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–+ servings
Zucchini Rollatini

Delicious Vegan Zucchini Rollatini That Will Wow Your Taste Buds

A flavor-packed Vegan Zucchini Rollatini that combines zucchini, spinach, and vegan ricotta, making it a perfect plant-based dish for everyone.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 rollatini
Course: Dinner
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini
  • 4 medium Zucchini Fresh and firm
  • 2 tablespoons Olive Oil Drizzle for moisture
For the Filling
  • 1 cup Vegan Ricotta Creamy base
  • 2 cups Fresh Spinach Cooked kale is a great substitute
  • 1/4 cup Basil Leaves Use fresh for flavor
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon Salt Adjust to taste
For the Assembly
  • 2 cups Marinara Sauce Homemade or store-bought
  • 1 cup Vegan Mozzarella Cheese Optional for topping

Equipment

  • Oven
  • Skillet
  • Mixing bowl
  • Baking sheet
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C). Gather your ingredients and equipment.
  2. Sauté spinach in a skillet over medium heat for about 3–5 minutes until wilted. Squeeze out excess moisture.
  3. Slice zucchinis lengthwise into four flat, even slices of about 1/4 inch thick.
  4. Arrange zucchini slices on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for 15–20 minutes.
  5. In a mixing bowl, combine vegan ricotta, sautéed spinach, chopped basil, Italian seasoning, and salt. Mix thoroughly.
  6. Spread marinara sauce in a baking dish. Take a zucchini slice, spoon filling, and roll tightly. Place seam-side down.
  7. Pour remaining marinara sauce over rollatini. Add vegan mozzarella if desired. Bake for an additional 20 minutes.

Nutrition

Serving: 1rollatiniCalories: 200kcalCarbohydrates: 15gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze before baking for up to 3 months.

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