Easy Vegan Zucchini Rollatini Recipe

Craving a comforting Italian-inspired dish that’s entirely plant-based and surprisingly simple to make? This Easy Vegan Zucchini Rollatini recipe delivers all the cheesy, herby goodness without any dairy or complicated steps. Enjoy tender zucchini slices wrapped around a rich, flavorful vegan ricotta filling, baked in a vibrant marinara sauce until bubbly and golden.

Ingredients

• 3 medium zucchini, about 1.5 lbs total
• 1 tablespoon olive oil (for brushing zucchini, optional)
• 1 (15-ounce) container high-quality vegan ricotta cheese
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegan Parmesan cheese (optional, for topping)
• 1 (24-ounce) jar marinara sauce
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Prepare the zucchini: Wash and trim the ends of the zucchini. Using a mandoline slicer or a sharp knife, carefully slice the zucchini lengthwise into thin strips, about 1/8 inch thick. You should aim for 12-16 slices.
3. Lay the zucchini slices on paper towels and sprinkle lightly with salt. Let sit for 10-15 minutes to draw out excess moisture. Gently blot dry with paper towels.
4. Prepare the filling: In a medium bowl, combine the vegan ricotta cheese, nutritional yeast, minced garlic, chopped fresh parsley, chopped fresh basil, dried oregano, salt, and pepper. Mix well until everything is evenly incorporated.
5. Assemble the rollatini: Spread about 1/2 cup of marinara sauce on the bottom of the prepared baking dish.
6. Lay a zucchini strip flat. Spoon about 1-2 tablespoons of the ricotta filling onto one end of the zucchini slice. Carefully roll up the zucchini slice from that end, forming a tight spiral.
7. Place the rolled zucchini seam-side down in the baking dish. 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. If desired, sprinkle with vegan Parmesan cheese.
9. Bake for 25-30 minutes, or until the sauce is bubbly and the zucchini is tender. Cover loosely with foil if the top browns too quickly.
10. Garnish with fresh basil leaves before serving, if desired. Let stand for 5 minutes before serving.