Vegan Zucchini Spinach Rollatini
Vegan Zucchini Spinach Rollatini is an exquisite plant-based dish that showcases tender zucchini slices wrapped around a creamy spinach and vegan ricotta filling, all smothered in rich marinara sauce. This visually stunning meal not only tantalizes your taste buds but also adds a burst of color to your dining table. Perfect for impressing guests or enjoying a cozy dinner at home, this rollatini promises to be a crowd-pleaser. Experience the delightful blend of flavors and textures with every bite!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 large zucchinis (sliced lengthwise into 1/8-inch strips)
- 3 cups fresh spinach
- 1 cup vegan ricotta (or blended tofu)
- 1 cup marinara sauce (store-bought or homemade)
- 2 cloves garlic (minced)
- 3 tbsp nutritional yeast
- Salt & pepper to taste
- 1 tsp Italian seasoning
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Slice zucchini thinly.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté for one minute, then add spinach until wilted (about three minutes).
- Mix sautéed spinach with ricotta (or tofu), nutritional yeast, salt, pepper, and Italian seasoning in a bowl until creamy.
- Lay zucchini strips flat; place about two tablespoons of filling at one end and roll up tightly.
- Spread some marinara sauce in a baking dish and arrange rolled zucchini seam-side down. Pour remaining marinara on top.
- Cover with foil and bake for 25 minutes; remove foil and bake an additional ten minutes until bubbly.
Nutrition
- Serving Size: 1 rollatini (approximately 120g)
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg