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Vegan Zucchini Rollatini Recipe

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4.3 from 3 reviews

This Vegan Zucchini Rollatini recipe offers a delicious, healthy, and dairy-free alternative to traditional rollatini. Featuring tender baked zucchini slices stuffed with a flavorful mixture of vegan ricotta, cooked spinach, and fresh basil, then topped with marinara sauce and melted vegan mozzarella cheese. Perfect as a satisfying appetizer or light main dish.

Ingredients

Zucchini

  • 4–5 zucchinis, sliced into 4 pieces each (ends trimmed and adjusted to lay flat)
  • Olive oil, for drizzling
  • Pinch of salt, to taste

Filling

  • 1 cup (240g) fresh vegan ricotta
  • 1 lb (500g) fresh spinach, chopped and cooked
  • Chopped basil leaves, to taste
  • 1 tbsp Italian seasoning
  • Pinch of salt, to taste

Topping and Sauce

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

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the zucchini slices and finished rollatini.
  2. Prepare and Cook Spinach: Wash the fresh spinach thoroughly. In 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, then squeeze out any excess water to avoid 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 that all slices lay flat for rolling.
  4. Bake the Zucchini: Lay the zucchini slices on a baking sheet. Drizzle with olive oil and sprinkle a pinch of salt over the slices. Bake for 15-20 minutes or until they are softened but still pliable enough for rolling. Remove and allow to cool slightly on a plate lined with paper towels to absorb any excess moisture.
  5. Prepare the Filling: In a mixing bowl, combine the fresh vegan ricotta, cooked spinach, chopped basil leaves, Italian seasoning, and a pinch of salt. Mix thoroughly until well blended 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 out each zucchini slice flat and spread a generous amount of the vegan ricotta-spinach mixture evenly across the surface. Carefully roll up each slice and place them seam side down in the baking dish.
  7. Bake: Drizzle additional marinara sauce over the stuffed zucchini rolls and sprinkle generously with vegan mozzarella cheese. Place the baking dish back in the oven and bake for another 20 minutes, or until the rollatini is heated through and the vegan cheese has melted and slightly browned.
  8. Enjoy: Remove from the oven and let the rollatini cool for a few moments before serving. This allows the flavors to settle and makes rolling easier to handle.

Notes

  • You can substitute fresh vegan ricotta with store-bought vegan ricotta or cashew cheese.
  • Make sure to squeeze out as much water as possible from cooked spinach to prevent watery filling.
  • Adjust Italian seasoning and basil according to your taste preferences.
  • Use gluten-free marinara sauce to make this recipe gluten-free if needed.
  • Leftovers can be refrigerated and gently reheated in the oven for best texture.

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