Ingredients
Directions
Make Herbed Cashew Cheese ahead of time. This will keep in the refrigerator for 5–7 days.
If using, make the Sweet and Smoky Romesco Sauce ahead of time. This will also keep in the refrigerator for 5–7 days. It can also be frozen up to three months and thawed for later use.
With a mandolin, slice both zucchinis the long way, so you have slices the length of the zucchini (about 6 inches long and about 1/16 of an inch in thickness). You should end up with about 24 slices per zucchini (maybe a little less depending on the size of your squash).
Layer two slices on top of each other, with the top slice of zucchini about ¾ of an inch to the right of the bottom slice, so that they are not exactly evenly on top of each other. This will help with rolling the cheese and also make for a nicer presentation.
With a teaspoon, scoop the cheese onto each zucchini pair, about ⅓ of the way down the zucchini.
From the top, carefully roll the zucchini pair so that the cheese doesn’t squeeze out the sides. If it does, you might want to decrease the quantity of cheese you’re using in each zucchini roll.
You should end up with about 24 zucchini cannelloni rolls. Serve alongside Sweet and Smoky Romesco Sauce or your favorite type of red sauce.
Chef's Notes
Herbed Cashew Cheese
Recipe can be found here.
Sweet and Smoky Romesco Sauce
Recipe can be found here.
Substitutions
Use your favorite store-bought cashew or almond cheese if you’re unable to make your own.
Instead of cheese, consider homemade bean dip or hummus.
In place of Romesco Sauce, consider your favorite marinara, enchilada, or other red sauce.
Use yellow squash in place of zucchini.
Make these into manicotti
Bake in the oven at 350 degrees F for 15–20 minutes.
Ingredients
Directions
Make Herbed Cashew Cheese ahead of time. This will keep in the refrigerator for 5–7 days.
If using, make the Sweet and Smoky Romesco Sauce ahead of time. This will also keep in the refrigerator for 5–7 days. It can also be frozen up to three months and thawed for later use.
With a mandolin, slice both zucchinis the long way, so you have slices the length of the zucchini (about 6 inches long and about 1/16 of an inch in thickness). You should end up with about 24 slices per zucchini (maybe a little less depending on the size of your squash).
Layer two slices on top of each other, with the top slice of zucchini about ¾ of an inch to the right of the bottom slice, so that they are not exactly evenly on top of each other. This will help with rolling the cheese and also make for a nicer presentation.
With a teaspoon, scoop the cheese onto each zucchini pair, about ⅓ of the way down the zucchini.
From the top, carefully roll the zucchini pair so that the cheese doesn’t squeeze out the sides. If it does, you might want to decrease the quantity of cheese you’re using in each zucchini roll.
You should end up with about 24 zucchini cannelloni rolls. Serve alongside Sweet and Smoky Romesco Sauce or your favorite type of red sauce.