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Vegan Zucchini Rollatini

Creamy vegan zucchini rollatini filled with tofu-cashew ricotta, baked in marinara sauce for a healthy, comforting Italian-inspired meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Italian, Vegan
Calories: 240

Ingredients
  

Rollatini
  • 4 medium zucchini sliced lengthwise
  • 2 cups marinara sauce
  • 1 block firm tofu 14 oz, drained
  • 1 cup raw cashews soaked 30 minutes
  • 2 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup fresh spinach chopped
  • 0.5 cup mushrooms finely chopped (optional)
  • 0.25 cup fresh parsley chopped
  • 0.5 cup vegan mozzarella shredded (optional)

Equipment

  • Mixing bowls
  • Baking dish
  • Blender or Food Processor
  • Knife or mandoline

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Slice zucchini lengthwise into thin strips and lightly salt them. Let sit 10 minutes then pat dry.
  3. In a blender or food processor, blend tofu, soaked cashews, nutritional yeast, lemon juice, garlic, olive oil, oregano, basil, salt, and pepper until smooth.
  4. Fold chopped spinach, mushrooms (optional), and parsley into the filling.
  5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
  6. Place zucchini slices on a flat surface, add 1–2 tablespoons of filling, roll tightly, and place seam-side down in the dish.
  7. Pour remaining marinara sauce over the rolls and sprinkle vegan mozzarella on top (optional).
  8. Cover with foil and bake 25 minutes. Remove foil and bake another 10 minutes until bubbly.
  9. Let rest 5 minutes before serving.

Notes

For best results, salt and dry zucchini slices before rolling to prevent excess moisture. Store leftovers in an airtight container for 3–4 days.