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.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of dish
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
