Vegan Zucchini Rollatini Spinach

This Vegan Zucchini Rollatini is a showstopper when you want something both comforting and nourishing. Thinly sliced zucchini replaces traditional pasta in this rollatini, creating layers that cradle a creamy vegan ricotta spinach filling. Fresh basil and Italian seasoning tie everything together for a plant-based take on a classic Italian recipe that feels special but comes together with ease.

My family usually resists anything green so I was amazed at how quickly everyone reached for seconds the first time I made this. The zucchini turns beautifully tender and soaks up all the herbs and sauce.

Gather Your Ingredients

• Zucchini: fresh and firm ones will slice cleanly and hold their shape
• Olive oil: the richer the better to drizzle for roasting and flavor
• Vegan ricotta: go for the freshest you can find for best creamy texture
• Spinach: bright and vibrant leaves cook down to add a boost of goodness
• Basil leaves: fresh chopped basil wakes up the filling with fragrance
• Italian seasoning: a blend of oregano thyme and rosemary goes a long way
• Salt: just a pinch to bring every component together
• Marinara sauce: look for one with simple real ingredients or make your own
• Vegan mozzarella cheese: choose a meltable brand for that oozy top

How to Make It

Preheat Oven:

Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius to get things nice and hot.

Prepare and Cook Spinach:

Wash the spinach in cold water to remove grit. Roughly chop it then saute in a large skillet over medium heat for three to five minutes until wilted and all liquid is cooked off. Allow it to cool before squeezing gently in a clean towel to remove excess moisture.

Prepare the Zucchini:

Wipe zucchinis clean and cut off the stems. Carefully slice each lengthwise into about four thick even strips aiming for a consistency that will roll without breaking. Adjust crooked end pieces as needed so they lie flat.

Bake the Zucchini:

Arrange zucchini slices in one layer on a lined baking sheet. Drizzle generously with olive oil and sprinkle all over with salt. Roast for fifteen to twenty minutes until flexible but not mushy. Let them cool once roasted place on a paper towel lined plate to catch extra moisture.

Prepare the Filling:

In a mixing bowl combine vegan ricotta the sauteed spinach chopped basil Italian seasoning and a good pinch of salt. Stir thoroughly until everything is evenly mixed.

Assemble the Dish:

Pour a layer of marinara sauce along the base of your baking dish. Lay each zucchini slice flat on your board and spread an even layer of the ricotta spinach filling across each slice. Carefully roll each one up and nest seam side down in the prepared baking dish.

Bake:

Spoon more marinara sauce on top and scatter plenty of vegan mozzarella cheese. Bake for another twenty minutes until cheese is bubbling and golden in spots.

Enjoy:

Allow the dish to cool slightly for tidier serving and better flavor. It will smell incredible.

I have always loved sneaking leafy greens into dinner but fresh basil is the real magic here. Its scent reminds me of my grandmother tending to her windowsill herbs while rollatini baked in her oven.

Flavor Boosters

Slicing zucchini evenly ensures even baking. Letting zucchini cool on paper towels removes excess moisture and prevents sogginess. Chop spinach well for a tender smooth filling that rolls easily.

Serving Suggestions

Serve the rollatini with a light green salad or roasted seasonal veggies. For a heartier meal a scoop of quinoa or crusty bread is perfect. Drizzle with extra pesto for a burst of fresh basil flavor at the table.

Creative Twists

Swap in yellow squash when zucchini is not in season or mix both for a color contrast. In winter enrich the filling with roasted garlic or chopped walnut for warmth. If basil is scarce dried Italian herbs deliver beautiful aromatic results.

Rollatini is one of those recipes where the sum is much greater than its parts. Each time I make it for friends or family I am amazed by how comforting a platter of rolled up veggies and plant based cheese can taste. The aroma that fills the kitchen is like a hug and it is always a dish that sparks happy conversation around the table.

Recipe FAQs

→ How thin should I slice the zucchini?

Slice the zucchini into about 1/4-inch strips for easy rolling and even cooking. A mandoline works well.

→ What can I use instead of vegan ricotta?

You can substitute with homemade cashew cheese, tofu blended with lemon and garlic, or store-bought plant-based cheese.

→ Can I prepare the rollatini ahead of time?

Yes, assemble the dish and store it in the fridge for up to 24 hours before baking. Add cheese and bake when ready.

→ Is it possible to freeze leftovers?

Absolutely! Freeze in a covered container. Reheat in the oven for best texture and flavor.

→ Which marinara sauce is best for this dish?

Choose a high-quality, plain marinara or make your own with tomatoes, garlic, and basil for authentic flavor.