Vegan Zucchini Spinach Rollatini

Vegan zucchini rollatini with spinach filling and tomato sauce

Vegan Zucchini Spinach Rollatini

A delightful vegan dish featuring zucchini slices rolled with a savory spinach and ricotta filling, topped with marinara sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: Italian, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

Main ingredients

4 medium medium zucchinis Look for firm, tender zucchinis that will hold their shape.
2 cups fresh spinach Fresh, leafy greens that offer a rich flavor.
1 cup ricotta cheese or tofu For a creamy filling; tofu acts as a great vegan substitute.
1 cup marinara sauce Choose your favorite or make your own.
1/2 cup nutritional yeast Adds a cheesy flavor and packed with nutrients.
1 clove garlic, minced The aromatic flavor elevates the dish.
to taste salt and pepper Essential for flavor.
to taste olive oil A light drizzle enhances richness.
for garnish fresh basil Optional; adds color and aroma.

Method

Preparation

Preheat your oven to 375°F (190°C).
Slice the zucchinis lengthwise into thin strips about 1/4 inch thick.
In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.
Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
In a bowl, mix spinach with ricotta or tofu, nutritional yeast, salt, and pepper.
Spread a thin layer of marinara sauce on the bottom of a baking dish.

Assembly

Spoon the spinach mixture onto each zucchini strip and roll it up, placing the rolls seam-side down in the baking dish.
Top with more marinara sauce and sprinkle with extra nutritional yeast.

Baking

Bake for 25-30 minutes or until heated through.
Garnish with fresh basil before serving.

Notes

Salting the zucchini for a few minutes before rolling can draw out excess moisture. Consider adding roasted red peppers or artichoke hearts for variation.