If you’re looking for a vibrant, comforting dish that feels like a warm hug and still keeps things fresh and healthy, you need to try this Vegan Zucchini Spinach Rollatini Recipe. It’s packed with tender zucchini ribbons wrapped around a deliciously creamy vegan ricotta and spinach filling, all baked to bubbly perfection under a blanket of gooey vegan mozzarella and marinara sauce. This recipe is not just a feast for your taste buds but a colorful, nourishing celebration of simple, wholesome ingredients coming together in the most delightful way.
Ingredients You’ll Need
Every ingredient in this Vegan Zucchini Spinach Rollatini Recipe plays a crucial role, combining flavors and textures that bring this dish to life. From the fresh green hues of zucchini and spinach to the rich creaminess of vegan ricotta and melty vegan mozzarella, each element is essential for creating this unforgettable meal.
- 4–5 medium zucchinis: Choose firm zucchinis for perfect slicing and rolling.
- 500 g fresh spinach: Freshness matters here, as it adds vibrant color and a mild earthiness.
- Fresh basil leaves: Adds an aromatic punch and bright herbal notes; adjust to your liking.
- 240 g vegan ricotta: The creamy center that binds everything, opt for a smooth texture.
- Vegan mozzarella cheese: For topping, to create that perfect golden, melty crust.
- 1 tablespoon Italian seasoning: The key spice blend that elevates the filling beautifully.
- Pinch of salt: Enhances all the natural flavors.
- 1 cup marinara sauce: Choose a good-quality sauce for rich tomato depth.
- Olive oil: For drizzling over zucchini slices to ensure softness and flavor.
How to Make Vegan Zucchini Spinach Rollatini Recipe
Step 1: Preheat the Oven
Begin by preheating your oven to 200°C. This ensures a hot environment ready to soften the zucchini and melt the cheese just right.
Step 2: Cook the Spinach
Using a large skillet over medium heat, gently cook the chopped spinach for about 3 to 5 minutes until wilted and the moisture has mostly evaporated. This step concentrates flavor and prevents sogginess. Once cooled, squeeze out any remaining water to keep your filling creamy yet firm.
Step 3: Prepare the Zucchini Strips
Wash and dry the zucchinis thoroughly, trim off the ends, then slice each lengthwise into about 4 even strips. You want them sturdy enough to roll but tender when baked. Adjust any uneven ends so each slice will lay flat and roll smoothly.
Step 4: Bake the Zucchini
Place the zucchini slices on a baking tray, drizzle lightly with olive oil, and sprinkle a pinch of salt. Bake for 15 to 20 minutes until they soften enough to roll easily but still hold their shape. Transfer them to paper towels to drain excess moisture for a perfect texture in the final dish.
Step 5: Make the Filling
In a bowl, mix together the vegan ricotta, cooked spinach, chopped fresh basil, Italian seasoning, and a dash of salt. Stir until everything is fully combined into a luscious, uniform mixture full of flavor and creaminess.
Step 6: Prepare the Baking Dish
Spread a nice even layer of marinara sauce on the bottom of a 20×20 cm baking dish. This base will add extra moisture and tang, keeping every bite rich and saucy.
Step 7: Roll the Zucchini
Lay each zucchini slice flat, spread a generous portion of the ricotta-spinach filling along the strip, then carefully roll it up. Arrange the rolls seam-side down in the baking dish, packing them close so they hold their shape during baking.
Step 8: Add Sauce and Cheese
Drizzle more marinara sauce over the zucchini rolls to keep them juicy and spoonful-worthy. Generously sprinkle vegan mozzarella cheese on top, which will melt beautifully and create that irresistible golden crust.
Step 9: Bake to Perfection
Bake the entire dish for about 20 minutes or until the cheese is melted and bubbly, and the filling is heated through. Let it cool for a few minutes once out of the oven to let the flavors settle before serving warm.
How to Serve Vegan Zucchini Spinach Rollatini Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds a fresh, vibrant touch that lifts the whole dish. You can also add a drizzle of high-quality olive oil or a pinch of crushed chili flakes for those who like a bit of a kick.
Side Dishes
This rollatini pairs wonderfully with a crisp mixed green salad dressed with lemon vinaigrette or a hearty loaf of crusty bread to soak up every last bit of marinara sauce. Roasted garlic potatoes or a light quinoa salad work beautifully as well.
Creative Ways to Present
For a stunning presentation, bake the rollatini in individual ramekins or mini casserole dishes. You can also layer extra veggies like roasted bell peppers underneath or add a swirl of vegan pesto over the finished dish to add color and flavor dynamics.
Make Ahead and Storage
Storing Leftovers
Store any leftover rollatini in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it rests, making leftovers even tastier the next day.
Freezing
This dish freezes beautifully. After baking and cooling completely, wrap the dish tightly with plastic wrap and aluminum foil or transfer portions to freezer-safe containers. It can be frozen for up to 2 months without losing its charm.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm in the oven at 180°C for about 15 minutes until the cheese is melty and the filling is heated through. Avoid the microwave when possible to keep the zucchini’s texture perfect.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out as much water as possible to prevent watery filling. Fresh spinach tends to produce a brighter, fresher flavor though.
What if I don’t have vegan ricotta?
You can substitute with tofu ricotta or make a cashew-based “ricotta” blend at home. The key is to keep the filling creamy and rich for that authentic Rollatini texture.
Is this recipe gluten-free?
Absolutely! Since zucchini replaces pasta altogether, this is naturally gluten-free, making it a great option for anyone avoiding gluten.
Can I make this ahead of time and bake later?
Yes! Assemble the rollatini, cover, and refrigerate up to 24 hours before baking. You might need to add a few extra minutes to the bake time if baking straight from the fridge.
What other vegetables can I incorporate?
Feel free to experiment with roasted eggplants, bell peppers, or mushrooms in the filling or layered beneath the rollatini for extra earthiness and flavor variation.
Final Thoughts
This Vegan Zucchini Spinach Rollatini Recipe is truly one of those dishes you’ll come back to time and time again. It’s a beautiful blend of freshness, creaminess, and comforting warmth that’s perfect for weeknight dinners or sharing with friends over a cozy meal. Give it a try—you might just find your new favorite way to enjoy zucchini and greens!
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 twist on the classic Italian rollatini. Tender zucchini slices are baked and filled with a creamy vegan ricotta and spinach mixture, then topped with marinara sauce and melted vegan mozzarella for a comforting, flavorful dish perfect for any occasion.
Ingredients
Zucchini
- 4–5 medium zucchinis, sliced lengthwise
- Olive oil, for drizzling
- Pinch of salt, to taste
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
Topping
- 1 cup (240 ml) marinara sauce
- Vegan mozzarella cheese, for topping
Instructions
- Preheat Oven: Preheat the oven to 200°C to prepare for baking the zucchini and rollatini.
- Cook Spinach: In a large skillet over medium heat, cook the chopped spinach for 3–5 minutes until wilted and most liquid evaporates. Allow to cool and then squeeze out excess water to avoid sogginess in the filling.
- Prepare Zucchini: Wash and dry the zucchinis, trim the ends, and slice lengthwise into 4 even strips each. Adjust the end pieces so they lay flat for rolling.
- Bake Zucchini: Arrange zucchini slices on a baking tray, drizzle with olive oil, sprinkle with salt, and bake for 15–20 minutes until softened. Transfer to a plate with paper towels to absorb excess moisture.
- Make Filling: In a mixing bowl, combine vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and a pinch of salt. Mix thoroughly until consistent.
- 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: Lay a zucchini slice flat, spread the ricotta-spinach filling evenly along it, then roll it up tightly. Repeat with all slices and place them seam-side down in the baking dish.
- Add Toppings & Bake: Drizzle extra marinara sauce on top and sprinkle vegan mozzarella cheese generously. Bake for 20 minutes until the cheese melts and the filling is hot.
- Serve: Remove from oven and let cool for a few minutes before serving warm for best flavor and texture.
Notes
- Ensure zucchinis are sliced evenly for uniform baking and rolling ease.
- Squeezing out the spinach’s excess moisture is key to prevent watery filling.
- Use fresh basil for the best flavor, but dried basil can be substituted if needed.
- You can prepare the filling and zucchini slices ahead of time to reduce cooking day prep.
- This dish pairs well with a fresh green salad or crusty bread for a full meal.
