Description
This Vegan Zucchini Rollatini features tender baked zucchini slices rolled with a creamy spinach and vegan ricotta filling, topped with marinara sauce and melted vegan mozzarella. It's a delicious, plant-based twist on traditional Italian rollatini, perfect for a satisfying dinner that's both healthy and flavorful.
Ingredients
Zucchini
- 4-5 zucchinis, sliced
- Olive oil, for drizzling
- Pinch of salt, to taste
Filling
- 1 cup (240g) fresh vegan ricotta
- 1 lb (500g) fresh spinach, chopped and cooked
- Chopped basil leaves, to taste
- 1 tbsp Italian seasoning
- Pinch of salt, to taste
Sauce and Topping
- 1 cup (240ml) marinara sauce
- Vegan mozzarella cheese, for sprinkling
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the zucchini and rolling the dish later.
- Prepare and Cook Spinach: Wash the spinach thoroughly. In a large skillet over medium heat, add the chopped spinach and cook until wilted and all moisture evaporates, about 3-5 minutes. Remove from heat, let cool, then squeeze out any excess water to prevent sogginess.
- Prepare the Zucchini: Clean zucchinis, pat dry, and trim the ends. Slice each zucchini lengthwise into 4 even slices, trimming end pieces so they lay flat for rolling.
- Bake the Zucchini: Arrange zucchini slices on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt. Bake for 15-20 minutes until softened but still sturdy enough to roll. Let cool slightly on a plate lined with paper towels to absorb any remaining moisture.
- Prepare the Filling: In a mixing bowl, combine vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and salt. Mix thoroughly to create a creamy, flavorful filling.
- Assemble the Dish: Spread a thin layer of marinara sauce evenly on the bottom of an 8x8 inch baking dish. Lay each zucchini slice flat and spread a generous amount of the vegan ricotta-spinach mixture evenly over each slice. Carefully roll up each slice and place seam side down in the baking dish, arranging them snugly side by side.
- Bake: Drizzle additional marinara sauce over the top of the rollatini and sprinkle evenly with vegan mozzarella cheese. Return the dish to the oven and bake for about 20 minutes until the sauce is heated through and vegan cheese has melted and slightly browned.
- Serve: Remove from oven and let the rollatini cool for a few minutes to set. Serve warm and enjoy your delicious vegan zucchini rollatini.
Notes
- Ensure you squeeze out all excess water from spinach and baked zucchini to avoid watery filling and soggy rollatini.
- If vegan ricotta is unavailable, you can substitute with blended tofu or cashew cheese.
- Adjust Italian seasoning and basil quantities according to your taste preferences.
- Use a mandoline slicer for uniform zucchini slices to ensure even cooking and rolling.
- This dish can be prepared ahead and refrigerated before the final bake, adding extra baking time if served chilled.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
