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Zucchini Involtini

Ingredients

  • 3 medium zucchini I used zucchini yellow squash
  • 8 ounces vegan ricotta storebought or homemade
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon pepper
  • salt to taste
  • red pepper flakes to taste, optional
  • 1 28ounce can crushed tomatoes I used fire roasted
  • 1/2 cup mozzarella I used Trader Joes
  • fresh basil, grated vegan parmesan optional, for serving

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