If you’re looking for a vibrant, flavorful dish that’s both satisfying and completely plant-based, this Vegan Zucchini Spinach Rollatini Recipe is going to steal your heart. Picture tender zucchini ribbons wrapped around a luscious spinach and vegan ricotta filling, all baked in a rich marinara sauce and topped with melty vegan mozzarella. It’s fresh, comforting, and packed with color, making it a perfect centerpiece for a cozy dinner or when you want to impress friends with something wholesome and delicious. Trust me, once you try this recipe, it will become one of your go-to dishes for weeknights and special occasions alike.
Ingredients You’ll Need
Simple ingredients often make the best dishes, and this recipe is no exception. Each item plays a crucial role, contributing to the dish’s delightful balance of texture, flavor, and color.
- 4–5 medium zucchinis: These act as the delicate, slightly crisp wraps that bring the dish together.
- 500 g fresh spinach: Cooked and chopped, it forms the nutritious and vibrant filling.
- Fresh basil leaves, chopped: Adds a fragrant and fresh herbal note balancing the earthiness of spinach.
- 240 g vegan ricotta: Provides creaminess and richness to the filling, making every bite indulgent.
- Vegan mozzarella cheese: Melts beautifully on top for that irresistible golden, bubbly finish.
- 1 tablespoon Italian seasoning: A blend of herbs that elevates and ties all the flavors together.
- Pinch of salt: Enhances every ingredient’s natural flavor without overpowering.
- 1 cup (240 ml) marinara sauce: The tangy tomato base that brings moisture and acidity, harmonizing the dish.
- Olive oil: Used to soften the zucchini and add subtle richness.
How to Make Vegan Zucchini Spinach Rollatini Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 200°C. It’s essential to get the oven ready early so that once you assemble the rolls, you can bake them immediately for best results.
Step 2: Cook the Spinach
In a large skillet over medium heat, add your chopped spinach and cook for about 3 to 5 minutes until it wilts and the excess water evaporates. Then set it aside to cool, and squeeze out any leftover moisture. This step ensures your filling isn’t soggy but perfectly creamy.
Step 3: Prepare the Zucchini
Wash and dry your zucchinis, trim off the ends, and slice each one lengthwise into four even strips. Adjust the ends so they lay flat, making rolling easier and the final dish prettier.
Step 4: Bake Zucchini Strips
Arrange the zucchini slices on a baking tray, drizzle lightly with olive oil, sprinkle with salt, then bake for 15 to 20 minutes until softened but still holding their shape. After baking, place them on paper towels to soak up any moisture, keeping the rolls firm.
Step 5: Make the Filling
Mix the vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and a pinch of salt in a bowl. Stir everything together until smooth and combined, so each roll gets that beautiful, flavorful filling.
Step 6: Prepare the Baking Dish
Spread a layer of marinara sauce evenly over the bottom of a 20×20 cm baking dish. This tomatoey base will keep the rolls moist and add a lovely tangy contrast.
Step 7: Assemble the Rollatini
Lay a zucchini slice flat, spread a generous amount of the ricotta-spinach mixture along its length, then roll it up tightly. Repeat until all slices are rolled, placing them seam-side down in the baking dish. This careful placement helps keep the rolls intact while baking.
Step 8: Add Sauce and Cheese
Drizzle more marinara sauce over the rolls, then sprinkle them liberally with vegan mozzarella cheese. This topping melts into a golden, bubbly layer that’s irresistibly inviting.
Step 9: Bake and Serve
Bake the assembled rollatini for 20 minutes until the cheese melts and the filling is warmed through. Let it cool a few minutes before serving to allow flavors to settle and make it easier to handle.
How to Serve Vegan Zucchini Spinach Rollatini Recipe
Garnishes
Adding a sprinkle of freshly chopped basil or a light drizzle of extra virgin olive oil right before serving lifts the dish with fresh aroma and subtle richness that pairs perfectly with the baked flavors.
Side Dishes
Serve your rollatini alongside a crisp green salad or some garlic-roasted potatoes for a well-rounded, satisfying meal. The contrast of textures and flavors makes every mouthful exciting.
Creative Ways to Present
For a family-style gathering, arrange the rolls on a large platter and garnish with fresh herbs and edible flowers for a colorful, festive look. Alternatively, plate individual servings with a drizzle of balsamic glaze for a touch of elegance.
Make Ahead and Storage
Storing Leftovers
Place any leftover Vegan Zucchini Spinach Rollatini in an airtight container and refrigerate for up to 3 days. The flavors develop even more overnight, making for excellent next-day meals.
Freezing
You can freeze the assembled rollatini before baking by wrapping tightly in foil or plastic wrap, then placing in a freezer-safe container. They’ll keep well for up to 2 months and are a convenient ready-to-bake meal.
Reheating
Reheat leftovers gently in the oven at 180°C for about 15 minutes, covered with foil to keep moisture. Microwaving works too but may yield a softer texture. Either way, the Vegan Zucchini Spinach Rollatini Recipe returns to its comforting best.
FAQs
Can I use frozen spinach for this recipe?
Yes, frozen spinach works well as long as you thaw and squeeze out all excess water before mixing it into the filling. This keeps the rollatini from becoming watery.
Is there a good substitute for vegan ricotta?
You can use mashed tofu blended with nutritional yeast, lemon juice, and a pinch of salt to mimic the creamy texture and tang of ricotta.
What if I don’t have vegan mozzarella?
Feel free to use any melty vegan cheese you prefer or even omit the topping for a lighter dish. The marinara and ricotta filling still make the rolls delicious.
How do I slice zucchini lengthwise evenly?
A mandoline slicer works wonders for uniform slices, but a sharp knife and steady hand will do just fine. Aim for slices about 1/8-inch thick so they’re flexible enough to roll without breaking.
Can I prepare this dish gluten-free?
Absolutely! Since all the main ingredients are naturally gluten-free, just double-check that your marinara sauce and vegan cheese don’t include hidden gluten ingredients.
Final Thoughts
Making this Vegan Zucchini Spinach Rollatini Recipe is such a joyful experience — it’s a dish that feels homey yet special, perfect for anyone seeking delicious plant-based comfort food. The layers of textures and fresh flavors will bring a smile to your face and maybe even some happy dance-worthy moments in your kitchen. Give it a try and watch it become a beloved recipe in your collection!
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
This Vegan Zucchini Spinach Rollatini is a delicious and healthy plant-based dish featuring tender zucchini slices filled with a flavorful mixture of vegan ricotta, spinach, and fresh basil, baked in a rich marinara sauce and topped with melted vegan mozzarella. Perfect as a comforting main course that’s both nutritious and satisfying.
Ingredients
Vegetables
- 4–5 medium zucchinis, sliced lengthwise
- 500 g fresh spinach, washed, chopped, and cooked
- Fresh basil leaves, chopped (to taste)
Dairy Alternatives
- 240 g vegan ricotta
- Vegan mozzarella cheese, for topping
Seasonings and Others
- 1 tablespoon Italian seasoning
- Pinch of salt, to taste
- 1 cup (240 ml) marinara sauce
- Olive oil, for drizzling
Instructions
- Preheat Oven: Preheat the oven to 200°C (392°F) to prepare for baking the zucchini slices and the assembled rollatini.
- Cook Spinach: In a large skillet over medium heat, add the chopped spinach and cook for 3–5 minutes until wilted and most of the excess liquid has evaporated. Set aside to cool, then squeeze out any remaining water.
- Prepare Zucchini: Wash and dry the zucchinis. Trim the ends, then slice each zucchini lengthwise into 4 even strips. Adjust the end pieces to ensure they lay flat for easy rolling.
- Bake Zucchini Slices: Arrange zucchini slices on a baking tray, drizzle lightly with olive oil, sprinkle with a pinch of salt, and bake for 15–20 minutes until softened. Remove and place on a plate lined with paper towels to absorb excess moisture.
- Make Filling: In a mixing bowl, combine the vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and a dash of salt. Mix thoroughly until the filling is uniform and well blended.
- Prepare Baking Dish: Spread a thin layer of marinara sauce over the bottom of a 20×20 cm baking dish to prevent sticking and add flavor.
- Assemble Rollatini: Lay a zucchini slice flat, spread a layer of the ricotta-spinach filling evenly along it, and roll it up carefully. Repeat this process for all zucchini slices, placing the rolls seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Drizzle additional marinara sauce over the zucchini rolls, then generously sprinkle vegan mozzarella cheese on top to create a delicious cheesy crust.
- Bake Final Dish: Bake the assembled rollatini in the oven for 20 minutes or until the vegan mozzarella has melted and the filling is thoroughly heated.
- Cool and Serve: Remove from the oven and let the rollatini cool for several minutes before serving warm for the best flavor and texture.
Notes
- You can substitute fresh spinach with frozen spinach, making sure to thaw and squeeze out excess water before using.
- Adjust the amount of Italian seasoning and salt according to your taste preference.
- For a nut-free version, ensure the vegan ricotta contains no nuts or use a homemade tofu-based ricotta.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
