Zucchini Roll-Ups With Tofu Ricotta Filling


Tofu is packed with protein and can be used as a healthier, dairy-free alternative to cheese.Packaged tofu is flavorless and the key to cooking tofu is to flavor it with seasonings, herbs and sauces that will complement your dish.

Tofu ricotta is easy to make, requires few ingredients and can be used as a ricotta cheese substitute in traditional Italian dishes. Spread it on gluten-free pasta sheets and enjoy a guilt-free lasagna dish that the entire family will love.

Or my favorite, Zucchini Roll Ups Stuffed with Tofu Ricotta,a carb-free, dairy-free dinner alternative that is better-for-you and delicious. 

This yummy recipe comes packed with healthy, nourishing ingredients that help keep us energized and satisfied. Because who has time for unhealthy calories and food commas, busy Mamas? ;)  I know we don’t.

I hope you enjoy the recipe. Don’t forget to tag your photos using the hashtag #ourflipsidelife on Instagram


Zucchini Roll Ups Stuffed with Tofu Ricotta


2-3 medium zucchini, thinly sliced lengthwise

2-3 cups favorite marinara sauce

Tofu Filling

1 package extra firm tofu
1 lemon
2 tbsp nutritional yeast
1/4 cup fresh parsley, chopped

Salt and pepper to taste

Toppings (optional)
Nutritional Yeast

Fresh basil, chopped  



1. Preheat the oven to 350F

2. Salt zucchini slices generously and set aside for 20 minutes. The salt will draw out moisture and make them easier to roll up. (another option is to blanch them, both work well).

3. In the meantime, make the tofu filling.

4. Add all the filling ingredients into a food processor and process until smooth. Set aside.

5. Drain the access water from the zucchini slices and lay them out on a clean kitchen towel.

6. Pour ½ of the marinara sauce into an 8x8 baking dish and save the rest of the sauce for topping/serving. Set aside.

7. Spread 1 tbsp of filling on each zucchini slice and roll up.Place the roll-ups seam side down on the sauce-lined baking dish. Continue until all the zucchini slices are used up.

8. Top the roll-ups with more sauce for extra flavor.

9. Bake 15-20min or until the sauce is bubbling and warm and the tops of the zucchini are slightly brown.

10. Serve with additional sauce and top with nutritional yeast and chopped basil (optional).

Have left over filling? Spread it on toasted gluten-free bread and top with fresh lemon zest and black pepper! Enjoy, Mamas.


Karla Salinari is a Brooklyn-based mom, wife, food blogger and creator of FlipBox. On her blog, she ‘flips’ unhealthy recipes into healthy alternatives using mostly gluten-free, organic, and high-quality ingredients. From the blog came the idea to launch a healthy dessert kit company, FlipBox.

The idea to create FlipBox comes from Karla’s belief that a healthy lifestyle starts at home. Encouraging your little ones to make healthy choices can be fun for you and the whole family.

When Karla’s not “flipping” recipes, or working on FlipBox, you can find her at a local park with her husband and daughter, exploring local restaurants, ice cream shops or traveling! follow her journey.

thank you