Name: Vegan Zucchini Spinach Rollatini: 10 Reasons to Try This Dish
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 4–5 medium zucchinis, sliced lengthwise; 500 g fresh spinach, washed, chopped, and cooked; Fresh basil leaves, chopped (to taste); 240 g vegan ricotta; Vegan mozzarella cheese, for topping; 1 tablespoon Italian seasoning; Pinch of salt, to taste; 1 cup (240 ml) marinara sauce; Olive oil, for drizzling

Jump to Recipe·Leave a Review

Vegan Zucchini Spinach Rollatini is a delightful twist on a classic Italian dish. This recipe features thinly sliced zucchini filled with a creamy vegan ricotta and spinach mixture, all topped with marinara sauce and vegan mozzarella. It’s not just a feast for the eyes; each bite bursts with flavor, while also being a healthy option for dinner. Perfect for those following a plant-based diet, this meal can also be gluten-free, making it a versatile option for various dietary needs. Let’s dive into how to create this scrumptious dish!

Why You’ll Love This Vegan Zucchini Spinach Rollatini

This Vegan Zucchini Spinach Rollatini is not only delicious but also packed with benefits. Here are a few reasons to love it:

It’s a great way to sneak in veggies with plant-based zucchini rolls.
Low in calories, making it a perfect option for those seeking low-calorie zucchini rollatini ideas.
Rich in nutrients since it contains spinach and zucchini.
Easy to prepare, perfect for easy vegan rollatini dishes.
Can easily be made gluten-free with the right ingredients.
It’s a comforting dish that can satisfy even the most discerning palates.
It showcases the versatility of zucchini in zucchini spinach recipes for vegans.
Perfect for meal prep, making it a smart choice for busy weeknights.

Ingredients for Vegan Zucchini Spinach Rollatini

Gather these items:

4–5 medium zucchinis, sliced lengthwise
500 g fresh spinach, washed, chopped, and cooked
Fresh basil leaves, chopped (to taste)
240 g vegan ricotta
Vegan mozzarella cheese, for topping
1 tablespoon Italian seasoning
Pinch of salt, to taste
1 cup (240 ml) marinara sauce
Olive oil, for drizzling

How to Make Vegan Zucchini Spinach Rollatini Step-by-Step

Step 1: Preheat the oven to 200°C.
Step 2: In a large skillet over medium heat, add the chopped spinach and cook for 3–5 minutes until wilted and excess liquid has evaporated. Set aside and, once cool, squeeze out excess water.
Step 3: Wash zucchinis, pat dry, trim the ends, and slice each zucchini lengthwise into 4 even strips.
Step 4: Arrange zucchini slices on a baking tray, drizzle with olive oil, sprinkle with a pinch of salt, and bake for 15–20 minutes until softened.
Step 5: Transfer zucchini slices to a plate lined with paper towels to remove excess moisture.
Step 6: Combine vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and a dash of salt in a mixing bowl. Mix thoroughly until homogeneous.
Step 7: Spread a layer of marinara sauce on the bottom of a 20×20 cm baking dish.
Step 8: Place a zucchini slice on a flat surface, spread ricotta-spinach filling along the surface, and roll it up. Repeat with all slices, arranging the rolls seam-side down in the baking dish.
Step 9: Drizzle additional marinara sauce over the zucchini rolls and sprinkle liberally with vegan mozzarella cheese.
Step 10: Bake for 20 minutes, or until the cheese has melted and the filling is heated through.
Step 11: Remove from the oven and allow to cool for several minutes. Serve warm.

Pro Tips for the Best Vegan Zucchini Spinach Rollatini

Keep these in mind:

Use fresh ingredients for the best flavor.
Make sure to squeeze out as much moisture from the spinach as possible.
For added flavor, you can mix in nutritional yeast with the ricotta.
Experiment with different herbs to customize the taste.
This dish can be assembled in advance and baked when ready to serve. Just add a few extra minutes to the baking time.

Best Ways to Serve Vegan Zucchini Spinach Rollatini

Here are a few ideas:

Serve with a side salad for a complete meal.
Pair with garlic bread for a comforting Italian experience.
Top with fresh basil or a drizzle of balsamic reduction for added flavor.

How to Store and Reheat Vegan Zucchini Spinach Rollatini

To store, let the rollatini cool completely, then place them in an airtight container in the refrigerator. They can be refrigerated for up to 3 days. When ready to eat, reheat in the oven at 180°C until warmed through. This makes it a great option for meal prep, saving you time during busy weekdays.

Frequently Asked Questions About Vegan Zucchini Spinach Rollatini

What’s the secret to perfect Vegan Zucchini Spinach Rollatini?

The secret lies in using well-cooked zucchini strips that are tender but not mushy. Also, ensure that the ricotta filling is well-seasoned for maximum flavor.

Can I make Vegan Zucchini Spinach Rollatini ahead of time?

Yes, you can prepare the rollatini and assemble them a day in advance. Just cover them and refrigerate until ready to bake.

How do I avoid common mistakes with Vegan Zucchini Spinach Rollatini?

Avoid using watery zucchini; ensure they are well-drained after baking. Also, avoid overstuffing the rolls to prevent spillage during baking.

Variations of Vegan Zucchini Spinach Rollatini You Can Try

Consider these variations:

Use cashew cheese for a creamier filling in zucchini rollatini with cashew cheese.
Add sun-dried tomatoes for an extra flavor punch.
Make it a spinach and zucchini casserole by layering instead of rolling.
Try different vegetables in the filling for variety.