Dairy-Free Zucchini Roll Ups


I decided to make a dairy-free version of my signature zucchini roll ups. This is the perfect dish to make the next time you’re craving lasagna.


3 zucchinis, sliced lenthwise
Olive oil
1 (8oz) container dairy-free ricotta (I like Kite Hill)
½ cup dairy-free parmesan, shredded (I like Violife)
2 eggs
½ tsp cracked black pepper
½ tsp crushed red pepper flakes
½ tsp parsley
½ tsp oregano
¼ tsp thyme
½ tsp JF Spicy Salt
2 cups marinara sauce


Dairy-free mozzarella, shredded (I like Violife) 
Fresh cracked black pepper to taste


Lay the sliced zucchini  flat on a sheet pan. Drizzle olive oil on top and bake in the oven for about 10 minutes. Mix the ricotta, parmesan, eggs, black pepper, red chili flakes, parsley, oregano, thyme, and JF Spicy Salt together in a bowl. Take the zucchini out of the oven and pat off any excess oil. In a small baking dish spread 1 cup the tomato sauce on the bottom. Take about 1 Tbsp of the ricotta mixture and spread it evenly down the zucchini slice. Roll each slice up carefully and place the rolls standing up next to each other in the sauce lined baking pan. Drizzle the remaining marinara sauce over the tops of the rolls. Sprinkle a layer of shredded mozzarella on top of this. Bake at 400º until the top is bubbly and melty for about 25-30 minutes. Top with parmesan and extra black pepper.