If you’re looking to incorporate more vegetables into your meals in a delicious and creative way, Zucchini Rollatini is a fantastic option. This dish combines thinly sliced zucchini with a rich and flavorful filling, all wrapped up and baked to perfection. It’s a healthier alternative to traditional rollatini recipes, without sacrificing taste. Below, you’ll find a detailed guide on how to prepare this tasty and nutritious dish.

Ingredients for Zucchini Rollatini:

  • 4-5 Zucchinis, thinly sliced
  • Olive Oil, for drizzling
  • 1 cup (240g) Fresh Ricotta (Dairy-Free)
  • 1 lb (500g) Fresh Spinach, finely chopped
  • Fresh Basil Leaves, chopped as per taste
  • 1 tbsp Italian Seasoning
  • A pinch of Salt, or to taste
  • 1 cup (240ml) Marinara Sauce
  • Dairy-Free Mozzarella Cheese, as much as desired
Zucchini ingredients

Instructions:

1. Preheat the Oven:

Set your oven to 400°F (200°C) and let it heat up while you prepare the ingredients.

2. Spinach Preparation:

  • Thoroughly wash the spinach, ensuring it is clean from any impurities.
  • In a large skillet over medium heat, add the chopped spinach. Cook until the leaves have wilted and any excess water has evaporated, which should take around 3-5 minutes.
  • Once cooked, set it aside to cool. Once cooled, make sure to squeeze out any remaining water.
Zucchini Rollatini

3. Zucchini Slicing:

  • Ensure the zucchinis are cleaned and patted dry. Trim the ends off each zucchini.
  • Slice the zucchinis into 4 even pieces. Adjust the end pieces to make sure they lay flat.
Zucchini Rollatini

4. Baking the Zucchini:

  • Place the zucchini slices on a baking sheet, drizzle them lightly with olive oil, and add a sprinkle of salt.
  • Bake in the preheated oven for 15-20 minutes or until they have softened. Allow them to cool slightly on a plate covered with paper towels.

5. Prepare the Filling:

  • In a mixing bowl, combine the ricotta, cooked spinach, chopped basil, Italian seasoning, and a touch of salt.
Zucchini Rollatini

6. Assemble and Bake:

  • Spread a layer of marinara sauce at the bottom of an 8×8 inch baking dish.
  • Lay out each zucchini slice, spreading the ricotta mixture evenly across each one.
  • Roll up the slices and place them in the baking dish.
  • Drizzle more marinara sauce over the top and sprinkle with dairy-free mozzarella cheese.
  • Bake in the oven for another 20 minutes, or until the dish is hot throughout and the cheese has melted.
Zucchini Rollatini
Zucchini Rollatini

7. Serve and Savor:

  • Let the rollatini cool for a few moments before serving.
  • Enjoy the rich flavors and delightful textures of your homemade Zucchini Rollatini!

Conclusion:

With a perfect blend of fresh ingredients and aromatic herbs, this Zucchini Rollatini is a delightful dish that’s sure to satisfy your taste buds. The creamy ricotta paired with the savory marinara sauce creates a symphony of flavors that’s hard to resist. 

Discover your new favorite vegan meal — browse Dr. Vegan’s recipe collection today!

Vegan Zucchini Rollatini
5 from 1 review

Vegan Zucchini Rollatini

Indulge in the delectable flavors of Vegan Zucchini Rollatini, a dish that elegantly combines the freshness of zucchini, the creaminess of vegan ricotta, and the richness of marinara sauce. This dish is a testament to how plant-based ingredients can come together to create a satisfying and flavorful experience.
Servings 4
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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Ingredients
 

  • 4-5 zucchinis, sliced
  • Olive oil, for drizzling
  • 1 cup 240g fresh vegan ricotta
  • 1 lb 500g fresh spinach, chopped and cooked
  • basil leaves, chopped (or to taste)
  • 1 tbsp Italian seasoning
  • Pinch of salt, to taste
  • 1 cup 240ml marinara sauce
  • vegan mozzarella cheese

Equipment

  • Oven
  • Baking Dish
  • Skillet
  • Knife

Instructions
 

  1. Preheat Oven: Set your oven to 400°F (200°C).

Prepare and Cook Spinach:

  1. Wash the spinach thoroughly.
  2. In a large skillet over medium heat, add the chopped spinach and cook until wilted and any water has evaporated, about 3-5 minutes.
  3. Set aside to cool. Once cool, squeeze out any excess water.

Prepare the Zucchini:

  1. Clean the zucchinis, pat them dry, and trim off the ends.
  2. Slice each zucchini into 4 slices, making adjustments to the end pieces so they lay flat.

Bake the Zucchini:

  1. Lay the slices on a baking sheet, drizzle with olive oil, and add a dash of salt.
  2. Bake for 15-20 minutes or until they have softened.
  3. Allow them to cool slightly on a plate covered with paper towels.

Prepare the Filling:

  1. In a mixing bowl, combine the vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and a dash of salt.

Assemble the Dish:

  1. Coat the bottom of an 8×8 inch baking dish with marinara sauce.
  2. Lay out each zucchini slice and spread a generous amount of the vegan ricotta mixture evenly across the entire surface of each slice
  3. Roll up the slices and position them in the baking dish.

Bake:

  1. Drizzle additional marinara sauce over the top and evenly sprinkle with vegan mozzarella cheese.
  2. Place the dish back in the oven and bake for another 20 minutes, or until the dish is heated through and the cheese has melted.

Enjoy:

  1. Allow the rollatini to cool for a few moments before serving.

Nutrition

Calories: 200kcal

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