Easy Vegan Zucchini Rollatini-Healthy Dinner

Looking for a delicious and healthy dinner that’s surprisingly easy to make? This Vegan Zucchini Rollatini is a fantastic plant-based alternative to the classic, featuring tender zucchini slices rolled around a creamy, savory tofu-spinach ricotta filling. It’s a comforting, low-carb meal that proves healthy eating can be incredibly satisfying and packed with flavor!

Ingredients

• 3-4 medium zucchini, about 1.5 lbs total
• 1 block (14-16 oz) firm or extra-firm tofu, pressed
• 1 cup fresh spinach, finely chopped (optional, for filling)
• 1/4 cup nutritional yeast
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped (plus more for garnish)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, plus more for zucchini
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for cooking spinach, if using)
• 24 oz jar marinara sauce (your favorite brand)
• 1/2 cup vegan mozzarella shreds or vegan parmesan (optional)
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Prepare the zucchini: Using a mandoline or a sharp knife, carefully slice the zucchini lengthwise into 1/8-inch thick strips. Lay the strips on paper towels, sprinkle lightly with salt, and let sit for 10-15 minutes to draw out excess moisture. Gently pat dry with more paper towels.
3. Make the tofu ricotta filling: Crumble the pressed tofu into a food processor. Add nutritional yeast, lemon juice, minced garlic, fresh basil, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until smooth and creamy, scraping down the sides as needed. If using spinach, heat 1 tablespoon olive oil in a pan, sauté the chopped spinach until wilted, then squeeze out any excess water and stir it into the tofu mixture.
4. Assemble the rollatini: Spread about 1/2 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Lay a zucchini strip flat, spoon about 1-2 tablespoons of the tofu filling onto one end, and carefully roll it up. Place the seam-side down in the baking dish. Repeat with the remaining zucchini strips and filling, arranging them snugly in the dish.
5. Pour the remaining marinara sauce over the rolled zucchini. If desired, sprinkle with vegan mozzarella shreds or vegan parmesan.
6. Bake for 30-35 minutes, or until the zucchini is tender and the sauce is bubbly. If using vegan cheese, bake until melted and lightly golden.
7. Garnish with fresh chopped parsley or basil before serving. Serve hot and enjoy!
8. Tip: For best results, ensure your tofu is well-pressed to prevent a watery filling.