I love making this Vegan Zucchini Rollatini when I want something comforting, wholesome, and full of Italian-inspired flavor. I roll tender baked zucchini slices around a creamy vegan ricotta and spinach filling, then bake everything in rich marinara sauce with a layer of melty vegan mozzarella on top. It feels indulgent, yet it’s completely plant-based and nourishing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4–5 medium zucchinis, sliced lengthwise
Olive oil for drizzling
1 cup (240 g) fresh vegan ricotta
1 lb (500 g) fresh spinach, chopped
Fresh basil leaves, chopped to taste
1 tablespoon Italian seasoning
Pinch of salt to taste
1 cup (240 ml) marinara sauce
1 cup vegan mozzarella cheese
Directions
I start by preheating the oven to 400°F (200°C).
I wash the spinach thoroughly. In a large skillet over medium heat, I cook the chopped spinach for 3–5 minutes until it wilts and any excess moisture evaporates. I remove it from the heat, let it cool slightly, and squeeze out any remaining liquid.
Next, I wash and dry the zucchinis, trim the ends, and slice them lengthwise into thin strips. I arrange the slices on a baking sheet, drizzle them lightly with olive oil, and season with a pinch of salt. I bake them for 15–20 minutes until they are softened but still pliable. Then I transfer them to a plate lined with paper towels and let them cool slightly.
In a mixing bowl, I combine the vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and salt. I mix everything well until evenly blended.
I spread a thin layer of marinara sauce over the bottom of an 8×8-inch baking dish. I lay each zucchini slice flat and spread a generous layer of the ricotta mixture evenly over each slice. Then I carefully roll up each slice and arrange them seam-side down in the prepared baking dish.
I spoon additional marinara sauce over the top and sprinkle evenly with vegan mozzarella cheese. I bake for another 20 minutes, until everything is heated through and the cheese has melted. I let it cool slightly before serving.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Servings: 4 servings
Calories: Approximately 280 kcal per serving
Variations
I sometimes add finely chopped mushrooms to the spinach mixture for extra texture and depth of flavor. When I want a bit of heat, I sprinkle in some red pepper flakes. For a nuttier taste, I mix a tablespoon of nutritional yeast into the ricotta filling.
If I want extra protein, I stir in a few tablespoons of cooked lentils or crumbled firm tofu into the filling. I also like experimenting with different herbs such as oregano or parsley for a slightly different Italian-inspired profile.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat, I place the rollatini in an oven-safe dish and warm it at 350°F (175°C) until heated through. If I am in a hurry, I use the microwave, heating in short intervals to avoid overcooking.
I can also freeze the assembled but unbaked rollatini. I wrap the dish tightly and freeze for up to 2 months. When I am ready to enjoy it, I bake it straight from frozen, adding extra time as needed.
FAQs
Can I make this recipe ahead of time?
Yes, I often assemble everything a day in advance, cover it tightly, and store it in the refrigerator. When I am ready to bake, I simply place it in the oven and add a few extra minutes to the cooking time if needed.
How do I prevent the zucchini from becoming watery?
I make sure to bake the zucchini slices first and let excess moisture evaporate. I also thoroughly squeeze the cooked spinach to remove as much liquid as possible before mixing it with the ricotta.
Can I use store-bought vegan ricotta?
Yes, I use store-bought vegan ricotta for convenience, but I can also prepare a homemade version using blended tofu, lemon juice, and nutritional yeast if I prefer.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free since I use zucchini slices instead of pasta. I just double-check that the marinara sauce and vegan cheese are certified gluten-free if necessary.
Can I add more vegetables?
Absolutely. I like adding finely chopped mushrooms, grated carrots, or even sautéed kale to the filling for extra nutrients and flavor.
Conclusion
I find this Vegan Zucchini Rollatini to be the perfect balance of comfort and freshness. The creamy spinach filling, tender zucchini, and rich marinara sauce come together beautifully in every bite. I love serving it as a wholesome weeknight dinner or as a centerpiece for a plant-based gathering, knowing it is both satisfying and nourishing.
📖 Recipe:
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Vegan Zucchini Rollatini
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Tender baked zucchini slices are rolled around a creamy vegan ricotta and spinach filling, then baked in rich marinara sauce and topped with melty vegan mozzarella. This comforting Italian-inspired dish is wholesome, satisfying, and completely plant-based.
Ingredients
4–5 medium zucchinis, sliced lengthwise
Olive oil for drizzling
1 cup (240 g) fresh vegan ricotta
1 lb (500 g) fresh spinach, chopped
Fresh basil leaves, chopped to taste
1 tablespoon Italian seasoning
Pinch of salt to taste
1 cup (240 ml) marinara sauce
1 cup vegan mozzarella cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the spinach thoroughly. In a large skillet over medium heat, cook the chopped spinach for 3–5 minutes until wilted and excess moisture evaporates. Remove from heat, cool slightly, and squeeze out remaining liquid.
- Wash and dry the zucchinis, trim the ends, and slice them lengthwise into thin strips. Arrange on a baking sheet, drizzle lightly with olive oil, and season with a pinch of salt.
- Bake the zucchini slices for 15–20 minutes until softened but still pliable. Transfer to a plate lined with paper towels and let cool slightly.
- In a mixing bowl, combine the vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and salt. Mix until evenly blended.
- Spread a thin layer of marinara sauce over the bottom of an 8×8-inch baking dish.
- Lay each zucchini slice flat and spread a generous layer of the ricotta mixture over each slice. Carefully roll up and arrange seam-side down in the prepared baking dish.
- Spoon remaining marinara sauce over the rolls and sprinkle evenly with vegan mozzarella cheese.
- Bake for 20 minutes, until heated through and the cheese has melted. Let cool slightly before serving.
Notes
Add finely chopped mushrooms, grated carrots, or sautéed kale to the filling for extra flavor and nutrients.
For extra protein, mix in cooked lentils or crumbled firm tofu.
Sprinkle red pepper flakes for heat or nutritional yeast for a nuttier flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze assembled but unbaked rollatini for up to 2 months and bake from frozen, adding extra time as needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
