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
Scale
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.
