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  • Writer's pictureMeagan Currell

spiral zucchini bake with tempeh marinara

I bet you’ve never made marinara sauce like this and I guarantee you’ll love it! It’s made with mushrooms and tempeh so it has a hearty flavor and plant-based protein. The zucchini roll-ups are so pretty and add more veggies and texture (I added some much cheese on top that you can hardly tell there’s zucchini in there). Make this with mozzarella and bread crumbs baked in the oven, or just use the marinara recipe for your next pasta dish! Hope you enjoy xo


2 zucchini

1 tsp salt

1 yellow onion, diced

1 carton of sliced portobello mushrooms

1 tsp minced garlic

24 oz jar of marinara sauce

4 oz crumbled tempeh

15 oz ricotta

1/2 cup shredded mozzarella

1/4 cup bread crumbs

5 fresh basil leaves


1. preheat oven to 375F

2. thinly slice zucchini and lay flat on a cutting board

3. sprinkle 1 tsp salt on over the zucchini and let sit for 15 mins

4. dice onion and add to a pan with 1 tbsp olive oil over medium heat with minced garlic

5. sauté until fragrant (around 5 mins) and add mushrooms

6. cook mushrooms and onions for another 8-10 mins and add marinara sauce and crumbled tempeh to pan

7. pour 1/2 of marinara sauce into 9 x 13” casserole dish

8. take 1 spoonful of ricotta and spread onto zucchini one at a time, and roll up into a spiral and place face up into casserole dish

9. once all zucchini rolls are in casserole dish, pour in the last 1/2 of the marinara sauce

10. top with mozzarella and bread crumbs and place into the oven

11. bake for 30-40 mins, top with basil leaves and enjoy! 🌱

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