Zucchini Involtini | Recipe Cloud App

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