I got 2 lbs of summer squash in CSA Week #5. I usually make this with green zucchini but really any squashes will do. Rollatinis are an easy and crowd pleasing appetizer.
It is hard to say how much ricotta and parmesan exactly, so make a small batch just for this or a big batch for other recipes, like lasagna and not baked baked ziti. Same with the sauce.
Zucchini or Summer squash
Cashew ricotta
Nut-based parmesan
Olive oil
Homemade tomato sauce
Preheat oven to 350.
Slice the ends off the squash. Stand the squash up on the cutting board and slice off just a tiny bit of skin to make the side flat. Then slice down the long way, not too thick, about a 1/4″. A regular size zucchini will yield 3 to 4 slices. (I had to cut the gigantic summer squash in half and make fat thick slices which didn’t roll so they ended up like little boats.)
Brush both sides lightly with olive oil and sprinkle with salt. Bake for 15 minutes or until just pliable. Let cool for a moment so you can handle them.
Spread a thin layer of cashew ricotta on each zucchini or squash and then sprinkle with cashew parmesan. Roll them up in a spiral.
Place a layer of sauce on the bottom of a baking dish. Place the rollatinis on the sauce, spiral side up, and bake for 20 minutes.
Serve topped with extra cashew parmesan. Enjoy!
