Zucchini rollatini is a classic Italian-inspired dish, and this vegan version takes it to a whole new level. Light, fresh, and bursting with flavor, it’s perfect for anyone looking for a healthy plant-based dinner that still feels indulgent. Each zucchini slice is thinly rolled around a creamy, savory filling, baked in a rich tomato sauce, and topped with a golden, melty vegan cheese.

Whether you’re cooking for a weeknight dinner or a special occasion, this recipe combines comfort food vibes with wholesome ingredients that won’t weigh you down. And don’t worry—this is easy enough for beginners but still impressive for guests!

Ingredients

Zucchini Rollatini
- 3 large zucchini, thinly sliced lengthwise
- 2 cups vegan ricotta (store-bought or homemade)
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil, chopped
Tomato Sauce
- 2 cups marinara sauce (preferably no sugar added)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/4 tsp salt
- 1/4 tsp black pepper
Topping
- 1/2 cup vegan mozzarella shreds
- Fresh parsley or basil for garnish

Instructions

Preheat Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
Prepare Zucchini
Slice zucchini lengthwise into 1/8–1/4 inch slices. Lightly sprinkle with salt and set aside for 10 minutes to release excess water. Pat dry with paper towels.
Make Vegan Ricotta Filling
In a bowl, combine vegan ricotta, nutritional yeast, lemon juice, garlic powder, salt, pepper, and chopped basil. Mix until smooth and creamy. Taste and adjust seasoning if needed.
Cook Tomato Sauce
Heat olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant. Stir in marinara sauce, salt, and pepper. Simmer for 5 minutes.
Assemble Rollatini
Spread a thin layer of tomato sauce on the bottom of the baking dish. Place 1–2 tbsp of the vegan ricotta mixture on one end of each zucchini slice. Roll tightly and place seam-side down in the dish.
Top and Bake
Spoon remaining tomato sauce over the rolls. Sprinkle vegan mozzarella evenly on top. Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and slightly golden.
Serve
Garnish with fresh basil or parsley. Serve warm as a main course or hearty side dish.

Tips for Perfect Zucchini Rollatini

Avoid soggy zucchini: Salting and resting slices helps draw out excess moisture.
Rolling technique: Start from the narrow end for a uniform roll.
Make-ahead option: Assemble rolls a day ahead and refrigerate. Bake when ready to serve.
Vegan ricotta alternative: Blend tofu with lemon juice, nutritional yeast, and a pinch of salt for a budget-friendly version.

Variations

Gluten-Free Option: Naturally, this recipe is gluten-free as long as you choose gluten-free marinara sauce.
Spicy Twist: Add chopped chili or cayenne pepper to the tomato sauce for a subtle kick.
Nutty Flavor: Mix some finely chopped walnuts or pine nuts into the ricotta for extra texture.
Cheesy Herb: Add fresh oregano or thyme to the ricotta for an aromatic upgrade.

Serving Suggestions

Pair with a fresh green salad or roasted vegetables for a complete meal.
Serve with warm garlic bread or vegan focaccia.
Great as meal prep—store in airtight containers for up to 4 days.

Fun Facts

Rollatini is Italian for “little rolls,” traditionally made with eggplant or pasta. Zucchini is a lighter, low-carb alternative.
Nutritional yeast adds a cheesy flavor without dairy, making it perfect for vegans.
This dish is perfect for showcasing seasonal zucchini in summer months.

This Vegan Zucchini Rollatini recipe combines comfort, flavor, and nutrition, proving that plant-based meals can be just as satisfying as traditional favorites.

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