Vegan Zucchini Rollatini with Spinach Ricotta and Marinara
By Olivia Hayes
Prep
20 min
Cook
40 min
Total
60 min
Servings
4
This 1-hour zucchini rollatini makes a vegetable-forward dinner with a short list of familiar ingredients. Tender baked zucchini wraps a creamy dairy-free ricotta and spinach filling, while marinara and melted dairy-free mozzarella bring savory Italian-style flavor to every roll.
The recipe starts by wilting chopped spinach in a skillet, then squeezing out its moisture before mixing it with dairy-free ricotta, basil, Italian seasoning, and salt. Zucchini slices get a brief roast first, which makes them flexible enough to roll without needing a complicated technique. Marinara coats the baking dish and finishes the rolls under dairy-free mozzarella.
Watch the spinach closely: it should be wilted and free of visible excess water before it joins the filling. The zucchini should soften during its first bake but still hold together when lifted and rolled. Watery spinach is the main trouble spot, since leftover moisture can loosen the ricotta mixture and make the rolls harder to assemble neatly.
Let the baked rollatini cool for a few moments before serving so the filling settles in the dish. The recipe is listed as both a main course and side dish, making it useful when a meatless dinner or an Italian-style vegetable side is needed.
Why you'll love this recipe
- Keeps weeknight prep organized because the spinach cooks quickly while the oven heats, then the softened zucchini is ready for filling and rolling.
- Uses familiar grocery-store staples, including zucchini, spinach, marinara, and Italian seasoning, so the recipe does not require specialized plant-based cooking techniques.
- Makes vegetable portions feel substantial because each zucchini slice holds a creamy ricotta and spinach center before being baked under sauce and cheese.
- Avoids stovetop finishing because the assembled rolls bake in one 8×8-inch dish until heated through and the dairy-free mozzarella has melted.
- Offers flexible meal planning because the finished dish is listed as both a main course and side dish for Italian-style meals.
- Reduces messy rolling because the zucchini is baked until softened first, giving each slice enough bend to wrap 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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