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This Vegan Zucchini Rollatini is a fantastic addition to your summer menu. It's light, satisfying, and packed with fresh, vibrant flavors. Plus, it's super easy to whip up with simple, budget-friendly ingredients.
This Vegan Zucchini Rollatini is my go-to for easy, summery, crowd-pleasing dinners! Thin zucchini ribbons encase a zesty tofu ricotta, baked in savory marinara and topped with crispy panko for the perfect Italian-style meal.
It pairs beautifully with a crisp cucumber and tomato salad and warm no-knead artisan bread to soak up the savory marinara. Add a side of vegan meatballs or portobello mushroom steak for extra hearty options, and finish with a scoop of vegan vanilla ice cream for a sweet treat.
Ingredients in Vegan Zucchini Rollatini
Here's what you'll need, along with a few notes:
- Zucchini: Medium-sized are ideal-large enough to yield sturdy strips when doubled, but not so big that the seeds compromise structure or release too much moisture.
- Sauce: A thick, high-quality marinara like Rao's works perfectly, but homemade sauce adds a personal touch if time allows.
- Tofu: Extra-firm tofu is key for a creamy yet sturdy vegan ricotta filling.
- Lemon: Use freshly squeezed juice to add a bright, tangy flavor to the filling. To enhance the zing, add 1 teaspoon of lemon zest.
- Garlic: Fresh garlic delivers bold flavor, but ½ teaspoon granulated garlic is a convenient substitute.
- Basil: Fresh basil adds vibrant, aromatic notes, elevating the dish's flavor.
- Spinach: Use fresh or frozen chopped spinach. For frozen, thaw and squeeze dry in a clean kitchen towel to remove excess moisture, preventing soggy rolls.
- Nutritional Yeast: Adds a cheesy, umami depth to the ricotta.
- Panko Breadcrumbs: Toast in a pan with extra-virgin olive oil or vegan butter to sprinkle over the rollatini for a flaky, crunchy topping.
- Vegan Parmesan: Adds extra oomph to the breadcrumb topping. Use homemade (like my vegan parmesan cheese) or a store-bought option like Violife.
How to make Zucchini Rollatini
Here's the easy step-by-step process along with photos:
- Preheat oven to 375°F with a center rack. Lay zucchini slices on a kitchen towel, sprinkle lightly with salt, and rest for 15 minutes to release moisture.
- For the filling, add tofu, lemon juice, nutritional yeast, garlic, salt, and black pepper to a food processor.
- Pulse until mostly smooth.
- Transfer to a small bowl and fold in chopped spinach and basil.
- After 15 minutes, pat the zucchini slices dry with a clean towel. Spread the sauce in the bottom of the baking dish. To assemble, slightly overlap two zucchini ribbons lengthwise to create a wider strip. Place about 2 tablespoons of filling near one end.
- Begin to roll.
- Roll tightly to avoid the cheese from falling out.
- Set seam-side down in the dish. Repeat to make 12-14 rolls.
- Spoon the remaining marinara over and around the rolls. Bake for 15 to 20 minutes, or until the zucchini edges are beginning to brown. For extra browning, broil for 1 to 2 minutes at the end.
- While the rollatini bakes, make the crispy topping (see below for photos and instructions).
- Let the rollatini rest for 5 to 10 minutes before serving. Just before serving, top with toasted breadcrumbs.
Crispy Topping
This topping is so easy to make, and it comes together in minutes! Here's how to make it:
Heat a small skillet over medium heat. Add 2 teaspoons of olive oil and the panko. Toast, stirring frequently, for 3 to 5 minutes or until golden and crisp. Remove from heat and stir in the vegan parmesan.
FAQs
Salting the zucchini slices and letting them rest draws out excess moisture. Blot thoroughly with a clean towel to help the rolls stay intact and avoid a watery bake. This simple step makes a big difference in the final texture.
If you're not using a mandoline, your zucchini slices may be slightly thicker. Letting them rest a bit longer with salt helps release more moisture and makes them more flexible for rolling.
Using extra-firm tofu ensures the filling has the right texture without pressing. Its firmness keeps the mixture sturdy enough for rolling while still blending smoothly. If you only have firm, press the tofu for 20 minutes.
Yes, you can prep the tofu filling, chop the spinach, and even make the sauce a day or two in advance. The zucchini can also be sliced and salted a few hours ahead-just refrigerate and blot again before assembling.
More Italian-Inspired Recipes to Love
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Recipe
Vegan Zucchini Rollatini
Ingredients
- 3 medium zucchini or 4 small (*see note)
- ½ teaspoon fine sea salt , plus more for zucchini
- 1 16-ounce block extra-firm tofu , drained
- 2-3 tablespoons lemon juice , freshly squeezed
- 4 Tablespoons nutritional yeast
- 1 small/med garlic clove
- ¼ teaspoon freshly ground black pepper
- ⅓ cup cooked chopped, and drained spinach (*see note)
- ¼ cup chopped fresh basil + more for topping if desired
- 1 ¾ cups marinara sauce (thicker variety such as Rao's or homemade)
- 2.5 teaspoons olive oil , extra virgin (sub unsalted vegan butter)
- ½ cup panko breadcrumbs
- 3 tablespoons non-dairy parmesan cheese (I used Violife) + more for serving
Recommended Equipment
- 1 2 Quart Baking Dish (9x9, 11x7, or similar)
Instructions
- Preheat the oven to 400°F and position a rack in the center.
- Trim the zucchini and slice lengthwise into ribbons about ⅛ inch thick using a mandoline, sharp knife, or peeler-you'll need 28 slices. Lay them on a clean kitchen towel, sprinkle lightly with salt, and let rest for 15 minutes to draw out moisture.
- Meanwhile, make the filling. Break the tofu into chunks and place in a food processor with the lemon juice, nutritional yeast, garlic, salt, and black pepper. Pulse until mostly smooth. Transfer to a bowl and fold in the chopped spinach and basil.
- After 15 minutes, wipe the zucchini slices of excess salt and pat dry with a clean towel.
- Spread about 1 cup of marinara sauce in the bottom of a 2-quart baking dish.
- To assemble the rolls, slightly overlap two zucchini ribbons lengthwise to create a wider strip (assemble on a cutting board or plate). Place about 2 tablespoons of filling near one end and roll tightly. Set seam-side down in the dish. Repeat to make 14 rolls.
- Spoon the remaining marinara over and around the rolls. Bake for 20 to 30 minutes, or until the sauce is bubbling, and the zucchini edges are beginning to brown and have reached desired tenderness. For extra browning, broil for 1 to 2 minutes at the end.
- While the rollatini bakes, make the crispy topping: Heat a small skillet over medium heat. Add olive oil and the panko. Toast, stirring frequently, for 3 to 5 minutes or until golden and crisp. Remove from heat and stir in the vegan parmesan.
- Let the rollatini rest for 5 to 10 minutes before serving (It may look watery, but it will thicken up as it sits). Just before serving, top with toasted breadcrumbs and any desired garnishes.
Kim Sullivan
Wow, this was so good! It tasted so fresh! I didn't have fresh basil but othereise made it as directed along with the recommended cucumber and tomato salad. Will definitely nake this again! Thanks for sharing!
Melissa Huggins
Hi Kim, I'm so happy you enjoyed the rollatini! It's one of my summer favorites. Thank you for giving it a try and sharing feedback. 🙂
Jasper
Nice summer squash, full of Zucchini ideas. Thank you for your recipes.
Melissa Huggins
You're most welcome, Jasper. 🙂