Vegan Zucchini Rollatini is pure magic on a plate. Thinly sliced zucchini blankets a creamy, herby vegan ricotta and sautéed spinach, all nestled into a bath of zesty marinara and crowned with melty vegan mozzarella. Every forkful is a celebration of fresh, vibrant flavors and plant-based comfort. What really ties the whole dish together? Without a doubt, it’s the moment you coat the bottom of an 8×8 inch baking dish with marinara sauce. That bright, tangy layer supports the rollatini beautifully, ensuring every bite is juicy and full of Mediterranean flair.
Ingredients You’ll Need
The magic of this Vegan Zucchini Rollatini lies in its handful of simple, quality ingredients. Each one offers texture, flavor, or color that turns a humble veggie casserole into a joyful Italian-inspired feast.
- Zucchinis: Go for 4 to 5 medium ones, sliced lengthwise for easy rolling and a delicate vegetable base.
- Olive Oil: Just a drizzle to soften the zucchini, add richness, and help caramelize the slices.
- Fresh Vegan Ricotta: This provides creaminess and a mild, cheesy flavor that feels indulgent and light.
- Fresh Spinach: Chopped and wilted, the spinach brings earthiness, vibrant color, and extra nutrients.
- Basil Leaves: Chopped for freshness and that classic Italian aroma; adjust to taste.
- Italian Seasoning: A tablespoon (or to taste); it adds familiar, aromatic herbs to unify the filling.
- Salt: Just a pinch, to brighten and balance all the flavors.
- Marinara Sauce: About 1 cup; choose one you love, as you’ll coat the bottom of an 8×8 inch baking dish with marinara sauce for the best flavor base.
- Vegan Mozzarella Cheese: Sprinkle it on top for gooey, stretchy goodness when baked.
How to Make Coat the bottom of an 8×8 inch baking dish with marinara sauce
Step 1: Get Your Oven Ready
Start things off by preheating your oven to 400°F (200°C). Giving the oven ample time ensures your zucchini will bake evenly and your rollatini will come out bubbly and golden on top.
Step 2: Prepare and Sauté Your Spinach
Rinse your fresh spinach thoroughly, then chop if needed. In a large skillet over medium heat, cook the spinach until it’s wilted and no liquid remains—this takes just a few minutes. Set aside to cool, then gently squeeze out any remaining water. This prevents sogginess in your filling.
Step 3: Slice and Roast the Zucchini
Wash and trim your zucchinis, then create thin, lengthwise slices (about 1/4-inch thick). If you’re able, use a mandoline for consistent, even slices. Arrange the slices on a baking sheet, drizzle lightly with olive oil, sprinkle a touch of salt, and bake for 15 to 20 minutes, just until tender and pliable. Let them cool on a plate lined with paper towels to wick away any extra moisture.
Step 4: Mix Up the Creamy Filling
In a mixing bowl, combine your cooled, dry spinach with vegan ricotta, chopped basil, Italian seasoning, and a pinch of salt. Stir until it’s lush, green-flecked, and fragrant—the sort of filling you could eat straight from the bowl!
Step 5: Coat the bottom of an 8×8 inch baking dish with marinara sauce (Assembly)
Now for the fun part! Grab your 8×8 inch baking dish and coat the bottom of an 8×8 inch baking dish with marinara sauce. This creates a saucy cushion for the rollatini and ensures nothing sticks. Lay out your zucchini slices, spread each one with a generous scoop of filling, then roll them up snugly. Nestle each roll, seam side down, into the bed of marinara.
Step 6: Add More Sauce and Cheese, Then Bake
Once all rolls are in, drizzle some extra marinara sauce over the top and scatter a handful of vegan mozzarella cheese. Bake for another 20 minutes, or until everything is bubbly, heated through, and the cheese is melty and deliciously golden.
Step 7: Rest and Serve
Patience pays off here! Let your rollatini cool for a couple of minutes after baking. This helps everything set and makes serving cleaner, with every roll holding together in perfect, saucy harmony.
How to Serve Coat the bottom of an 8×8 inch baking dish with marinara sauce
Garnishes
Make your Vegan Zucchini Rollatini pop with a finishing flourish. Fresh basil leaves, a sprinkle of nutritional yeast, or a dash of cracked black pepper bring vibrant color and a final boost of flavor. If you love a touch of spice, a few chili flakes on top will do the trick.
Side Dishes
Round out your meal by pairing this dish with garlic bread, a crisp green salad tossed in lemony dressing, or roasted vegetables. Each sidekick soaks up that wonderful marinara left when you coat the bottom of an 8×8 inch baking dish with marinara sauce, making for a deeply satisfying, balanced plate.
Creative Ways to Present
Go family-style and let guests serve themselves, or arrange the rollatini on individual plates atop an extra spoonful of marinara. For a party, set rolls in mini baking dishes, each generously coated on the bottom of an 8×8 inch baking dish with marinara sauce for dramatic single servings. Even cold, leftovers can be sliced into medallions for antipasto skewers!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover rollatini tightly and store in the fridge for up to three days. The flavors meld even more overnight, and the marinara at the bottom ensures everything stays moist and delicious.
Freezing
To freeze, arrange the assembled (but not yet baked) rollatini in your dish, making sure you coat the bottom of an 8×8 inch baking dish with marinara sauce beforehand. Cover well and freeze. When you’re ready, bake straight from frozen, adding an extra 10 minutes or so to the baking time for a fresh-from-the-oven meal any night.
Reheating
For best results, warm leftovers in the oven at 350°F (175°C) until heated through. Microwave works, too—just cover to prevent splatters and keep that marinara moist. Add an extra spoonful of sauce if things look dry, and enjoy those flavors anew.
FAQs
Can I use store-bought vegan ricotta?
Absolutely! Store-bought vegan ricotta is convenient and works beautifully in this recipe. If you have a favorite homemade version, that adds an extra personal touch, but don’t feel limited.
What if I don’t have an 8×8 inch baking dish?
No worries—any dish with similar dimensions will do. If you use a rectangular pan, simply arrange the rollatini with a little space between each, still making sure to coat the bottom of your baking dish with marinara sauce.
Can I add other vegetables to the filling?
Definitely! Chopped artichokes, roasted peppers, or sautéed mushrooms all blend wonderfully into the ricotta mixture for an even heartier filling. Just make sure any additions are cooked and not watery.
Is this dish gluten-free?
Yes! As long as your vegan ricotta and mozzarella are certified gluten-free, and you coat the bottom of an 8×8 inch baking dish with marinara sauce that’s gluten-free as well, you’ll have an entirely gluten-free meal.
Can I assemble this ahead of time?
You sure can. Roll the zucchini, nestle them in the sauce, cover, and refrigerate for up to 24 hours before baking. This makes it perfect for prepping the evening before a dinner party or busy weeknight.
Final Thoughts
If you’ve been searching for a showstopping plant-based main or side, you simply have to try this recipe where you coat the bottom of an 8×8 inch baking dish with marinara sauce. It’s bright, comforting, easy to share, and always garners rave reviews—so gather your ingredients, invite some friends, and let the Italian flavors roll!
PrintCoat the bottom of an 8×8 inch baking dish with marinara sauce Recipe
Indulge in the delectable flavors of Vegan Zucchini Rollatini, a dish that elegantly combines the freshness of zucchini, the creaminess of vegan ricotta, and the richness of marinara sauce. This dish is a testament to how plant-based ingredients can come together to create a satisfying and flavorful experience.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Zucchini:
- 4–5 zucchinis, sliced
- Olive oil for drizzling
Filling:
- 1 cup (240g) fresh vegan ricotta
- 1 lb (500g) fresh spinach, chopped and cooked
- Basil leaves, chopped (to taste)
- 1 tbsp Italian seasoning
- Pinch of salt, to taste
Other:
- 1 cup (240ml) marinara sauce
- Vegan mozzarella cheese
Instructions
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare the Zucchini:
1. Clean the zucchinis, pat them dry, and trim off the ends.
2. Slice each zucchini into 4 slices, making adjustments to the end pieces so they lay flat. - Bake the Zucchini:
1. Lay the slices on a baking sheet, drizzle with olive oil, and add a dash of salt.
2. Bake for 15-20 minutes or until they have softened.
3. Allow them to cool slightly on a plate covered with paper towels. - Prepare the Filling:
1. In a mixing bowl, combine the vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and a dash of salt. - Assemble the Dish:
1. Coat the bottom of an 8×8 inch baking dish with marinara sauce.
2. Lay out each zucchini slice and spread a generous amount of the vegan ricotta mixture evenly across the entire surface of each slice.
3. Roll up the slices and position them in the baking dish. - Bake:
1. Drizzle additional marinara sauce over the top and evenly sprinkle with vegan mozzarella cheese.
2. Place the dish back in the oven and bake for another 20 minutes, or until the dish is heated through and the cheese has melted. - Enjoy:
Allow the rollatini to cool for a few moments before serving.
Prepare and Cook Spinach:
1. Wash the spinach thoroughly.
2. In a large skillet over medium heat, add the chopped spinach and cook until wilted and any water has evaporated, about 3-5 minutes.
3. Set aside to cool. Once cool, squeeze out any excess water.
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
