Vegan Zucchini Rollatini
If you are searching for a delightful, comforting meal that’s both vibrant and nourishing, this vegan zucchini rollatini recipe is an absolute must-try. You’ll enjoy the perfect harmony of tender zucchini slices wrapped around a creamy, flavorful vegan ricotta and spinach filling, all baked to bubbly perfection. This recipe yields exactly 16 beautiful, savory rollatini that are ideal for sharing with family or a group of friends on any occasion. Trust me, once you make these 16 vegan zucchini rollatini, they’ll quickly become one of your favorite go-to dishes for a wholesome and satisfying plant-based meal.
Ingredients You’ll Need
For this recipe, the ingredients are simple yet essential, each bringing unique flavors, textures, and freshness to create the ultimate vegan zucchini rollatini. These basics come together effortlessly to deliver a dish that feels both elegant and homey.
- Zucchinis (4-5): Choose medium-sized zucchinis for perfect slices that roll easily without tearing.
- Olive oil: A light drizzle enhances the zucchinis’ natural flavor and adds just the right touch of moisture for baking.
- Fresh vegan ricotta (1 cup, 240g): Creamy and tangy, this forms the base of your luscious filling.
- Fresh spinach (1 lb, 500g): Adds a vibrant green color along with a nutritional punch and earthy taste.
- Chopped basil leaves: This fresh herb adds a subtle fragrant note that perfectly complements the other flavors.
- Italian seasoning (1 tbsp): A blend of herbs that brings warmth and a little zing to the filling.
- Pinch of salt: Enhances all the flavors in the dish locally and subtly.
- Marinara sauce (1 cup, 240ml): Adds a rich, slightly tangy tomato base that ties everything together.
- Vegan mozzarella cheese: For that irresistible melty topping that makes this dish truly indulgent.
How to Make Vegan Zucchini Rollatini
Step 1: Preheat Your Oven
Start by setting your oven to 400 degrees Fahrenheit (or 200 degrees Celsius). This makes sure your zucchini slices will bake nicely and your rollatini finish perfectly in the final bake.
Step 2: Prepare and Cook the Spinach
Wash your fresh spinach thoroughly to remove any dirt. In a large skillet over medium heat, wilt the chopped spinach by cooking it for about 3 to 5 minutes until all the moisture evaporates. This step is crucial because excess water will make the filling too wet. Set the spinach aside to cool, then squeeze out any remaining liquid for a creamy, firm filling.
Step 3: Prepare the Zucchini Slices
Wash and dry the zucchinis thoroughly and trim off both ends. Slice each zucchini lengthwise into 4 even pieces. If the end pieces don’t lay flat, trim them slightly so they will roll easily without breaking. These slices will form the “shell” for the filling.
Step 4: Bake the Zucchini
Lay the zucchini slices on a baking sheet, drizzle lightly with olive oil, and sprinkle a dash of salt. Bake for 15 to 20 minutes until the slices soften but still hold their shape. Let them cool briefly on paper towels to absorb any extra moisture.
Step 5: Make the Filling
In a medium bowl, combine the fresh vegan ricotta, cooked and drained spinach, chopped basil, Italian seasoning, and a pinch of salt. Mix well to create a smooth, flavorful filling that will be the heart of your Vegan Zucchini Rollatini
.
Step 6: Assemble Your Vegan Zucchini Rollatini
Coat the bottom of an 8×8-inch baking dish with a layer of your favorite marinara sauce. Lay out each zucchini slice and spread a generous amount of the filling evenly across the entire surface. Carefully roll up each slice and place them seam side down in the baking dish. Once all 16 are arranged snugly together, drizzle more marinara sauce over the top and sprinkle with vegan mozzarella cheese for that melty finish.
Step 7: Bake to Finish
Pop your assembled dish back into the oven and bake for another 20 minutes. This will melt the cheese and heat everything through till bubbly and golden delicious. Let the Vegan Zucchini Rollatini rest for a few moments before serving so the flavors settle perfectly.
How to Serve Vegan Zucchini Rollatini
Garnishes
Brighten up your presentation with fresh basil leaves or a sprinkle of nutritional yeast on top for a cheesy, savory boost without any dairy.
Side Dishes
Serve your rollatini with a crisp green salad or some garlic-infused crusty bread to soak up any extra marinara—simple sides that let the Vegan Zucchini Rollatini shine!
Creative Ways to Present
Arrange the Vegan Zucchini Rollatini in a circle on a large platter with fresh herbs scattered over. Or, present them individually on small plates with a fresh tomato and basil garnish for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover rollatini tightly with plastic wrap or place them in an airtight container. They’ll keep well in the refrigerator for up to 3 days, making for easy lunches or dinners.
Freezing
To freeze, wrap your dish securely with foil and plastic wrap to prevent freezer burn. The Vegan Zucchini Rollatini will maintain their flavor and texture for up to 2 months in the freezer.
Reheating
Reheat leftovers gently in the oven at 350 degrees Fahrenheit until warm throughout, about 15-20 minutes. Avoid microwaving to keep the zucchini from getting too soggy.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out all excess water to keep your filling creamy and not watery.
What type of vegan ricotta do you recommend?
Look for fresh vegan ricotta made from tofu or nuts like cashews for the best texture and flavor that mimics traditional ricotta well.
Can this dish be gluten-free?
Yes! All the ingredients are naturally gluten-free, just double-check any store-bought seasonings or marinara to confirm.
Is it possible to prepare this recipe ahead of time?
You can assemble the rollatini up to the baking step, cover tightly, and refrigerate them for up to 24 hours before baking.
How do I prevent the zucchini from becoming soggy?
Baking the zucchini slices until just tender and draining the cooked spinach well really help control moisture and keep your rollatini from turning mushy.
Final Thoughts
I can’t wait for you to try making this recipe and enjoy the magic of 16 delicious vegan zucchini rollatini on your table. It’s such a joy to create and share meals that feel special yet easy to prepare. Whether you’re cooking for yourself, family, or friends, these Vegan Zucchini Rollatini
bring warmth and satisfaction in every bite. Enjoy the process and most importantly, the amazing flavors!
Vegan Zucchini Rollatini Recipe
Vegan Zucchini Rollatini is a delicious and healthy plant-based dish featuring tender zucchini slices filled with a flavorful mixture of vegan ricotta, sautéed spinach, and herbs, baked with marinara sauce and topped with melted vegan mozzarella cheese. Perfect for a satisfying and nutrient-packed meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Vegetables
- 4–5 zucchinis, sliced
- 1 lb (500g) fresh spinach, chopped and cooked
- Chopped basil leaves (to taste)
Dairy Alternatives
- 1 cup (240g) fresh vegan ricotta
- Vegan mozzarella cheese (amount as desired for topping)
Other Ingredients
- Olive oil (for drizzling)
- 1 tbsp Italian seasoning
- Pinch of salt (to taste)
- 1 cup (240ml) marinara sauce
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the zucchini and rollatini.
- Prepare and Cook Spinach: Wash the spinach thoroughly. In a large skillet over medium heat, add the chopped spinach and cook until wilted and any water has evaporated, about 3-5 minutes. Remove from heat and set aside to cool. Once cool, squeeze out any excess water to prevent a soggy filling.
- Prepare the Zucchini: Clean the zucchinis, pat them dry, and trim off the ends. Slice each zucchini into 4 long slices, adjusting the end pieces so they lay flat, making them easier to roll.
- Bake the Zucchini: Lay the zucchini slices on a baking sheet, drizzle lightly with olive oil, and sprinkle with a dash of salt. Bake for 15-20 minutes or until they have softened but still hold their shape. Remove and allow to cool slightly on a plate covered with paper towels.
- Prepare the Filling: In a mixing bowl, combine the vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and a pinch of salt. Mix well to create a flavorful filling.
- Assemble the Dish: Coat the bottom of an 8×8 inch baking dish with marinara sauce. Lay out each zucchini slice on a flat surface and spread a generous amount of the vegan ricotta mixture evenly across the entire surface. Carefully roll up each slice and position them seam-side down in the baking dish.
- Bake: Drizzle additional marinara sauce over the top of the zucchini rollatini and evenly sprinkle with vegan mozzarella cheese. Place the dish back in the oven and bake for another 20 minutes, or until the dish is heated through and the vegan cheese has melted and started to brown slightly.
- Enjoy: Remove from oven and allow the rollatini to cool for a few moments before serving to let the flavors meld and prevent burning.
Notes
- For best results, use firm zucchinis and slice them evenly to ensure uniform cooking and easy rolling.
- Make sure to squeeze excess moisture from cooked spinach to avoid a watery filling.
- The vegan ricotta can be store-bought or homemade depending on your preference.
- You can add a pinch of nutritional yeast to the filling for a cheesy flavor boost if desired.
- This dish can be served with a side salad or crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Vegan zucchini rollatini, vegan Italian recipes, zucchini rolls, plant-based dinner, vegan ricotta recipes, healthy vegan meals
