a food processor, blend cashew nuts, lemon juice, nutritional yeast and salt to have a smooth paste.
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

Blend all the ingredients into a smooth sauce.

Brazil nut Parmesan

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

Pour some sauce on a plate and place 2 cannelloni at the center. Top with the chopped olives and Brazil nuts Parmesan.

Notes