Description
This Vegan Zucchini Spinach Rollatini is a delicious and healthy plant-based dish featuring tender baked zucchini slices filled with a flavorful mixture of vegan ricotta, sautéed spinach, fresh basil, and Italian seasoning. Topped with melty vegan mozzarella and marinara sauce, it makes a perfect low-fat, gluten-free main course that is easy to prepare and satisfying for any meal.
Ingredients
Scale
Vegetables and Greens
- 4–5 medium zucchinis, sliced lengthwise
- 500 g fresh spinach, washed, chopped, and cooked
- Fresh basil leaves, chopped (to taste)
Dairy Alternatives
- 240 g vegan ricotta
- Vegan mozzarella cheese, for topping (quantity as desired)
Seasonings and Sauces
- 1 tablespoon Italian seasoning
- Pinch of salt, to taste
- 1 cup (240 ml) marinara sauce
Other
- Olive oil, for drizzling
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for baking the zucchini slices and later the rollatini.
- Cook Spinach: Heat a large skillet over medium heat, add the chopped spinach, and cook for 3 to 5 minutes until wilted and excess moisture evaporates. Let it cool, then squeeze out any remaining water to avoid sogginess.
- Prepare Zucchini Slices: Wash and dry the zucchinis, trim off the ends, and slice each lengthwise into 4 even strips. Adjust the shape of the ends so that each slice lays flat for easy rolling.
- Bake Zucchini: Arrange the zucchini strips on a baking tray, drizzle with olive oil, sprinkle with salt, and bake for 15 to 20 minutes until softened. Remove from oven and transfer slices to a plate lined with paper towels to absorb excess moisture.
- Make Filling: In a mixing bowl, combine vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and a pinch of salt. Mix thoroughly until the filling is smooth and well blended.
- Prepare Baking Dish: Spread a layer of marinara sauce evenly on the bottom of a 20×20 cm baking dish to prevent sticking and add flavor.
- Assemble Rollatini: Lay one zucchini slice flat, spread a generous layer of the ricotta-spinach filling along its length, and roll it up tightly. Place the roll seam-side down in the baking dish. Repeat with the remaining zucchini slices until the dish is filled.
- Top and Bake: Drizzle additional marinara sauce over the zucchini rolls and sprinkle liberally with vegan mozzarella cheese. Bake in the oven for 20 minutes, or until the cheese melts and the filling is heated through.
- Serve: Remove from the oven and let the rollatini cool for a few minutes before serving warm for best texture and flavor.
Notes
- For best results, use firm zucchinis and slice them evenly to ensure uniform baking and rolling.
- Squeezing out excess water from cooked spinach helps prevent watery filling and soggy rollatini.
- You can prepare this dish ahead of time and refrigerate before baking; extend baking time slightly if baking from cold.
- Feel free to add finely chopped garlic or nutritional yeast to the filling for added flavor.
- This recipe is naturally gluten-free and vegan, making it suitable for various dietary needs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
