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Vegan Zucchini Rollatini Recipe

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★★★★★

4.8 from 108 reviews

This Vegan Zucchini Rollatini is a delicious and healthy plant-based alternative to traditional rollatini. Featuring tender zucchini slices filled with a creamy vegan ricotta and spinach mixture, baked with marinara sauce and topped with melted vegan mozzarella, this dish is perfect for a comforting yet nutritious meal.

Ingredients

Scale

Zucchini and Vegetables

  • 4–5 zucchinis, sliced
  • 1 lb (500g) fresh spinach, chopped and cooked
  • Basil leaves, chopped (to taste)
  • Olive oil, for drizzling
  • Pinch of salt, to taste

Filling

  • 1 cup (240g) fresh vegan ricotta
  • 1 tbsp Italian seasoning

Additional

  • 1 cup (240ml) marinara sauce
  • Vegan mozzarella cheese, for sprinkling

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the zucchini and later the assembled rollatini.
  2. Prepare and Cook Spinach: Wash the fresh spinach thoroughly. Heat a large skillet over medium heat, add the chopped spinach, and cook until wilted and the moisture has evaporated, about 3-5 minutes. Remove from heat and allow to cool slightly. Once cooled, squeeze out any excess water to prevent the filling from being watery.
  3. Prepare the Zucchini: Clean and dry the zucchinis, trimming the ends. Slice each zucchini longitudinally into about 4 slices, adjusting the end pieces to ensure they lay flat for easy rolling.
  4. Bake the Zucchini: Arrange the zucchini slices on a baking sheet. Drizzle with olive oil and lightly season with salt. Bake in the preheated oven for 15-20 minutes until softened but still pliable. Remove and let them cool slightly on a plate covered with paper towels.
  5. Prepare the Filling: In a mixing bowl, combine the vegan ricotta, cooked and drained spinach, chopped basil leaves, Italian seasoning, and a pinch of salt. Mix thoroughly to create a flavorful filling.
  6. Assemble the Dish: Coat the bottom of an 8×8 inch baking dish with a layer of marinara sauce. Lay each zucchini slice flat, spread a generous amount of the vegan ricotta mixture evenly over each slice, then carefully roll up the slices and place them seam side down in the baking dish.
  7. Bake the Rollatini: Drizzle additional marinara sauce over the rolled zucchini and evenly sprinkle vegan mozzarella cheese on top. Return the dish to the oven and bake for another 20 minutes until heated through and the vegan cheese is melted and bubbly.
  8. Serve: Remove from the oven and let cool for a few minutes before serving to allow the flavors to settle and make handling easier.

Notes

  • Make sure to squeeze out excess moisture from the cooked spinach to avoid a watery filling.
  • Adjust the zucchini slice thickness to ensure they are pliable and easy to roll without breaking.
  • You can substitute fresh basil with dried basil if fresh is unavailable, but reduce the quantity slightly.
  • For extra flavor, consider adding minced garlic or nutritional yeast to the filling mixture.
  • This dish can be made ahead and refrigerated; reheat by baking covered in foil to maintain moisture.

Keywords: Vegan, Zucchini Rollatini, Plant-based, Italian, Healthy, Dairy-free, Spinach, Vegan Ricotta

Find it online: https://busyrecipe.com/vegan-zucchini-rollatini-recipe/