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Vegan Zucchini Rollatini Recipe

16 Recipe
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★★★★★

5.3 from 29 reviews

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.

Ingredients

Scale

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

  1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the zucchini and rollatini.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Keywords: Vegan zucchini rollatini, vegan Italian recipes, zucchini rolls, plant-based dinner, vegan ricotta recipes, healthy vegan meals

Find it online: https://yumwithmia.com/16-recipe/