Vegan Zucchini Rollatini with Spinach Ricotta and Marinara
By Mason Brooks
Prep
20 min
Cook
40 min
Total
60 min
Servings
4
This 1-hour zucchini rollatini vegetable recipe uses a limited number of ingredients to provide a quick vegetable main dish. Baked zucchini is stuffed with dairy-free ricotta and spinach and topped with marinara and dairy-free mozzarella cheese. The rollatini has an Italian flavor.
The recipe directions call for sautéing chopped spinach in a skillet until tender and draining it. Mix spinach with dairy-free ricotta cheese, basil, Italian seasoning, and salt. Baked zucchini slices are soft and require no other preparation to wrap around other ingredients. Spinach and zucchini rolls are baked with marinara sauce and topped with dairy-free mozzarella cheese.
Check moisture in spinach before combining it with other filling ingredients. The spinach should be cooked and dry. Zucchini should hold together during the first cooking and rolling step but be soft enough to roll easily. Watery spinach may add extra moisture and make it difficult to roll the zucchini successfully.
Let the oven-baked rollatini rest for a few minutes before serving so the filling sets. The dish is classified as both a main course and side dish. It can be used as a substitute for meat dishes and other Italian vegetable side dishes.
Why you'll love this recipe
- Helps streamline weeknight meal preparation by cooking spinach quickly while the oven heats and precooking zucchini for filling and rolling.
- Common grocery items like zucchini, spinach, marinara sauce, and Italian seasoning can be used to make this dish even if you don't have experience cooking vegan meals.
- Vegetables appear more filling because the zucchini slices are stuffed with ricotta and spinach and covered with sauce and cheese before baking.
- Avoid stove cooking the rolls by baking rolls filled with nondairy pizza toppings in an 8 x 8-inch baking dish until the rolls are fully heated and the nondairy mozzarella melts.
- Adds culinary versatility by allowing the finished product to be served as a main dish or side dish in an Italian-style meal.
- Eliminates rolling problems by using precooked zucchini that is soft and easy to roll around the filling.
Ingredients
- •4 zucchinis (4-5, thinly sliced)
- •olive oil (for drizzling)
- •1 cup fresh dairy-free ricotta (240g)
- •1 lb fresh spinach (500g, finely chopped)
- •fresh basil leaves (chopped, to taste)
- •1 tbsp Italian seasoning
- •salt (a pinch, or to taste)
- •1 cup marinara sauce (240ml)
- •dairy-free mozzarella cheese (as much as desired)
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Wash the spinach thoroughly.
- 3
Cook the chopped spinach in a large skillet over medium heat until wilted and excess water has evaporated, about 3-5 minutes.
- 4
Set the cooked spinach aside to cool, then squeeze out any remaining water.
- 5
Clean and pat dry the zucchinis, then trim off the ends.
- 6
Slice each zucchini into 4 even slices, adjusting the end pieces so they lay flat.
- 7
Place the zucchini slices on a baking sheet, drizzle with olive oil, and sprinkle with salt.
- 8
Bake the zucchini for 15-20 minutes, or until softened.
- 9
Allow the zucchini slices to cool slightly on a plate covered with paper towels.
- 10
Combine the dairy-free ricotta, cooked spinach, chopped basil, Italian seasoning, and salt in a mixing bowl.
- 11
Spread marinara sauce over the bottom of an 8×8-inch baking dish.
- 12
Lay out each zucchini slice and spread the ricotta mixture evenly across it.
- 13
Roll up the zucchini slices and place them in the baking dish.
- 14
Drizzle more marinara sauce over the rolls and sprinkle with dairy-free mozzarella cheese.
- 15
Bake for another 20 minutes, or until hot throughout and the cheese has melted.
- 16
Let the rollatini cool for a few moments before serving.
FAQ
Nutrition (per serving)
Calories
200
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