Irresistible Vegan Zucchini Spinach Rollatini
Try our Vegan Zucchini Spinach Rollatini for a delicious, healthy twist on traditional rollatini, packed with flavor and nutrients! Tender roasted zucchini rolls filled with creamy vegan ricotta and spinach, topped with marinara and melted vegan cheese — it’s an indulgent yet wholesome dish perfect for any occasion.
Equipment
- Oven
- Baking Tray
- Mixing Bowl
- Knife
- Skillet
- Baking dish
Ingredients
Main Ingredients
- 4-5 medium zucchinis sliced lengthwise
- 500 g fresh spinach washed, chopped, and cooked
- fresh basil leaves chopped, to taste
- 240 g vegan ricotta
- vegan mozzarella cheese for topping
- 1 tbsp Italian seasoning
- 1 cup marinara sauce
- olive oil for drizzling
- salt to taste
Instructions
- Preheat oven to 200°C (400°F). Wash zucchinis and slice lengthwise into thin strips suitable for rolling.
- Heat a skillet over medium heat and sauté chopped spinach for 3–5 minutes until wilted. Cool slightly and squeeze out excess moisture.
- Place zucchini slices on a baking tray, drizzle with olive oil, sprinkle salt, and roast for 15–20 minutes until tender but firm. Let cool on paper towels.
- In a bowl, mix cooked spinach, vegan ricotta, chopped basil, Italian seasoning, and salt until well combined.
- Spread marinara sauce on the bottom of a baking dish. Lay one zucchini strip flat, add filling, and roll up. Place seam-side down in dish. Repeat with remaining strips.
- Top rolls with more marinara sauce and vegan mozzarella. Bake for 20 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving warm. Garnish with extra basil if desired.
Notes
For extra flavor, roast zucchini slices with garlic and herbs before assembling. You can also use kale instead of spinach or tofu-based ricotta. Make ahead and refrigerate overnight before baking for convenience. Pairs perfectly with garlic bread and a side salad.