This Vegan Zucchini Spinach Rollatini is a cozy, crowd-pleasing dish that swaps pasta sheets for thin zucchini ribbons and fills them with a creamy, herbed vegan ricotta and sautéed spinach. I’ve made this dozens of times for weeknight dinners and casual potlucks, and it always disappears fast. If you like zucchini-forward dishes (think beyond chips like these zucchini chips), this one is a keeper.
(Internal link: zucchini chips)
Why Make This Recipe
- Bright, fresh flavors: tender zucchini, garlicky spinach, and tangy marinara balance beautifully.
- Nutrient-dense: low in refined carbs, high in fiber, and packed with leafy greens.
- Make-ahead friendly: assemble earlier in the day and bake before guests arrive.
- Versatile for occasions: elegant enough for dinner guests, simple enough for weeknights.
- Personal insight: I love this recipe because it lets zucchini shine as the star — it’s a lighter, vegetable-first take on classic rollatini, similar in spirit to other spinach-forward favorites like spanakopita.
(Internal link: spanakopita)
Recipe Overview
- Prep time: 30–40 minutes (includes salting zucchini)
- Cook time: 25–30 minutes (bake at 375°F / 190°C)
- Total time: 55–70 minutes
- Servings: 4–6 (about 8–12 rolls depending on zucchini size)
- Difficulty: Medium — some prep finesse (slicing and draining) but straightforward assembly
- Method: Slice zucchini thin, salt/pat to remove moisture, prepare vegan ricotta and sauté spinach, fill and roll zucchini strips, top with marinara, and bake until set and bubbly.
My Experience Making This Recipe
I tested variations with tofu-based ricotta and cashew-based ricotta to get the creamiest texture without dairy. The biggest discovery was that salting the zucchini and pressing the filling made the final dish avoid sogginess while staying moist and flavorful.
How to Make Vegan Zucchini Spinach Rollatini
Start by slicing 3–4 medium zucchini lengthwise into 1/8-inch (3 mm) ribbons — a mandoline works well for even slices. Salt the slices lightly (about 1/2 tsp kosher salt total) and rest on paper towels for 10–15 minutes, then blot dry; this draws out excess water so the rolls don’t get watery.
Sauté 10–12 oz frozen or fresh spinach with 1 clove minced garlic and a pinch of nutmeg until wilted, then cool and squeeze out excess moisture. Blend 12 oz firm tofu or 1½ cups soaked cashews with 2–3 tbsp nutritional yeast, 1–2 tbsp lemon juice, 1 tsp onion powder, salt, and pepper until ricotta-like; fold in the squeezed spinach.
Spread 1 cup marinara in a 9×13-inch baking dish, place a tablespoon or two of filling on each zucchini ribbon, roll and arrange seam-side down in the dish, then top with remaining marinara and ¼–½ cup vegan mozzarella. Bake at 375°F (190°C) for 20–30 minutes until heated through and lightly golden.
(Internal link: for tips on layering and baking techniques similar to lasagna, see this method I used in a squash lasagna test: butternut squash lasagna)
Expert Tips for Success
- Remove moisture aggressively: salt zucchini for 10–15 minutes and squeeze cooked spinach in a fine mesh sieve or cheesecloth; moisture is the number-one enemy of good rollatini.
- Uniform slices: use a mandoline or very sharp knife to cut even 1/8-inch slices so rolls cook evenly; thicker slices resist rolling and thinner ones can tear.
- Press tofu properly: if using tofu, press 15–20 minutes (or microwave wrapped for 30 sec) to remove water, for a firmer, drier ricotta.
- Use a food processor: blend cashews or tofu with lemon and nutritional yeast in a food processor for a silky texture; stop and scrape the bowl to keep it even.
- Pan-sear for extra flavor: briefly searing the salted zucchini strips in a hot skillet (1 minute per side) deepens flavor and helps them hold their shape — similar technique found for quick zucchini sautés.
(Internal link: one-pan zucchini skillet tips)
How to Serve Vegan Zucchini Spinach Rollatini
- Serve family-style from the baking dish with a sprinkle of chopped fresh basil and red pepper flakes.
- Pair with a crisp green salad and toasted garlic bread or polenta for a heartier meal.
- For a lighter plate, serve two rolls with a scoop of lemony chickpea salad on the side.
- Present for dinner parties by arranging rolls on a warmed platter, garnish with microgreens, and drizzle a little high-quality olive oil.
Storage and Reheating Guide
- Refrigerate: Cool completely, cover tightly with foil or store in an airtight container for up to 3–4 days.
- Freeze: Assemble in a freezer-safe dish, wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat from chilled: cover with foil and bake at 350°F (175°C) for 20–25 minutes, or until heated through. From frozen, bake covered at 350°F for 40–50 minutes. For quick reheating, microwave individual portions 90–120 seconds on high, rotating halfway.
Recipe Variations
- Gluten-free: naturally gluten-free as written; confirm store-bought marinara is GF. For added texture, mix in 1/3 cup cooked quinoa to the filling.
- Low-fat: use silken tofu and omit vegan mozzarella, rely on extra seasoning and lemon for brightness.
- Nut-free: use tofu-based ricotta instead of cashew; pressing the tofu gives a creamy, nut-free result.
- Lemon-herb twist: add 1 tsp lemon zest and 1 tbsp chopped parsley to the filling for a bright variation inspired by lemon-zucchini pairings.
(Internal link: for inspiration on lemon-zucchini flavor combinations, see this recipe idea: lemon-zucchini inspiration)
Nutritional Highlights
- Key benefits: high in vegetables and fiber, moderate protein when using tofu or cashews, and lower in refined carbs than traditional pasta rollatini.
- Allergens: contains tree nuts if using cashews; contains soy if using tofu; always check packaged marinara for allergens.
- Portion guidance: 2–3 rolls per person is a reasonable serving when paired with sides; adjust based on appetite and accompaniments.
Troubleshooting Common Issues
- Problem: rolls release too much liquid and the dish is soggy. Solution: salt zucchini and press for longer, squeeze spinach thoroughly, and use a thinner layer of sauce in the dish (about 1 cup).
- Problem: rolls fall apart when moved. Solution: roll tightly, place seam-side down, and let the assembled dish rest 5–10 minutes after baking so they set before serving.
- Problem: filling tastes bland. Solution: add more lemon juice, 1–2 tbsp nutritional yeast, and a good pinch of sea salt; these boost umami and brightness.
Frequently Asked Questions
Q: Can I make this ahead and bake later?
A: Yes — assemble the rolls in the baking dish, cover tightly, and refrigerate up to 24 hours. Bake straight from chilled at 375°F (190°C) for 25–35 minutes, covered with foil for the first 15 minutes to prevent drying.
Q: Is cashew ricotta necessary or can I use store-bought vegan cheese?
A: Cashew ricotta gives the creamiest, closest texture to ricotta and blends smoothly with spinach. Store-bought vegan ricotta or blended silken tofu also work — taste and adjust seasoning since textures vary.
Q: How thin should I slice the zucchini and what if they tear?
A: Aim for about 1/8-inch (3 mm) thickness. If slices tear, overlap two shorter slices to make one roll or briefly pan-sear them to make them more pliable before filling.
Q: Can I make this oil-free?
A: Yes — sauté spinach with a splash of vegetable broth instead of oil, use water or broth to prevent sticking, and choose an oil-free marinara. The texture will still be satisfying if you remove excess moisture carefully.
Conclusion
If you want another reference or a dairy version to compare textures, this classic Zucchini Rollatini with Spinach and Ricotta – Sip and Feast is a helpful visual and technique guide to complement the vegan approach above.
Print
Vegan Zucchini Spinach Rollatini
- Total Time: 70 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
A cozy, crowd-pleasing dish that swaps pasta sheets for zucchini ribbons filled with creamy, herbed vegan ricotta and sautéed spinach.
Ingredients
- 3–4 medium zucchini
- 10–12 oz fresh or frozen spinach
- 1 clove garlic, minced
- 1/2 tsp kosher salt
- 12 oz firm tofu or 1½ cups soaked cashews
- 2–3 tbsp nutritional yeast
- 1–2 tbsp lemon juice
- 1 tsp onion powder
- Marinara sauce (about 1 cup)
- 1/4–1/2 cup vegan mozzarella
- Pinch of nutmeg
Instructions
- Slice zucchini lengthwise into 1/8-inch ribbons and salt lightly. Let rest on paper towels for 10-15 minutes to draw out moisture.
- Sauté spinach with minced garlic and nutmeg until wilted, then cool and squeeze out excess moisture.
- Blend tofu or cashews with nutritional yeast, lemon juice, onion powder, salt, and pepper until ricotta-like. Fold in the squeezed spinach.
- Spread marinara in a baking dish, place filling on each zucchini ribbon, roll, and arrange seam-side down in the dish. Top with remaining marinara and vegan mozzarella.
- Bake at 375°F (190°C) for 20-30 minutes until heated through and golden.
Notes
Salting the zucchini helps to prevent sogginess. You can use a food processor for a silky texture when making the ricotta.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1-2 rolls
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg