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
Scale
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.
