Vegan Zucchini Rollatini

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.

Course Dinner

Cuisine Italian-Style

Prep Time 25

Cook Time 15

Total Time 40

Servings Rolls

Calories 228kcal

Author Melissa Huggins

Equipment

1 2 Quart Baking Dish (9x9, 11x7, or similar)

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

US Customary - Metric

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.

Notes

Zucchini: Opt for medium zucchini—large enough for sturdy, double-layered strips but not so big that seeds weaken structure or add moisture; small ones may break or dry out.

Spinach: Frozen chopped spinach works great—thaw and wring dry in a clean towel to avoid soggy rolls, saving time over cooking fresh. If using fresh, cook in a pan over medium heat for 2-4 minutes until wilted. Cool and squeeze excess moisture out.

Tofu Ricotta- To enhance the tangy flavor, add 1 teaspoon of zest to the ricotta (zest lemon before juicing). If you can't have soy, you can use a nut-based ricotta. You'll need about 2 cups.

Topping: I used Violife Parmesan to mix into the panko breadcrumbs. It somewhat melded with the breadcrumbs, creating a wonderful flavor and texture. Not all brands may do this, but they will still add great flavor. If using another brand, try using less at first and add more as needed. If using my vegan parmesan cheese, you'll only need 1 tablespoon. Also, you can skip the breadcrumb topping and use vegan shredded cheese (one that melts well). Just add it during the last 10 minutes of baking.

Have some zucchini leftover after slicing? Wrap it and save it to add to smoothies, soups, muffins, etc. If you can make a few extra rolls, bake them in a mini baking dish or save them for another meal.

Scale it up easily: To feed a crowd, double the recipe and use a 9×13-inch baking dish. Just adjust the amount of marinara, filling, and topping to suit the larger volume.

Serving & Storage: These are best baked right after assembling, but leftovers hold up beautifully. Reheat in a 350°F oven until warmed through and bubbly. Cover loosely with foil to keep the top from over-browning if needed.

Nutrition