Baked Zucchini Spirals 




20 minutes


50 minutes


1 Package Pure Farmland Simply Seasoned Protein Starters
5 zucchinis, ends trimmed
1 Tbsp. olive oil 
1/2 sweet onion, minced   
2 garlic cloves, minced
1 1/2 cups ricotta cheese 
1 cup grated mozzarella cheese 
1 Tsp. dried oregano 
1/4 Tsp. red pepper flakes   
Salt and pepper to taste
2 cups marinara sauce 
1/3 cup grated parmesan cheese
Basil for garnish  


Place Plant-Based Protein Starters in large skillet over medium-high heat. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 minutes. Pour in marinara sauce and mix together. 

Preheat the oven to 375°F. Lightly grease a 9-by-13-inch casserole with nonstick cooking spray.

Thinly slice the zucchini lengthwise. (Try to slice them about 1/8 inch thick; this helps them roll up better.) You should get 8 to 10 slices per zucchini. Set aside.

Heat the olive oil in a medium sauté pan over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.

In a medium bowl, stir the onion and garlic with the ricotta and mozzarella. Season with oregano, red pepper flakes, salt and pepper.

Pour 1 cup of the marinara sauce mixture into the prepared casserole dish.

Place a slice of zucchini on a cutting board or plate. Place about 2 Tbsp. of the cheese filling at the shortest end of the zucchini slice. Roll the zucchini into a spiral, fully encasing the filling. Place each roll, spiral side up, in the prepared dish.

Repeat with the remaining zucchini and filling. (If you have leftover filling, dollop it on top of any spiral that needs a little extra.)

Pour the remaining marinara sauce mixture evenly over the spirals. Sprinkle with an even layer of Parmesan.

Transfer the casserole to the oven and bake until the cheese on top is golden brown and the zucchini is tender, 35 to 40 minutes. Let cool 10 minutes, garnish with basil and serve warm.

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