Vegan Zucchini Rollatini

I love how this recipe brings together fresh, wholesome ingredients in a way that feels indulgent but remains totally plant-based. The zucchini softens beautifully in the oven, the vegan ricotta is rich and creamy, and the marinara adds just the right amount of zesty warmth. It’s gluten-free, dairy-free, and packed with flavor—plus it makes for great leftovers. Whether I’m serving it to vegans or omnivores, this rollatini always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4–5 zucchinis, sliced lengthwise into thin strips
• 1 cup vegan ricotta
• 1 lb fresh spinach, chopped and cooked
• 1 cup marinara sauce
• Vegan mozzarella cheese, to taste
• Olive oil, for drizzling
• Fresh basil leaves, chopped
• Italian seasoning, to taste
• Salt, to taste

Directions

I begin by preheating the oven to 400°F (200°C). While it heats, I slice the zucchinis lengthwise into thin ribbons using a mandoline or a sharp knife. I lay them on a tray, drizzle them lightly with olive oil, and set them aside.

In a bowl, I mix the cooked spinach with vegan ricotta, chopped basil, Italian seasoning, and a pinch of salt. The filling should be creamy and well-seasoned.

I lay out the zucchini slices and spoon a bit of the filling onto one end of each strip. Then I carefully roll them up and place each one seam-side down in a baking dish.

Once all the zucchini rolls are arranged in the dish, I pour marinara sauce over the top, making sure each roll is coated. I sprinkle vegan mozzarella cheese over everything and pop the dish into the oven.

I bake it for about 40 minutes, until the sauce is bubbly and the cheese is golden and melted.

Servings and timing

This recipe makes 6 servings and takes about 1 hour total—20 minutes to prep and 40 minutes to cook. It’s ideal for weeknight dinners or weekend meal prep when I want something comforting without a lot of fuss.

Variations

Sometimes I swap the spinach for kale or a mix of greens. I also love adding chopped sun-dried tomatoes or artichokes to the filling for more texture and tang. If I want a smoky kick, I add a pinch of smoked paprika or red pepper flakes to the ricotta mixture. For a nut-free version, I make my vegan ricotta using tofu instead of nuts.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in the oven or microwave until warmed through. The zucchini stays tender, and the flavors often deepen over time. This dish also freezes well—I just let it cool completely before storing it in a freezer-safe container. When I’m ready to eat, I reheat it straight from frozen or thaw it overnight in the fridge first.

FAQs

Can I make this ahead of time?

Yes, I often assemble the rollatini a day in advance and bake it fresh before serving. It’s a great option for entertaining or meal prepping.

What kind of vegan ricotta should I use?

I use store-bought or homemade vegan ricotta made from cashews, almonds, or tofu. Any version works well as long as it’s thick and spreadable.

How do I get the zucchini slices thin enough?

A mandoline slicer is the easiest way, but a sharp knife and steady hand work too. I try to keep the slices around 1/8-inch thick so they roll without breaking.

Is there a substitute for vegan mozzarella?

If I’m out of vegan mozzarella, I top the dish with a mix of nutritional yeast and breadcrumbs for a cheesy, golden finish.

Can I make this oil-free?

Yes, I skip the olive oil drizzle and sauté the spinach in water or broth instead. The dish still turns out flavorful and satisfying.

Conclusion

Vegan Zucchini Rollatini is one of those recipes that feels both elegant and comforting. It’s healthy, full of vibrant flavors, and surprisingly simple to make. I love how it turns basic ingredients into something truly special, and it never fails to impress—whether I’m feeding my family or bringing a dish to share. With its creamy filling, zesty sauce, and melty vegan cheese, this rollatini is proof that plant-based comfort food can be just as indulgent and satisfying.