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Scrumptious Vegan Zucchini Rollatini with 3 Secret Tricks

Vegan Zucchini Rollatini
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A delicious vegan twist on the classic Italian rollatini, featuring zucchini slices rolled with a creamy spinach and vegan ricotta filling, baked in marinara sauce.

Ingredients

Scale
  • 2 large zucchinis, thinly sliced lengthwise
  • 2 cups fresh spinach (or thawed frozen spinach, squeezed dry)
  • 1 cup vegan ricotta (store-bought or homemade)
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup marinara sauce
  • ¼ cup cherry tomatoes (optional, for garnish)
  • 1 tbsp olive oil
  • Fresh basil and vegan parmesan (for topping)

Instructions

  1. Slice & Soften Zucchini: Use a mandolin or sharp knife to slice zucchini into thin strips. Lightly sauté or grill until soft enough to roll.
  2. Make the Filling: Mix vegan ricotta with cooked spinach, garlic, Italian seasoning, salt, and pepper.
  3. Roll It Up: Spread a spoonful of filling on each zucchini strip and roll tight.
  4. Layer & Bake: Pour half the marinara into a baking dish. Place rollatini seam-side down, then top with more sauce, cherry tomatoes, and a drizzle of olive oil.
  5. Bake & Serve: Bake at 375°F (190°C) for 20–25 minutes until bubbly. Garnish with fresh basil and vegan parm.

Notes

  • For crispier zucchini, grill instead of sautéing.
  • Use homemade vegan ricotta for a richer flavor.
  • Can be assembled ahead and refrigerated before baking.

Nutrition

Find it online: https://www.homeydishes.com/vegan-zucchini-rollatini-recipe/