If you are looking to impress with a dish that is as beautiful as it is delicious, the Vegan Zucchini Spinach Rollatini Recipe is your new go-to. This dish showcases tender zucchini ribbons wrapped around a creamy, flavorful spinach and vegan ricotta filling, baked in a rich marinara sauce and topped with gooey vegan mozzarella. It is a fantastic way to enjoy vibrant greens in a comforting meal that delights both the eyes and the palate. Whether you’re a seasoned vegan or simply trying to eat more plant-based dishes, this recipe brings together simple ingredients into a harmonious and satisfying dinner.
Ingredients You’ll Need
This recipe uses fresh, wholesome ingredients that each play a crucial role in building layers of taste, texture, and color. The combination of zucchini, spinach, and herbs brightens the dish, while the vegan ricotta and mozzarella bring creaminess and a delightful melt.
- 4–5 medium zucchinis: Choose medium-sized zucchinis for perfectly even slices that roll easily without breaking.
- 500 g fresh spinach: Fresh, vibrant spinach is the star of the filling, adding earthiness and nutrition.
- Fresh basil leaves, chopped: Basil adds a fragrant, herbal note that elevates the flavor profile.
- 240 g vegan ricotta: This creamy plant-based cheese creates the luscious filling base.
- Vegan mozzarella cheese: Melts beautifully on top to give a golden, stretchy finish.
- 1 tablespoon Italian seasoning: A blend of oregano, thyme, and rosemary to add depth to the filling.
- Pinch of salt: Enhances and balances the natural flavors.
- 1 cup (240 ml) marinara sauce: A zesty tomato sauce that keeps the rolls moist and vibrant.
- Olive oil: Drizzling on the zucchini before baking helps soften them and adds richness.
How to Make Vegan Zucchini Spinach Rollatini Recipe
Step 1: Prepare the Spinach
Begin by washing and chopping the fresh spinach. Cook it in a skillet over medium heat until it wilts and loses excess moisture, which takes about 3 to 5 minutes. This prevents the filling from becoming watery and ensures a smooth texture. After cooking, squeeze out any leftover liquid and set aside to cool.
Step 2: Slice and Roast the Zucchini
Wash and dry your zucchinis before trimming the ends. Then slice each zucchini lengthwise into about 4 even strips. This creates the perfect shape for rolling. Arrange the slices on a baking tray, drizzle with olive oil, and sprinkle lightly with salt to enhance their natural sweetness. Bake them until tender, about 15 to 20 minutes, then transfer the slices to paper towels to soak up any extra moisture.
Step 3: Make the Filling
In a bowl, combine the cooked spinach, vegan ricotta, chopped basil, Italian seasoning, and a pinch of salt. Mix everything until smooth and well incorporated. This filling is creamy, herbaceous, and packed with flavor, making it the heart of the dish.
Step 4: Assemble the Rollatini
Start by spreading a layer of marinara sauce on the bottom of a baking dish (20×20 cm works perfectly). Lay a slice of roasted zucchini flat and spread a generous layer of your ricotta-spinach mixture along the length. Carefully roll the zucchini up, then place seam-side down in the baking dish. Repeat until all the zucchini slices are rolled and arranged snugly.
Step 5: Bake to Perfection
Top the rollatini with additional marinara sauce and sprinkle vegan mozzarella generously over the rolls. Bake in your preheated oven for about 20 minutes or until the cheese is melted and bubbly, and the filling heats through. Let the dish cool slightly before serving to let the flavors meld wonderfully.
How to Serve Vegan Zucchini Spinach Rollatini Recipe
Garnishes
Fresh basil leaves scattered on top right before serving add a vibrant green pop of color and fresh herbal aroma. You can also add a sprinkle of nutritional yeast or crushed red pepper flakes for an extra kick.
Side Dishes
This rollatini pairs beautifully with a crisp green salad or a side of garlic bread made with vegan butter. For a heartier meal, serve alongside roasted potatoes or a warm quinoa pilaf to keep the dinner balanced and satisfying.
Creative Ways to Present
For an elegant dinner party, place individual rollatini servings on a small plate, drizzle with extra marinara, and garnish with microgreens or edible flowers. Alternatively, serve the rollatini alongside roasted vegetable ribbons to keep the meal light yet indulgent.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Zucchini Spinach Rollatini Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it a perfect next-day lunch or dinner option.
Freezing
You can freeze this dish before baking or after cooking. To freeze before baking, assemble the rollatini in a freezer-safe dish and cover tightly. Freeze for up to 3 months. When ready to eat, bake from frozen adding some extra cook time. For freezing cooked leftovers, wrap tightly and thaw overnight before reheating.
Reheating
To reheat, cover the rollatini with foil to prevent the top from drying out and warm in a 180°C oven until heated through, usually about 15-20 minutes. Alternatively, microwave individual portions in short intervals, stirring the marinara sauce around to keep things moist.
FAQs
Can I use other vegetables instead of zucchini?
Definitely! Thin slices of eggplant or large, flat slices of roasted bell peppers can substitute well, although the texture and cooking time may vary slightly. Zucchini, however, remains the most popular choice for its mild flavor and pliability.
Is the vegan ricotta store-bought or homemade?
This recipe works great with either. If you prefer convenience, many stores carry delicious vegan ricotta versions. For a more hands-on approach, you can make your own using tofu or cashews blended with lemon juice and nutritional yeast.
What kind of marinara sauce should I use?
Use your favorite store-bought or homemade marinara sauce that is naturally vegan and rich in flavor. Look for a balance of acidity and sweetness with fresh herbs to complement the rollatini perfectly.
How can I make this recipe nut-free?
Simply ensure that the vegan ricotta and mozzarella you use are nut-free options. Many brands cater to nut-free diets, and homemade versions can be crafted without nuts by using tofu or other base ingredients.
Can this dish be made gluten-free?
Absolutely! This recipe is naturally gluten-free as it uses only vegetables and plant-based cheeses. Just double-check that your marinara sauce and vegan cheeses do not contain any hidden gluten ingredients.
Final Thoughts
Trying the Vegan Zucchini Spinach Rollatini Recipe will open up a whole new world of plant-based comfort food that is as gorgeous as it is delectable. It’s a dish that invites you to savor every bite and share it with people you love. So grab those zucchinis, get rolling, and enjoy the warm, cheesy goodness of this unforgettable meal!
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 dish featuring tender baked zucchini slices rolled with a flavorful vegan ricotta and spinach filling, topped with marinara sauce and melted vegan mozzarella cheese. Perfect as a comforting plant-based main course that’s both satisfying and nutritious.
Ingredients
Zucchini and Topping
- 4–5 medium zucchinis, sliced lengthwise
- Olive oil, for drizzling
- Pinch of salt, to taste
- Vegan mozzarella cheese, for topping
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
Sauce
- 1 cup (240 ml) marinara sauce
Instructions
- Preheat Oven: Preheat the oven to 200°C to prepare for baking the zucchini and later the assembled rollatini.
- Cook Spinach: In a large skillet over medium heat, cook the chopped spinach for 3–5 minutes until wilted and most excess liquid evaporates. Set aside and once cooled, squeeze out any remaining water to prevent soggy filling.
- Prepare Zucchini: Wash and pat dry zucchinis, trim off ends, and slice each zucchini lengthwise into 4 even strips. Adjust end pieces so each slice lays flat for rolling.
- Bake Zucchini Slices: Arrange zucchini slices on a baking tray, drizzle with olive oil, sprinkle with salt, and bake for 15–20 minutes until softened. Transfer baked slices to paper towels to remove extra moisture.
- Make Filling: In a mixing bowl, combine vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and a pinch of salt. Mix thoroughly until smooth and evenly blended.
- Prepare Baking Dish: Spread a thin layer of marinara sauce on the bottom of a 20×20 cm baking dish to help prevent sticking and add flavor.
- Assemble Rollatini: Place each zucchini slice on a flat surface, spread a layer of the ricotta-spinach filling along it, then roll up gently. Arrange the rolls seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Drizzle additional marinara sauce evenly over the zucchini rolls and sprinkle liberally with vegan mozzarella cheese to create a cheesy topping.
- Bake Rollatini: Bake in the preheated oven for 20 minutes, or until the vegan cheese has melted and the filling is thoroughly heated.
- Serve: Remove from the oven and let cool for a few minutes. Serve the rollatini warm as a delightful vegan main dish.
Notes
- You can substitute spinach with kale or Swiss chard if preferred.
- Pressing the cooked spinach to remove excess moisture is crucial to avoid watery filling.
- Feel free to adjust Italian seasoning and basil amounts to suit taste preferences.
- Use gluten-free marinara sauce to make this dish gluten-free.
- Leftover rollatini reheats well in the oven or microwave.
