I’ve been meaning to make courgette (or zucchini, depending where you are in the world!) roll-ups for a while, but I never quite got round to it.
Then, we were left with an abundance of courgette in our fridge, and I had a few days to myself without kids. The perfect time to experiment!
Anyway, I wish I’d made these Vegan Cheesy Stuffed Courgette Roll-Ups much sooner. They were utterly delicious – a more summery, low-carb take on stuffed pasta, with fresh peas and mint, but every bit as yummy and satisfying!
There are a fair few steps needed to make these roll-ups, but don’t let it put you off. It’s still a simple dish to make, and the taste means it is definitely worth it!
Since it is plant-based, it’s also a lot lighter than many stuffed dishes. Amir and I ate it all between us (we are greedy when it comes to food), even though it is intended for a family of four!
Cheesy Stuffed Courgette Rolls
- Serves 4
- For the marinara sauce –
- 3 cloves garlic, peeled and finely chopped
- One red pepper, chopped
- 1.5 tbsp tomato puree
- 2 x 400g tins chopped tomatoes (the better quality, the better!)
- Handful fresh basil
- For the courgette roll-ups –
- 2-3 large courgettes, sliced into thin strips (I used a vegetable peeler)
- 1 small onion, peeled and diced
- 2 cloves garlic, minced
- 200g tofu
- 1-2 tbsp plant-based milk
- 250g vegan cream cheese (I recommend using almond cream cheese – I used Nush cream cheese)
- 1 cup fresh peas, cooked
- Handful basil, chopped
- Handful fresh mint, chopped
- 1-2 tbsp Nutritional Yeast (to taste)
- 1 tbsp lemon juice
- 1/2-1 tsp chilli flakes (optional)
- Salt and pepper, to taste
- Optional: Chunk vegan cheese, to grate over the top
Preheat the oven to 180C and set aside a casserole dish.
- Make your marinara sauce by heating some oil in a pan. Add the garlic and fry gently, stirring often, for a few minutes. Add in the red pepper and tomato puree and continue to heat for a further few minutes. Pour in the chopped tomatoes, then bring to a boil and turn down to a simmer. Cook until thickened (around 20 minutes) and slightly reduced.
- Pour the marinara into a blender, along with the basil, and blend smooth. Add in salt and pepper to taste. Pour into the bottom of your casserole dish and set aside.
- Now, make your courgette filling. Gently heat some oil in a saucepan, then gently fry the onion for a few minutes. Add in the garlic and cook until the onion is translucent. Allow to cool.
- Place the tofu into your blender, along with a splash of plant milk, then blend smooth, scraping down the sides as necessary. Add in the garlic and onion and blend once more.
- Turn the tofu mixture into a mixing bowl, then stir in the cream cheese and remaining ingredients, seasoning to taste.
- Take a heaped teaspoon of cream cheese mixture for each strip of courgette (or more, depending on the size of your courgettes – mine were homegrown and not the biggest!). Add to the end of the strip, then roll up tightly. Repeat until you’ve used up your mixture / courgette.
- Arrange the roll-ups on top of your marinara sauce, then grate over some cheese, if using. Place in the oven to bake for 20 minutes, or until bubbling and golden brown. Enjoy immediately.