Vegan Zucchini Rollatini
The best vegan zucchini rollatini baked in marinara and stuffed with creamy dairy-free ricotta and spinach. A healthy, Italian-inspired comfort dish perfect for dinner or meal prep.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
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, for topping
Olive oil, for drizzling
Fresh basil leaves, chopped
1 teaspoon Italian seasoning
Salt, to taste
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Zucchini: Slice zucchinis lengthwise into thin strips using a mandoline or sharp knife. Lightly drizzle with olive oil and set aside.
Make Filling: In a bowl, mix cooked spinach, vegan ricotta, chopped basil, Italian seasoning, and a pinch of salt until well combined.
Roll the Zucchini: Lay out the zucchini slices. Add about 1 tablespoon of filling to one end of each slice and roll tightly. Place seam-side down in a greased baking dish.
Add Sauce and Cheese: Pour marinara sauce evenly over the rollatini. Sprinkle vegan mozzarella cheese on top.
Bake: Bake uncovered for 35–40 minutes, or until bubbly and golden on top.
Serve: Let rest for a few minutes before serving. Garnish with fresh basil if desired.
Notes
Use a mandoline slicer for even, thin zucchini slices.
Pat zucchini slices dry before rolling to avoid excess moisture.
Great for meal prep – leftovers store well in the fridge for up to 4 days.
For added protein, mix in crumbled tofu or lentils with the ricotta filling.
Make it gluten-free by ensuring marinara and vegan cheese are certified GF.
Find it online: https://allrecipesmade.com/vegan-zucchini-rollatini/
