Easy Vegan Zucchini Rollatini Delight

Craving a comforting, yet light and satisfying Italian-inspired meal? Look no further than this Easy Vegan Zucchini Rollatini Delight! Thinly sliced zucchini wraps around a creamy, savory cashew-ricotta filling, all baked in a rich marinara sauce. It’s a delightful, plant-based twist on a classic that’s surprisingly simple to make.

Ingredients

• 3-4 medium zucchinis (about 2 lbs), ends trimmed
• 1 (24-oz) jar marinara sauce (ensure it’s vegan)
• 1/2 cup raw cashews, soaked in hot water for at least 30 minutes, then drained
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1/4 cup fresh basil, chopped, plus more for garnish
• 2 tbsp fresh parsley, chopped
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional, for a kick)
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil, plus more for greasing
• 1/2 cup fresh spinach, finely chopped (optional, for filling)
• Vegan parmesan cheese, for topping (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. Prepare the zucchini: Using a mandoline slicer or a sharp knife, carefully slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. You should get approximately 12-15 slices per zucchini.
3. Salt the zucchini: Lay the zucchini strips out on paper towels. Sprinkle lightly with salt and let sit for 10-15 minutes. This helps draw out excess moisture. Gently blot the zucchini dry with more paper towels.
4. Make the cashew ricotta filling: In a food processor, combine the soaked and drained cashews, nutritional yeast, minced garlic, lemon juice, chopped fresh basil, chopped fresh parsley, dried oregano, red pepper flakes (if using), 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until completely smooth and creamy, scraping down the sides as needed. If adding spinach, fold it into the cashew mixture by hand.
5. Assemble the rollatini: Spread about 1/2 cup of marinara sauce on the bottom of the prepared baking dish. Lay a zucchini strip flat. Spoon about 1-2 tablespoons of the cashew ricotta filling onto one end of the zucchini strip. Carefully roll up the zucchini strip and place it seam-side down in the baking dish. Repeat with the remaining zucchini strips and filling.
6. Cover with sauce and bake: Pour the remaining marinara sauce evenly over the zucchini rolls. If desired, sprinkle with vegan parmesan cheese.
7. Bake for 30-35 minutes, or until the zucchini is tender and the sauce is bubbly. If the top starts to brown too quickly, you can loosely cover it with foil.
8. Garnish and serve: Remove from the oven, let cool for a few minutes, then garnish with extra fresh basil. Serve warm and enjoy your Easy Vegan Zucchini Rollatini Delight!