Vegan Zucchini Rollatini Spinach (Print-Friendly Version)
Zucchini slices dressed with vegan ricotta, spinach, and marinara, baked for a flavorful plant-based entrée.
# Ingredients You’ll Need:
→ Produce
01 -
4 to 5 medium zucchinis, sliced lengthwise
02 -
1 pound fresh spinach, chopped
03 -
Fresh basil leaves, chopped, to taste
→ Dairy Alternatives
04 -
1 cup vegan ricotta cheese
05 -
Vegan mozzarella cheese, as needed
→ Pantry
06 -
Olive oil, for drizzling
07 -
1 tablespoon Italian seasoning
08 -
Pinch of salt, to taste
09 -
1 cup marinara sauce
# How to Make It:
01 -
Preheat oven to 400°F (200°C) to ensure an even bake.
02 -
Wash spinach thoroughly and cook in a large skillet over medium heat until wilted and all moisture has evaporated, about 3 to 5 minutes. Remove from heat and allow to cool, then squeeze out excess water.
03 -
Trim ends from zucchinis and slice lengthwise into 4 even pieces per zucchini. Adjust end pieces as needed to ensure slices are flat.
04 -
Arrange zucchini slices on a baking sheet. Drizzle with olive oil and season with salt. Bake for 15 to 20 minutes or until slices are tender. Transfer to a plate lined with paper towels to drain excess moisture.
05 -
In a large bowl, combine vegan ricotta, cooled spinach, chopped basil, Italian seasoning, and a pinch of salt. Stir until blended.
06 -
Pour a thin layer of marinara sauce into the bottom of an 8×8 inch baking dish. Lay zucchini slices flat and evenly spread the ricotta-spinach mixture over each. Roll up each slice and place seam-side down in the baking dish.
07 -
Drizzle additional marinara sauce over rolled zucchini. Top evenly with vegan mozzarella cheese. Bake for 20 minutes or until hot and the cheese is fully melted.
08 -
Allow the rollatini to rest for several minutes before serving so the filling sets.
# Extra Tips:
01 -
For best results, drain zucchini thoroughly and squeeze spinach well to prevent excess moisture in the final dish.