Vegan Zucchini Spinach Rollatini: Light, Creamy & Comfortingly Plant-Based
Vegan Zucchini Spinach Rollatini is a light, creamy, and plant-based twist on traditional rollatini made with zucchini, spinach, vegan ricotta, and topped with vegan mozzarella.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
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
Instructions
- Preheat the oven to 200°C.
- Cook chopped spinach in a skillet for 3–5 minutes until wilted. Once cool, squeeze out excess water.
- Slice zucchinis lengthwise into even strips. Drizzle with olive oil, sprinkle with salt, and bake 15–20 minutes until softened.
- Combine vegan ricotta, cooked spinach, basil, Italian seasoning, and salt in a bowl.
- Spread marinara sauce on the bottom of a baking dish.
- Place a zucchini slice on a flat surface, spread ricotta-spinach filling, and roll up. Arrange seam-side down in the dish.
- Drizzle additional marinara sauce and sprinkle with vegan mozzarella cheese. Bake 20 minutes until cheese melts and filling is heated through.
- Remove from oven and allow to cool slightly. Serve warm.
Notes
- Squeeze as much moisture as possible from spinach to prevent watery dish.
- Substitute vegan cheeses with preferred brand.
- Ideal for meal prep; can be stored in the refrigerator for a few days.