I really enjoy making this vegan zucchini spinach rollatini because it transforms simple vegetables into a comforting and flavorful meal. Thin slices of zucchini are rolled around a creamy spinach and vegan ricotta filling, then baked in marinara sauce until everything is warm and satisfying. I like serving this dish when I want something wholesome that still feels like a cozy, home-cooked dinner.
Why You’ll Love This Recipe
I like this recipe because it is easy to prepare and doesn’t require complicated steps or hard-to-find ingredients. It feels filling without being heavy, and the flavors come together in a way that feels both fresh and comforting. I also appreciate how well it works for meal prep or sharing with family, since it reheats beautifully and always tastes just as good the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 to 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, to taste, for topping
1 tablespoon Italian seasoning
Salt, to taste
1 cup (240 ml) marinara sauce
Olive oil, for drizzling
Directions
I begin by preheating the oven to 200°C so it is ready once everything is assembled. I cook the chopped spinach in a skillet over medium heat for about 3 to 5 minutes until wilted, then let it cool and squeeze out all excess liquid.
I wash and dry the zucchinis, trim the ends, and slice each one lengthwise into even strips. I place the slices on a baking tray, drizzle them lightly with olive oil, and sprinkle with a pinch of salt. I bake them for 15 to 20 minutes until they are soft enough to roll but not mushy.
While the zucchini cools slightly, I mix the vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and salt in a bowl until everything is well combined. I spread a thin layer of marinara sauce on the bottom of a baking dish.
I place a zucchini slice flat, spread some filling along it, and gently roll it up. I repeat this with all the slices and arrange the rolls seam-side down in the dish. I spoon the remaining marinara sauce over the top and sprinkle with vegan mozzarella. I bake everything for about 20 minutes, until the cheese melts and the sauce is bubbling.
Servings And Timing
I usually get 4 servings from this recipe.
Preparation time is about 30 minutes.
Cooking time is around 40 minutes.
Total time comes to approximately 1 hour and 10 minutes.
Variations
I sometimes replace spinach with kale or Swiss chard for a slightly different flavor. When I want the dish to be more filling, I mix cooked lentils or chickpeas into the ricotta mixture. I also enjoy experimenting with herbs like oregano or thyme for extra aroma and depth.
Storage/Reheating
I store leftover rollatini in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven so the zucchini keeps its texture, but gentle reheating in the microwave also works well.
FAQs
Can I make this recipe ahead of time?
I often assemble the rollatini a day in advance and keep it covered in the refrigerator until I am ready to bake it.
What can I use instead of vegan ricotta?
I like using blended silken tofu with a bit of lemon juice and nutritional yeast as a substitute when needed.
Can I freeze vegan zucchini spinach rollatini?
I freeze the rollatini before baking, wrapped tightly. I thaw them overnight in the refrigerator before cooking.
How do I prevent watery rollatini?
I always squeeze the spinach thoroughly and pre-bake the zucchini slices, which helps remove excess moisture.
What should I serve with this dish?
I enjoy pairing this rollatini with a fresh green salad or warm bread to soak up the marinara sauce.
Conclusion
I find this vegan zucchini spinach rollatini to be a perfect balance of comfort and freshness. It is simple enough for weeknight dinners but still feels special when served to others. Every time I make it, I am reminded how satisfying plant-based cooking can be when simple ingredients are prepared with care.
This Vegan Zucchini Spinach Rollatini is a wholesome and comforting plant-based dish made with thin zucchini slices rolled around a creamy spinach and vegan ricotta filling, topped with marinara sauce and vegan cheese. It’s flavorful, satisfying, and perfect for meal prep or family dinners.
Total Time:1 hour 10 minutes
Yield:4 servings
Ingredients
4 to 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, to taste, for topping
1 tablespoon Italian seasoning
Salt, to taste
1 cup (240 ml) marinara sauce
Olive oil, for drizzling
Instructions
Preheat oven to 200°C (392°F).
Cook chopped spinach in a skillet over medium heat for 3–5 minutes until wilted. Let cool and squeeze out excess liquid.
Trim and slice zucchinis lengthwise. Place on a baking tray, drizzle with olive oil, and sprinkle with salt. Bake for 15–20 minutes until soft but still firm.
In a bowl, mix vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and salt.
Spread a thin layer of marinara sauce in the bottom of a baking dish.
Place filling along one zucchini slice, then roll it up gently. Repeat with all slices and arrange seam-side down in the dish.
Spoon remaining marinara sauce over the rolls and top with vegan mozzarella.
Bake for 20 minutes until cheese melts and sauce bubbles. Serve warm.
Notes
Use kale or Swiss chard instead of spinach for variation.
Mix cooked lentils or chickpeas into the filling for extra protein.
Blended silken tofu with lemon juice and nutritional yeast works as a ricotta substitute.
Assemble a day ahead and refrigerate until baking.
Freeze before baking and thaw in fridge before cooking.
