NO-BAKE ZUCCHINI MANICOTTI

SERVES 3 TO 4 PORTIONS

2 large zucchini

Salt

Sun-Dried Tomato Marinara ; or store-bought vegan marinara sauce

1/2 cup loosely packed basil chiffonade

HERBED MACADAMIA RICOTTA

1 cup raw macadamia nuts, soaked in warm water for at least 1 hour and drained, water reserved

3 tbsp. reserved soaking water

2 tbsp. lemon juice

1 tsp. dried basil

1 tsp. dried oregano

3/4 tsp. salt

1/2 tsp. white soy miso (or chickpea miso)

NUTRITIONAL VALUES

Calories: 269kcal
Fat: 25.8g (4.2g S.Fat)
Carbs: 10.5g
Protein: 4.7g
Sugar: 4.5g
Sodium: 496mg

METHOD

Remove the zucchini's ends. Slice the zucchini lengthwise with a vegetable peeler or mandolin to make long, thin strips. Place the zucchini strips on a couple of paper towels to dry. Sprinkle with salt and set aside for about 10 minutes to drain. The salt will aid in the release of excess water and softening of the zucchini.

Make the herbed ricotta while the zucchini drains: In a food processor, combine the macadamia nuts, 4 teaspoons of the reserved soaking water, the lemon juice, dried basil, oregano, salt, and miso and process until smooth, scraping down the sides as needed. If you have trouble getting the cheese to move, add more soaking water a teaspoon at a time until it moves more smoothly.

Using a clean kitchen towel, pat the zucchini dry. Lay out two slices of zucchini, one slightly overlapping the other. Scoop 1 scant tablespoon ricotta onto one end of the strips. Take the zucchini ends closest to the ricotta and carefully roll them over the ricotta. Continue until the roll is completely rolled up. Place seam side down on a plate. Repeat with the rest of the zucchini slices.

Warm up the marinara sauce. Serve the manicotti with the sauce, Pepita Parmesan (if using), and basil chiffonade on the side. Refrigerate any leftover ricotta in an airtight container for up to 7 days.

VARIATIONS

If you want to save money, you can substitute raw cashews or almonds for the macadamia nuts.