Name: Zucchini Rollatini
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 to 5 medium zucchinis, trimmed; Olive oil, for drizzling; 1 cup vegan ricotta; 1 pound fresh spinach, chopped; 2 tablespoons fresh basil, chopped; 1 tablespoon Italian seasoning; Salt, to taste; 1 cup marinara sauce; Vegan mozzarella, as desired

Zucchini Rollatini is a cozy plant-based dinner I make when I want something light but still comforting. I roll tender zucchini slices around creamy vegan ricotta and spinach, then bake everything in marinara sauce until warm and bubbly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 to 5 medium zucchinis, trimmed

Olive oil, for drizzling

1 cup vegan ricotta

1 pound fresh spinach, chopped

2 tablespoons fresh basil, chopped

1 tablespoon Italian seasoning

Salt, to taste

1 cup marinara sauce

Vegan mozzarella, as desired

Directions

I preheat the oven to 400°F (200°C) and lightly grease an 8×8-inch baking dish.

I cook the chopped spinach in a skillet over medium heat for 3 to 5 minutes, until wilted and most of the moisture has evaporated. I let it cool, then squeeze out the extra liquid.

I slice the zucchinis lengthwise into thin strips, arrange them on a baking sheet, drizzle them lightly with olive oil, and season with salt.

I bake the zucchini slices for 15 to 20 minutes, until just softened. Then I transfer them to paper towels and let them cool slightly.

In a bowl, I mix the vegan ricotta, cooked spinach, basil, Italian seasoning, and a pinch of salt until well combined.

I spread a layer of marinara sauce over the bottom of the baking dish.

I lay out the zucchini slices, spread a portion of the ricotta mixture over each slice, roll them gently, and place them seam-side down in the dish.

I spoon the remaining marinara over the top and finish with vegan mozzarella.

I bake for 20 minutes, until heated through and the cheese is melted. I let it rest for a few minutes before serving.

Servings and Timing

This recipe makes 4 servings.

Prep time: 20 minutes

Cooking time: 40 minutes

Total time: 60 minutes

Calories: about 200 kcal per serving

Variations

I sometimes add red pepper flakes when I want a little heat. I also like mixing chopped parsley or oregano into the filling for extra freshness. For a heartier version, I add cooked lentils or finely chopped mushrooms to the ricotta mixture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the rollatini in the oven at 350°F until heated through, or I microwave individual portions until warm. I like adding a little extra marinara before reheating so the zucchini stays moist.

FAQs

Can I make zucchini rollatini ahead of time?

Yes, I can assemble it ahead, cover it, and refrigerate it until I am ready to bake.

Do I need to peel the zucchini?

No, I leave the skin on because it helps the slices hold their shape.

Can I use frozen spinach?

Yes, I can use frozen spinach, but I thaw it and squeeze out as much liquid as possible first.

How do I keep the rollatini from getting watery?

I prebake the zucchini slices and squeeze the spinach well. I also let the baked dish rest before serving.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as I use gluten-free marinara, vegan ricotta, and vegan mozzarella.

Conclusion

Zucchini Rollatini is one of my favorite ways to turn simple vegetables into a satisfying vegan dinner. I love the creamy spinach filling, the tender zucchini, and the rich marinara sauce all baked together into a warm, comforting dish.

📖 Recipe: