Description
Try our Vegan Zucchini Spinach Rollatini for a delicious, healthy twist on traditional rollatini, packed with flavor and nutrients! Tender roasted zucchini rolls filled with creamy vegan ricotta and spinach, topped with marinara and melted vegan cheese — it’s an indulgent yet wholesome dish perfect for any occasion.
Ingredients
Scale
- 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 tbsp Italian seasoning
- 1 cup marinara sauce
- olive oil (for drizzling)
- salt (to taste)
Instructions
- Preheat oven to 200°C (400°F). Wash zucchinis and slice lengthwise into thin strips suitable for rolling.
- Heat a skillet over medium heat and sauté chopped spinach for 3–5 minutes until wilted. Cool slightly and squeeze out excess moisture.
- Place zucchini slices on a baking tray, drizzle with olive oil, sprinkle salt, and roast for 15–20 minutes until tender but firm. Let cool on paper towels.
- In a bowl, mix cooked spinach, vegan ricotta, chopped basil, Italian seasoning, and salt until well combined.
- Spread marinara sauce on the bottom of a baking dish. Lay one zucchini strip flat, add filling, and roll up. Place seam-side down in dish. Repeat with remaining strips.
- Top rolls with more marinara sauce and vegan mozzarella. Bake for 20 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving warm. Garnish with extra basil if desired.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 rollatini
- Calories: 210
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Vegan Zucchini Spinach Rollatini