Ingredient:

3 large zucchini (7– 8 inches long, 2–3 inches wide, straight as possible.)
1 tablespoon olive oil
3 garlic cloves, rough chopped
1 shallot, diced
3 ounces spinach (a big, giant handful)
1 1/2 cup sub vegan ricotta or any other vegan cheese you want
½ teaspoon salt
¼ teaspoon pepper
¼ cup basil, chopped, or ribbons
pinch of chili flakes, optional
l-2 teaspoons lemon zest, optional
2 cups marinara sauce ( or homemade 3 large zucchini (7– 8 inches long, 2–3 inches wide, straight as possible.)
1 tablespoon olive oil
3 garlic cloves, rough chopped
1 shallot, diced
3 ounces spinach (a big, giant handful)
1 1/2 cup sub vegan ricotta or any other vegan cheese you want
½ teaspoon salt
¼ teaspoon pepper
¼ cup basil, chopped, or ribbons
pinch of chili flakes, optional
l-2 teaspoons lemon zest, optional
2 cups marinara sauce ( or homemade tomato sauce))

Method:

Preheat oven to 400 F, and set grill to high heat (if grilling)
Trim both ends of zucchini and thinly slice into ¼ inch wide, vertical slices. Aim for twelve. Very lightly brush with olive oil, and either place on a parchment lined sheet pan and roast, or grill each side (turning the grill down to medium). Grill or roast until tender and pliable. Test one by trying to roll it up. If grilling, it helps to cover the zucchini after grilling with foil, so it steams slightly.