Easy Vegan Zucchini Rollatini Recipe Delight

Craving a comforting Italian-inspired dish that’s both light and incredibly flavorful? This Easy Vegan Zucchini Rollatini is a true delight! Layers of tender zucchini embrace a rich, creamy plant-based filling, all baked to perfection in a vibrant tomato sauce – proving that vegan comfort food can be both simple to make and utterly delicious.

Ingredients

• 3 medium zucchinis, trimmed
• 1 tbsp olive oil (for brushing, optional)
• 1 cup raw cashews, soaked in hot water for at least 30 minutes, then drained (or 1 block (14 oz) firm tofu, pressed)
• 1/4 cup nutritional yeast
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp dried oregano
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 1 cup fresh spinach, finely chopped (optional)
• 1 (24 oz) jar marinara sauce (or homemade)
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• Fresh basil leaves, for garnish
• Vegan Parmesan cheese, for serving (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Using a mandoline or a very sharp knife, slice the zucchinis 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 them dry with more paper towels.
2. If using cashews, combine the soaked and drained cashews, nutritional yeast, lemon juice, minced garlic, chopped parsley, oregano, onion powder, salt, and pepper in a food processor. Blend until smooth and creamy, scraping down the sides as needed. If using tofu, crumble the pressed tofu into the food processor with the remaining filling ingredients and blend until a ricotta-like texture is achieved. Stir in the finely chopped spinach if using.
3. In a medium bowl, combine the marinara sauce, dried basil, and red pepper flakes (if using). Stir well.
4. Spread about 1/2 cup of the marinara sauce mixture evenly over the bottom of a 9×13 inch baking dish. Lay out a zucchini strip, spread about 1-2 tablespoons of the vegan ricotta filling evenly over one side, then carefully roll it up from one end to the other. Place the rolled zucchini seam-side down in the prepared baking dish. Repeat with the remaining zucchini strips and filling.
5. Once all the zucchini rolls are arranged in the dish, pour the remaining marinara sauce evenly over the top. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
6. Remove the foil and bake for another 10-15 minutes, or until the zucchini is tender and the sauce is bubbly.
7. Let the rollatini rest for 5 minutes before serving. Garnish with fresh basil leaves and a sprinkle of vegan Parmesan cheese, if desired. Serve hot and enjoy!