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
Scale
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.
