Ahhhhh! You guys! This recipe has me screaming with JOY! If you’ve read my blog at all in the summer time then you know I have a major obsession with zucchini and tomatoes. I mean in my humble opinion there is no better combination in the summer months. But, the best part about this divine recipe is that you ‘d never know this creamy dish is vegan!
First, let’s start with my favorite way to make vegan ricotta. This one uses tofu and I’ve made different ricotta “cheese” but this one if by far my favorite version. Easy, too! Just throw all of these in a food processor and blend away!
This is a very fast and simple recipe here is everything you need:
Crescent dough sheet
Zucchini and tomatoes, sliced
Ricotta (vegan or regular)
Any spices you like, I used garlic salt and Italian seasoning for the finishing touch
what you do:
1. Make about one-inch cuts around the edges and add your ricotta.
2. Add tomatoes…
3. Then zucchini…
keep going!
4. Fold over the pieces you cut.
5. Season and throw it in the oven at 400 degrees for around 25 minutes or until it looks golden brown or however you like it.
Now, listen close because this is the most important part…
Don’t forget to enjoy this one with some vino!
