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
Scale
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.
