Vegan Zucchini Rollatini- Easy & Delicious Recipe

Craving a comforting Italian-inspired meal that’s entirely plant-based and surprisingly simple? Look no further than this incredible Vegan Zucchini Rollatini! Thinly sliced zucchini wraps around a creamy, savory dairy-free ricotta filling, all baked in a rich marinara sauce for an easy weeknight dinner or impressive potluck dish. This recipe proves that healthy eating can be both easy and incredibly delicious!

Ingredients

• 3-4 medium zucchinis (about 2 lbs), thinly sliced lengthwise (1/8-inch thick)
• 1 tablespoon olive oil, plus more for greasing
• 2 cloves garlic, minced
• 1 (10 oz) package frozen spinach, thawed and squeezed dry
• 1 (15 oz) block firm or extra-firm tofu, pressed well
• 1/4 cup nutritional yeast
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh basil, chopped, plus more for garnish
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 1/2 teaspoon salt, plus more for zucchini
• 1/4 teaspoon black pepper
• 24-26 ounces marinara sauce (your favorite brand)
• Vegan Parmesan cheese, for topping (optional)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. **Prepare Zucchini:** Lay zucchini slices on paper towels and sprinkle lightly with salt. Let sit for 10-15 minutes to draw out excess water. Pat dry thoroughly with more paper towels. This crucial step prevents the rollatini from becoming watery during baking.
3. **Make Vegan Ricotta Filling:** In a food processor, combine the pressed tofu, nutritional yeast, lemon juice, 1 clove minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until smooth and creamy, scraping down the sides as needed. The texture should resemble traditional ricotta.
4. In a medium bowl, combine the processed tofu mixture with the thawed and thoroughly squeezed dry spinach, chopped fresh basil, and chopped fresh oregano. Mix well to ensure all ingredients are evenly distributed.
5. Spread about 1/2 cup of marinara sauce evenly over the bottom of the prepared baking dish.
6. **Assemble Rollatini:** Lay a zucchini slice flat. Spoon about 1-2 tablespoons of the ricotta filling onto one end of the zucchini slice. Carefully roll up the zucchini from the filled end to create a neat, tight roll.
7. Place each rolled zucchini seam-side down into the baking dish, arranging them snugly side-by-side. Repeat with the remaining zucchini slices and filling until the dish is full.
8. Pour the remaining marinara sauce evenly over the top of the zucchini rolls, ensuring they are well-covered. If desired, sprinkle with vegan Parmesan cheese for an extra cheesy top.
9. Bake for 25-30 minutes, or until the zucchini is tender when pierced with a fork and the sauce is bubbly. The edges might brown slightly.
10. Let rest for 5-10 minutes before serving to allow the filling to set. Garnish with extra fresh basil if desired and serve warm.