If you are looking for a fresh, flavorful, and totally comforting dish that feels indulgent yet wholesome, this Vegan Zucchini Spinach Rollatini Recipe is an absolute winner. It takes simple, vibrant ingredients like zucchini and spinach and elevates them into beautiful, cheesy rolls stuffed with creamy vegan ricotta and fragrant basil. This recipe is perfect for cozy dinners or impressing guests with something both elegant and nourishing. Trust me, once you try these tender zucchini rolls baked in savory marinara and topped with melted vegan mozzarella, you’ll want to make them again and again!
Ingredients You’ll Need
Every ingredient in this Vegan Zucchini Spinach Rollatini Recipe has a role to play in creating the perfect harmony of flavors and textures. Each one is straightforward but essential, contributing freshness, creaminess, or that irresistible melted cheese topping that makes this dish so special.
- 4–5 medium zucchinis: The tender but sturdy base for the rolls, sliced lengthwise for easy rolling.
- 500 g fresh spinach: Adds vibrant green color, earthiness, and nutrition after being cooked and drained.
- Fresh basil leaves: For a fragrant, herbaceous punch that livens up the filling.
- 240 g vegan ricotta: The creamy, dairy-free cheese that binds the filling together beautifully.
- Vegan mozzarella cheese: Topping that melts to a gooey, golden perfection.
- 1 tablespoon Italian seasoning: Classic blend of herbs to give the filling warmth and complexity.
- Pinch of salt: To enhance all the flavors.
- 1 cup (240 ml) marinara sauce: The tangy tomato base that bathes the zucchini rolls in rich flavor.
- Olive oil: For drizzling to help soften the zucchini and add a touch of fruity richness.
How to Make Vegan Zucchini Spinach Rollatini Recipe
Step 1: Preheat the Oven
Begin by preheating your oven to 200°C. This sets the perfect temperature for softening the zucchini and later baking the assembled rolls to melty perfection.
Step 2: Prepare the Spinach
In a large skillet over medium heat, cook the chopped spinach for 3 to 5 minutes, until it’s wilted and most of the excess liquid evaporates. Then set aside to cool and squeeze out the remaining moisture. Doing this ensures your filling isn’t watery and stays creamy.
Step 3: Slice the Zucchini
Wash, dry, and trim the zucchinis, then carefully slice each one lengthwise into four even strips. Adjust any irregular end pieces so they lay flat for rolling—this step paves the way for neat and easy rollatini.
Step 4: Bake the Zucchini Strips
Arrange the zucchini slices on a baking tray, drizzle them lightly with olive oil, and sprinkle a pinch of salt. Bake for 15 to 20 minutes until the zucchinis are softened but still hold their shape. Once out of the oven, place them on paper towels to absorb any extra moisture.
Step 5: Mix the Filling
Combine the vegan ricotta, cooked spinach, chopped fresh basil, Italian seasoning, and a dash of salt in a mixing bowl. Stir everything well until you have a smooth, homogeneous filling that’s bursting with flavor and creamy texture.
Step 6: Prepare the Baking Dish
Spread a generous layer of marinara sauce on the bottom of a 20×20 cm baking dish. This sauce will prevent sticking and infuse the rolls with tangy, tomato goodness as they bake.
Step 7: Roll the Zucchini
Lay one zucchini slice flat and spread a layer of the ricotta-spinach filling evenly along its length. Carefully roll it up and place it seam-side down into the baking dish. Repeat with all slices, fitting the rolls snugly together for even cooking.
Step 8: Add Sauce and Cheese Topping
Drizzle more marinara sauce over the zucchini rolls, then sprinkle liberally with vegan mozzarella cheese. This final layer of cheese melts to a delightful golden topping that brings the whole dish together.
Step 9: Bake and Serve
Bake your rolls for about 20 minutes until the cheese is melted and bubbly and the filling is heated through. Once out of the oven, allow them to cool for a few minutes—it makes them easier to handle and lets the flavors settle.
How to Serve Vegan Zucchini Spinach Rollatini Recipe
Garnishes
Top your rollatini with extra fresh basil leaves or a sprinkle of nutritional yeast for added cheesy flavor. A drizzle of good-quality olive oil or a pinch of crushed red pepper flakes can also enhance the dish wonderfully.
Side Dishes
This Vegan Zucchini Spinach Rollatini Recipe pairs beautifully with a crisp green salad, crusty bread to mop up the sauce, or a light quinoa pilaf to round out the meal with wholesome grains.
Creative Ways to Present
Serve your zucchini rollatini stacked like little towers or nestled side by side in a rustic ceramic dish for a cozy, inviting presentation. You can even spoon extra marinara around the plate and sprinkle some toasted pine nuts for texture contrast.
Make Ahead and Storage
Storing Leftovers
Keep any leftover rollatini covered in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even more after a day, making for a tasty next-day lunch or dinner.
Freezing
You can freeze the uncooked assembled rollatini by wrapping the baking dish tightly with plastic wrap and foil, then freezing for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed.
Reheating
Reheat leftovers gently in the oven at 180°C for about 15 minutes to warm through without drying out. Alternatively, microwave on medium power in short intervals, covering to retain moisture.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out as much water as possible from the frozen spinach before using it to prevent a watery filling.
What can I substitute for vegan ricotta?
You can make a simple cashew-based ricotta by blending soaked cashews with lemon juice, nutritional yeast, and a pinch of salt for a creamy homemade substitute.
Is this recipe gluten-free?
Yes, it naturally is gluten-free, as it relies on zucchini and plant-based ingredients without any wheat or gluten-containing products.
Can I make this recipe oil-free?
Definitely! You can skip the olive oil drizzle when roasting zucchini and use a non-stick baking mat or parchment paper instead.
How spicy is this dish?
This Vegan Zucchini Spinach Rollatini Recipe is mild by default but feel free to add crushed red pepper flakes or a dash of hot sauce to the marinara if you like a bit of heat.
Final Thoughts
Making this Vegan Zucchini Spinach Rollatini Recipe is such a joyful experience because it transforms humble veggies into a show-stopping meal that tastes like it took hours to prepare. The balance of creamy filling, tender zucchini, and melted cheese will have your taste buds celebrating every bite. I wholeheartedly encourage you to give this recipe a try — it’s a comforting, nourishing hug on a plate that’s bound to become a favorite in your kitchen too!
Print
Vegan Zucchini Spinach Rollatini Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Description
A delicious and healthy Vegan Zucchini Spinach Rollatini featuring tender zucchini slices rolled with a flavorful vegan ricotta and spinach filling, topped with vegan mozzarella and baked to perfection with marinara sauce. This dish is perfect as a comforting plant-based main course for any occasion.
Ingredients
Zucchini Preparation
- 4–5 medium zucchinis, sliced lengthwise
- Olive oil, for drizzling
- Pinch of salt, to taste
Spinach Filling
- 500 g fresh spinach, washed, chopped, and cooked
- Fresh basil leaves, chopped (to taste)
- 240 g vegan ricotta
- 1 tablespoon Italian seasoning
- Pinch of salt, to taste
Assembly
- 1 cup (240 ml) marinara sauce
- Vegan mozzarella cheese, for topping
Instructions
- Preheat oven: Preheat your oven to 200°C to prepare for baking the zucchini and assembling the rollatini.
- Cook spinach: In a large skillet over medium heat, add the chopped spinach and cook for 3–5 minutes until wilted and excess liquid has evaporated. Set aside to cool, then squeeze out any remaining water to avoid sogginess.
- Prepare zucchini: Wash the zucchinis, pat dry, trim the ends, and slice each lengthwise into 4 even strips. Adjust end pieces to ensure they lie flat for easy rolling.
- Bake zucchini slices: Arrange zucchini slices on a baking tray, drizzle with olive oil, sprinkle with a pinch of salt, and bake for 15–20 minutes until softened. Transfer to a plate lined with paper towels to absorb excess moisture.
- Make filling: In a mixing bowl, combine vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and a dash of salt. Mix thoroughly until the filling is uniform.
- Prepare baking dish: Spread a layer of marinara sauce on the bottom of a 20×20 cm baking dish to prevent sticking and add flavor.
- Assemble rollatini: Place a zucchini slice on a flat surface, spread ricotta-spinach filling along its length, and carefully roll it up. Repeat for all slices, arranging rolls seam-side down in the baking dish.
- Add sauce and cheese: Drizzle additional marinara sauce over the zucchini rolls and generously sprinkle with vegan mozzarella cheese.
- Bake rollatini: Bake in the preheated oven for 20 minutes, or until the cheese has melted and the filling is heated through.
- Serve: Remove from the oven, let cool for several minutes, then serve warm for best taste and texture.
Notes
- You can substitute fresh basil with dried basil if fresh is unavailable.
- Ensure to squeeze out as much water as possible from cooked spinach and baked zucchini to avoid a watery dish.
- For a gluten-free version, confirm that the marinara sauce and vegan cheeses are gluten-free.
- Feel free to add nutritional yeast to the filling for a cheesy flavor enhancement.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat before serving.
