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
