Name: Vegan Zucchini Involtini Bake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 600 g (21 oz) quality plum tomatoes or 750 g ripe tomatoes (about 1½ tins); 2 tbsp olive oil (optional); ¼ small onion; 2 garlic cloves; ½ tsp fine salt, plus more to taste; ¼ tsp pepper, to taste; 1 tbsp quality tomato paste; Pinch of chili flakes (optional); 15 large basil leaves; 135 g (1 cup) raw cashews or flaked almonds (or sunflower seeds for nut-free), soaked in boiling water for 30 minutes; 100 g (3.5 oz) firm cotton tofu (no need to press); 10 large basil leaves; 2 tbsp nutritional yeast; 2 garlic cloves; ¼ tsp black pepper; ½ tsp fine sea salt; 2 tsp white/shiro miso paste (or more salt and nutritional yeast if unavailable); Freshly grated nutmeg, generous amount (adjust to taste); Zest of 1 unwaxed lemon; 45 ml (3 tbsp) lemon juice, or more to taste; 120 ml (½ cup) unsweetened almond or other plant milk; 6 courgettes/zucchinis; 2 tbsp coarse breadcrumbs (optional; homemade from leftover Turkish pide recommended); 2 tbsp pine nuts; Fresh basil, for garnish

Why You’ll Love This Recipe

This bake is full of fresh flavors and satisfying textures while being entirely vegan and nutritious. The homemade tomato sauce is vibrant and aromatic, complementing the silky basil ricotta filling that’s bursting with garlic, lemon, and miso umami. Plus, using tofu and soaked nuts creates a smooth, cheesy texture without dairy or eggs. It’s a beautiful way to enjoy zucchini and impress with a wholesome Italian-inspired meal.

Ingredients

(Tip: Full ingredient quantities are in the recipe card below.)

Tomato Sauce:

600 g (21 oz) quality plum tomatoes or 750 g ripe tomatoes (about 1½ tins)
2 tbsp olive oil (optional)
¼ small onion
2 garlic cloves
½ tsp fine salt, plus more to taste
¼ tsp pepper, to taste
1 tbsp quality tomato paste
Pinch of chili flakes (optional)
15 large basil leaves

Basil Ricotta Filling:

135 g (1 cup) raw cashews or flaked almonds (or sunflower seeds for nut-free), soaked in boiling water for 30 minutes
100 g (3.5 oz) firm cotton tofu (no need to press)
10 large basil leaves
2 tbsp nutritional yeast
2 garlic cloves
¼ tsp black pepper
½ tsp fine sea salt
2 tsp white/shiro miso paste (or more salt and nutritional yeast if unavailable)
Freshly grated nutmeg, generous amount (adjust to taste)
Zest of 1 unwaxed lemon
45 ml (3 tbsp) lemon juice, or more to taste
120 ml (½ cup) unsweetened almond or other plant milk

Remaining Ingredients:

6 courgettes/zucchinis
2 tbsp coarse breadcrumbs (optional; homemade from leftover Turkish pide recommended)
2 tbsp pine nuts
Fresh basil, for garnish

Directions

Make the tomato sauce: Blend plum or ripe tomatoes with onion, garlic, salt, pepper, tomato paste, and chili flakes if using. Heat olive oil in a saucepan, add the sauce, and simmer gently for 20–25 minutes until thickened. Stir in torn basil leaves at the end and set aside.
Prepare the basil ricotta: Drain soaked nuts and combine with tofu, basil, nutritional yeast, garlic, pepper, salt, miso paste, nutmeg, lemon zest, lemon juice, and plant milk in a food processor. Blend until smooth and creamy. Adjust seasoning as needed.
Slice the zucchini: Using a mandoline or sharp knife, slice zucchinis lengthwise into thin ribbons. Lightly sauté or steam ribbons for a few minutes until pliable but not mushy.
Assemble the involtini: Spread a thin layer of tomato sauce on the bottom of a baking dish. Spoon a tablespoon of basil ricotta onto each zucchini ribbon, roll up tightly, and place seam-side down in the dish. Repeat until all ribbons and filling are used.
Top and bake: Pour remaining tomato sauce over the rolls. Sprinkle with coarse breadcrumbs and pine nuts. Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden on top.
Garnish and serve: Let cool slightly, then garnish with fresh basil leaves before serving.

Servings and Timing

Serves 4–6
Prep time: 40 minutes (including soaking)
Cook time: 30 minutes
Total time: 1 hour 10 minutes

Variations

Use sunflower seeds for a nut-free version.
Add sautéed spinach or mushrooms to the ricotta filling for extra veggies.
Swap almond milk for oat or soy milk if preferred.
Top with vegan parmesan or nutritional yeast for a cheesier crust.
Serve with crusty bread or a fresh green salad on the side.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through. This dish also freezes well—thaw overnight in the fridge before reheating.

FAQs

Can I prepare the tomato sauce ahead of time?

Yes, it can be made 1–2 days in advance and refrigerated.

Do I need to press the tofu?

No, firm cotton tofu works well without pressing for this recipe.

Can I make this nut-free?

Yes, substitute cashews with sunflower seeds soaked similarly.

How thin should the zucchini ribbons be?

About 1/8-inch thick is ideal for rolling easily without breaking.

Can I use jarred tomato sauce instead of homemade?

You can, but homemade sauce offers better freshness and flavor.

Conclusion

Vegan Zucchini Involtini Bake is a stunning, flavorful dish that showcases the best of plant-based Italian cooking. Creamy basil ricotta, tender zucchini ribbons, and rich tomato sauce combine into a comforting yet elegant meal that everyone will enjoy.