Zucchini Rollatini

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If you’re looking to incorporate more vegetables into your meals in a delicious and creative way, Zucchini Rollatini is a fantastic option. This dish combines thinly sliced zucchini with a rich and flavorful filling, all wrapped up and baked to perfection. It’s a healthier alternative to traditional rollatini recipes, without sacrificing taste. Below, you’ll find a detailed guide on how to prepare this tasty and nutritious dish.

Ingredients:

  • 4-5 Zucchinis, thinly sliced
  • Olive Oil, for drizzling
  • 1 cup (240g) Fresh Ricotta (Dairy-Free)
  • 1 lb (500g) Fresh Spinach, finely chopped
  • Fresh Basil Leaves, chopped as per taste
  • 1 tbsp Italian Seasoning
  • A pinch of Salt, or to taste
  • 1 cup (240ml) Marinara Sauce
  • Dairy-Free Mozzarella Cheese, as much as desired
Zucchini ingredients

Instructions:

1. Preheat the Oven:

Set your oven to 400°F (200°C) and let it heat up while you prepare the ingredients.

2. Spinach Preparation:

  • Thoroughly wash the spinach, ensuring it is clean from any impurities.
  • In a large skillet over medium heat, add the chopped spinach. Cook until the leaves have wilted and any excess water has evaporated, which should take around 3-5 minutes.
  • Once cooked, set it aside to cool. Once cooled, make sure to squeeze out any remaining water.
Zucchini Rollatini

3. Zucchini Slicing:

  • Ensure the zucchinis are cleaned and patted dry. Trim the ends off each zucchini.
  • Slice the zucchinis into 4 even pieces. Adjust the end pieces to make sure they lay flat.
Zucchini Rollatini

4. Baking the Zucchini:

  • Place the zucchini slices on a baking sheet, drizzle them lightly with olive oil, and add a sprinkle of salt.
  • Bake in the preheated oven for 15-20 minutes or until they have softened. Allow them to cool slightly on a plate covered with paper towels.

5. Prepare the Filling:

  • In a mixing bowl, combine the ricotta, cooked spinach, chopped basil, Italian seasoning, and a touch of salt.
Zucchini Rollatini

6. Assemble and Bake:

  • Spread a layer of marinara sauce at the bottom of an 8×8 inch baking dish.
  • Lay out each zucchini slice, spreading the ricotta mixture evenly across each one.
  • Roll up the slices and place them in the baking dish.
  • Drizzle more marinara sauce over the top and sprinkle with dairy-free mozzarella cheese.
  • Bake in the oven for another 20 minutes, or until the dish is hot throughout and the cheese has melted.
Zucchini Rollatini
Zucchini Rollatini

7. Serve and Savor:

  • Let the rollatini cool for a few moments before serving.
  • Enjoy the rich flavors and delightful textures of your homemade Zucchini Rollatini!

Conclusion:

With a perfect blend of fresh ingredients and aromatic herbs, this Zucchini Rollatini is a delightful dish that’s sure to satisfy your taste buds. The creamy ricotta paired with the savory marinara sauce creates a symphony of flavors that’s hard to resist. 

Vegan Zucchini Rollatini

Vegan Zucchini Rollatini

Indulge in the delectable flavors of Vegan Zucchini Rollatini, a dish that elegantly combines the freshness of zucchini, the creaminess of vegan ricotta, and the richness of marinara sauce. This dish is a testament to how plant-based ingredients can come together to create a satisfying and flavorful experience.
Servings 4
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Equipment

  • Oven
  • Baking Dish
  • Skillet
  • Knife

Ingredients
  

  • 4-5 zucchinis sliced
  • Olive oil for drizzling
  • 1 cup 240g fresh vegan ricotta
  • 1 lb 500g fresh spinach, chopped and cooked
  • basil leaves chopped (or to taste)
  • 1 tbsp Italian seasoning
  • Pinch of salt to taste
  • 1 cup 240ml marinara sauce
  • vegan mozzarella cheese

Instructions
 

  • Preheat Oven: Set your oven to 400°F (200°C).

Prepare and Cook Spinach:

  • Wash the spinach thoroughly.
  • In a large skillet over medium heat, add the chopped spinach and cook until wilted and any water has evaporated, about 3-5 minutes.
  • Set aside to cool. Once cool, squeeze out any excess water.

Prepare the Zucchini:

  • Clean the zucchinis, pat them dry, and trim off the ends.
  • Slice each zucchini into 4 slices, making adjustments to the end pieces so they lay flat.

Bake the Zucchini:

  • Lay the slices on a baking sheet, drizzle with olive oil, and add a dash of salt.
  • Bake for 15-20 minutes or until they have softened.
  • Allow them to cool slightly on a plate covered with paper towels.

Prepare the Filling:

  • In a mixing bowl, combine the vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and a dash of salt.

Assemble the Dish:

  • Coat the bottom of an 8×8 inch baking dish with marinara sauce.
  • Lay out each zucchini slice and spread a generous amount of the vegan ricotta mixture evenly across the entire surface of each slice
  • Roll up the slices and position them in the baking dish.

Bake:

  • Drizzle additional marinara sauce over the top and evenly sprinkle with vegan mozzarella cheese.
  • Place the dish back in the oven and bake for another 20 minutes, or until the dish is heated through and the cheese has melted.

Enjoy:

  • Allow the rollatini to cool for a few moments before serving.
Calories: 200kcal
Cost: $10
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: Dairy-Free Italian, Plant-Based Dinner, Vegan Zucchini Rollatini
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