Why You’ll Love Vegan Zucchini Rollatini Recipe
This recipe delivers all the comforting flavors of traditional rollatini without the heaviness of pasta or dairy. The zucchini becomes perfectly tender while holding a creamy, herb-infused filling that pairs beautifully with tangy marinara sauce.
It’s naturally gluten-free, packed with vegetables, and ideal for anyone following a vegan lifestyle. Plus, it’s simple enough for beginners yet elegant enough to serve to guests. With minimal prep and just an hour from start to finish, it’s a satisfying meal that feels both nourishing and indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4–5 zucchinis, sliced
olive oil, for drizzling
1 cup (240 g) fresh vegan ricotta
1 lb (500 g) fresh spinach, chopped and cooked
basil leaves, chopped (to taste)
1 tbsp Italian seasoning
pinch of salt, to taste
1 cup (240 ml) marinara sauce
vegan mozzarella cheese
Directions
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Preheat your oven to 400°F (200°C).
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Wash the spinach thoroughly. In a large skillet over medium heat, add the chopped spinach and cook for 3–5 minutes until wilted and any excess moisture has evaporated. Set aside to cool, then squeeze out any remaining water.
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Clean the zucchinis, pat them dry, and trim off the ends. Slice each zucchini lengthwise into about 4 thin slices. Adjust the end pieces as needed so they lay flat.
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Arrange the zucchini slices on a baking sheet. Drizzle with olive oil and sprinkle lightly with salt. Bake for 15–20 minutes, or until softened. Remove and let them cool slightly on a paper towel-lined plate.
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In a mixing bowl, combine the vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and a pinch of salt. Mix until well blended.
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Spread a layer of marinara sauce on the bottom of an 8×8-inch baking dish.
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Lay each zucchini slice flat and spread a generous layer of the ricotta-spinach mixture evenly over the surface. Roll up each slice and place seam-side down in the prepared baking dish.
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Spoon additional marinara sauce over the rolls and sprinkle evenly with vegan mozzarella cheese.
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Return the dish to the oven and bake for another 20 minutes, or until heated through and the cheese has melted.
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Let the rollatini cool slightly before serving.
Servings and timing
Servings: 4 servings
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Variations
For a nuttier flavor, add a tablespoon of nutritional yeast to the ricotta mixture. You can also mix in finely chopped sautéed mushrooms for extra texture and depth.
If you enjoy a bit of heat, stir red pepper flakes into the filling or marinara sauce. For a heartier version, add cooked lentils or crumbled plant-based sausage to the spinach mixture.
You can also experiment with different herbs such as oregano or thyme, or swap the marinara for a creamy vegan Alfredo-style sauce for a richer variation.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place the rollatini in an oven-safe dish, cover loosely with foil, and warm at 350°F (175°C) for about 15–20 minutes or until heated through.
For quicker reheating, microwave individual portions in 30-second intervals until warm.
You can also freeze the assembled, unbaked rollatini for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the rollatini a day in advance and store it covered in the refrigerator. Bake it just before serving.
How do I keep the zucchini from becoming watery?
Lightly baking the slices first and squeezing excess moisture from the spinach helps prevent excess water in the final dish.
Can I grill the zucchini instead of baking it?
Yes, grilling adds a smoky flavor. Just grill until tender and flexible enough to roll.
What can I use instead of vegan ricotta?
You can substitute blended tofu with lemon juice and salt, or a store-bought plant-based cream cheese alternative.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free since it uses zucchini instead of pasta.
Can I add other vegetables?
Absolutely. Finely chopped mushrooms, bell peppers, or shredded carrots work well in the filling.
How thin should I slice the zucchini?
Slices should be thin enough to roll easily but thick enough to hold their shape, about 1/8 inch thick.
Can I freeze leftovers?
Yes, store in a freezer-safe container for up to 2 months and reheat after thawing.
What type of marinara sauce works best?
Use a high-quality marinara with simple ingredients for the best flavor.
How do I prevent the rolls from unrolling?
Place them seam-side down in the baking dish and pack them snugly together.
Conclusion
Vegan Zucchini Rollatini is a flavorful, satisfying dish that proves plant-based meals can be both comforting and elegant. With tender zucchini, creamy spinach ricotta filling, and rich marinara sauce, it’s a recipe you’ll return to again and again. Whether you’re cooking for family, friends, or just yourself, this wholesome bake is sure to impress.
