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Export 12 ingredients for grocery delivery
Step 1
For cashew cheese, in a small bowl soak cashews in ⅓ cup hot water 20 minutes. Transfer cashews and soaking water to a blender; add nutritional yeast, lemon juice, ⅛ teaspoon garlic powder, and the salt and black pepper. Cover and blend until smooth and thick like cream cheese.
Step 2
Preheat oven to 400°F. Place spinach in a strainer; rinse with hot water to thaw it. Drain and squeeze spinach to remove all excess moisture. Finely chop spinach.
Step 3
For filling, in a large bowl coarsely mash chickpeas. Add spinach, cashew cheese, quinoa, the remaining ½ teaspoon garlic powder, and, if using, crushed red pepper; stir to combine.
Step 4
Using a mandoline or vegetable peeler, slice the zucchini lengthwise into long, thin strips.
Step 5
To assemble rollatini, lay one zucchini strip on a clean surface and spoon 1 tablespoon filling on one end of zucchini strip. Starting with the filled end, roll the zucchini all the way up. Place the roll, seam side down, in a 3-quart baking dish. (If the roll starts to unwind, secure it with a toothpick.) Repeat with the remaining zucchini strips and filling. Spoon marinara sauce over zucchini rolls and sprinkle with bread crumbs.
Step 6
Bake 35 to 40 minutes or until edges of the rolls are golden brown. If using, sprinkle with parsley. Serve warm.
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