If you’re craving classic Italian comfort food but want something lighter, plant-based, and nourishing, Vegan Zucchini Rollatini is the answer. This dish delivers all the cozy satisfaction of traditional rollatini—tender rolls, creamy filling, rich tomato sauce—without dairy, eggs, or heaviness. Instead of pasta, thinly sliced zucchini becomes the star, wrapping around a luscious vegan ricotta-style filling that’s both wholesome and indulgent.

Perfect for weeknight dinners, meal prep, or impressing guests, this recipe proves that healthy vegan comfort food doesn’t have to sacrifice flavor or texture. Whether you’re fully plant-based or simply exploring more dairy-free meals, this dish fits beautifully into a balanced lifestyle.

Why You’ll Love This Vegan Zucchini Rollatini

This recipe checks all the boxes:

100% plant-based & dairy-free, yet rich and satisfying
Naturally gluten-free, thanks to zucchini replacing pasta
Packed with nutrients, fiber, and healthy fats
Cozy and comforting, yet light enough for everyday meals
Perfect for meal prep, reheating beautifully without getting soggy

Zucchini is mild, flexible, and absorbs flavor effortlessly, making it an ideal substitute for traditional pasta sheets. Paired with a creamy cashew-tofu filling and a vibrant marinara sauce, each bite feels indulgent while remaining nourishing.

Ingredients

For the Zucchini Rolls

3–4 large zucchini, sliced lengthwise into thin strips
1–2 tablespoons olive oil
Salt and black pepper, to taste

For the Vegan Ricotta Filling

1 cup raw cashews (soaked 2–4 hours, then drained)
200 g firm tofu, pressed
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 clove garlic
1 tablespoon olive oil
Salt and pepper, to taste

For Assembly

1½–2 cups marinara sauce (store-bought or homemade)
Fresh basil or parsley, chopped
Optional: crushed pine nuts or vegan parmesan

Instructions

Prepare the zucchini:
Slice zucchini lengthwise into thin strips using a sharp knife or mandoline. Lightly brush both sides with olive oil and season with salt and pepper.
Soften the zucchini:
Grill the slices on a grill pan or bake at 400°F (200°C) for 8–10 minutes until just pliable. Set aside to cool.
Make the vegan ricotta:
In a food processor, blend cashews, tofu, nutritional yeast, lemon juice, garlic, olive oil, salt, and pepper until smooth and creamy. Taste and adjust seasoning.
Preheat oven:
Preheat your oven to 375°F (190°C).
Assemble the rollatini:
Spread a thin layer of marinara sauce at the bottom of a baking dish. Place a spoonful of vegan ricotta onto one end of each zucchini slice and gently roll up.
Arrange and top:
Place rolls seam-side down in the baking dish. Spoon remaining marinara over the top.
Bake:
Cover loosely with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until bubbly.
Garnish and serve:
Top with fresh herbs and optional crushed pine nuts or vegan parmesan. Serve warm.

Tips for Perfect Zucchini Rollatini

Don’t overcook zucchini before rolling—too soft and it tears.
Use firm tofu, not silken, for the best ricotta texture.
If zucchini releases water after baking, simply spoon it away before serving.
Let the dish rest 5 minutes before serving for cleaner plating.

Flavor Variations

Spinach Ricotta: Blend fresh spinach into the filling.
Mediterranean Style: Add olives and sun-dried tomatoes.
Spicy Kick: Stir chili flakes into the marinara.
Protein Boost: Add cooked lentils to the filling.

Serving Suggestions

Serve vegan zucchini rollatini with:

A crisp green salad with lemon vinaigrette
Garlic-roasted potatoes
Crusty gluten-free bread
A light soup like tomato basil or lentil

This dish works beautifully as a main course or elegant side.

Health Benefits

Zucchini is low in calories yet rich in antioxidants and hydration. Cashews and tofu provide plant-based protein and healthy fats, making this dish satisfying without heaviness. It’s ideal for those seeking plant-based zucchini recipes that support digestion, heart health, and energy levels.

Cultural Inspiration

Rollatini traditionally comes from Italian-American cuisine, where pasta sheets are rolled around cheese fillings. This vegan version honors that comforting tradition while reimagining it for modern, plant-forward kitchens.

Final Thoughts

Vegan Zucchini Rollatini proves that comfort food can be wholesome, beautiful, and deeply satisfying. It’s a dish you’ll come back to again and again—whether you’re cooking for yourself, family, or guests who “don’t usually eat vegan.” One bite, and it speaks for itself.