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Vegan Zucchini Rollatini

Healthy, flavorful, and comforting vegan zucchini rolls baked with creamy ricotta and tomato sauce.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 230

Ingredients
  

Zucchini Rollatini
  • 3 large zucchini thinly sliced lengthwise
  • 2 cups vegan ricotta
  • 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
  • 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
  • 1/4 cup fresh parsley or basil for garnish

Equipment

  • Mixing bowls
  • Baking dish
  • Knife
  • Skillet

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. Slice zucchini lengthwise and sprinkle with salt. Let sit 10 minutes, then pat dry.
  3. Mix vegan ricotta, nutritional yeast, lemon juice, garlic powder, salt, pepper, and basil until creamy.
  4. Heat olive oil in a skillet, sauté garlic and red pepper flakes, then add marinara sauce and simmer 5 minutes.
  5. Spread a thin layer of tomato sauce in the dish. Place ricotta on zucchini slices and roll. Place seam-side down.
  6. Pour remaining sauce over rolls. Sprinkle vegan mozzarella on top. Cover and bake 20 minutes, then uncover and bake 10 more minutes.
  7. Garnish with fresh herbs and serve warm.

Notes

Can make a day ahead and bake before serving.