Hi everyone! Today I have a delicious meal idea zucchini is peeled into thin ribbons then filled with a homemade vegan ricotta, rolled up and baked in a pan covered in tomato sauce and vegan cheese. This dish is full of melty, creamy, dreamy goodness while still being light!

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INGREDIENTS (please do not copy and paste these ingredients and post them elsewhere, thank you)

3 large zucchini (about 24 ounces [680g])

Vegan Ricotta Filling
1 (14-ounce 397g]) block firm tofu
1/4 cup (60ml) nondairy milk, unsweetened and unflavored
1/4 teaspoon dried parsley leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1/2 tablespoon nutritional yeast

Vegan Mozzarella Sauce
1/2 cup (56g) vegan mozzarella
1/4 cup (60ml) nondairy milk, unsweetened and unflavored
1 1/2 cups (375g) tomato sauce
1/4 cup of vegan parmesan, plus more for serving
5 basil leaves, chiffonaded

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