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Stuffed Zucchini Rolls With Spicy Pesto

Gluten Free Vegan Serves 6

  • 2 Tbsp Avocado Oil
  • ½ Pound Ground Vegan Spicy Sausage
  • 1 Red Bell Pepper Cubed
  • 2 Large Zucchini or Squash
  • 1 Tbsp Fresh Oregano
  • 14 ounce Can Crushed Tomatoes
  • 1 Tbsp Fresh Thyme
  • ¾ Cup Basil Pesto
  • 1 Pinch Crushed Red Pepper Flakes
  • 4 ounces Vegan Mozzarella Torn
  • 1 ½ Cups Vegan Ricotta Cheese
  • Fresh Basil leaves to top with
  • 1 Cup Vegan Shredded Cheese
  • Sea Salt and Black Pepper to Taste


Preheat the oven to 425 degrees F. Treat a 9×13 inch baking dish with non-stick prevention of choice. Heat the oil in a large pot over high heat. Once oil shimmers, add in the sausage and brown for about 5-8 minutes. Reduce heat to low, add peppers, tomatoes, oregano, thyme, pepper flakes, and a pinch of sea salt and pepper. Simmer for 10 minutes or until sauce begins to thicken, adjusting seasoning as needed. Peel zucchini into ¼ inch wide strips and lay flat on a towel, once you have about 30 strips you will sprinkle them with salt. In a medium bowl, combine ricotta, shredded cheese, and ½ cup of pesto. 

To assemble spoon ¾ of tomato sauce into the bottom of the baking dish. Take two zucchini strips and lay them side by side. Spoon about 1 Tbsp of filling onto the center and roll into a coil placing seam down in dish. Repeat with remaining zucchini. Spoon remaining tomato sauce over zucchini and drizzle ¼ cup pesto evenly over the top. Finally, top with mozzarella and transfer to the oven to bake for 15-20 minutes or until the cheese browns on top. Let cool for 5 minutes and serve.

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