Vegan Zucchini Rollatini.

Vegan zucchini rollatini is a lighter, plant-based twist on a classic Italian comfort dish. Thin ribbons of zucchini replace pasta, rolled around a rich cashew-based ricotta, then baked in marinara sauce and finished with melty vegan cheese. The result is cozy, flavorful, and satisfying without feeling heavy.

Why You’ll Love This Recipe

Creamy Without Dairy – Cashew ricotta delivers richness and body with zero dairy.
Naturally Gluten-Free – Zucchini ribbons stand in for pasta beautifully.
Comforting Yet Light – Hearty enough for dinner, but still fresh and veggie-forward.
Great for Entertaining – Elegant presentation with minimal fuss.
Make-Ahead Friendly – Perfect for meal prep or stress-free hosting.
Nutrient-Dense & Plant-Based – Healthy fats, fiber, and plant protein in every bite.

Ingredients You’ll Need

Zucchini Rolls

4 large zucchini, thinly sliced lengthwise – Acts as the pasta substitute and structure of the dish.
Salt – Draws out excess moisture to avoid sogginess.

Cashew Ricotta Filling

2 cups raw cashews, soaked – The creamy base of the filling.
3 cloves garlic, minced – Adds savory depth.
2 tablespoons nutritional yeast – Provides a cheesy, umami flavor.
1 tablespoon lemon juice – Brightens and balances richness.
1 teaspoon Italian seasoning – Classic herb blend for Italian flavor.
Black pepper and salt, to taste – Essential seasoning.
Water (2–3 tablespoons, as needed) – Adjusts texture to ricotta-like consistency.

Sauce & Topping

3 cups marinara sauce – Adds moisture and classic tomato flavor.
1 cup vegan mozzarella, shredded – Melts into a bubbly, comforting topping.
Fresh basil leaves – Finishes the dish with freshness and aroma.

Step-by-Step Instructions

Prepare the Zucchini
Preheat oven to 375°F (190°C). Slice zucchini lengthwise into thin ribbons (about ⅛-inch thick). Lay on paper towels, sprinkle lightly with salt, and rest for 10 minutes. Pat dry to remove excess moisture.

Make the Cashew Ricotta
Drain soaked cashews and add to a food processor with garlic, nutritional yeast, lemon juice, Italian seasoning, salt, and pepper. Blend until smooth and creamy, adding water gradually until spreadable but thick.

Assemble the Rollatini
Spread 1 cup marinara sauce across the bottom of a 9×13-inch baking dish. Place 2 tablespoons of cashew ricotta at one end of each zucchini strip, roll gently, and place seam-side down in the dish.

Add Sauce and Cheese
Pour remaining marinara sauce over the rolls, leaving tops slightly visible. Sprinkle evenly with vegan mozzarella.

Bake
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is melted and zucchini is tender.

Rest and Serve
Let rest for 5 minutes, garnish with fresh basil, and serve warm.

Recipe Notes & Tips

Soak Cashews Properly – At least 4 hours (or 30 minutes in boiling water) for ultra-smooth texture.
Don’t Skip Draining Zucchini – This step is crucial for avoiding watery results.
Make Ahead – Assemble up to 24 hours in advance; add 5–10 minutes to baking time if cold.
Boost Protein – Mix in cooked lentils or crumbled tofu to the ricotta filling.
Even Slices Matter – Use a mandoline or steady pressure with a peeler.

Nutritional Information

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Servings: 6
Calories: ~420 per serving (estimate; varies by ingredients used)

Serving Suggestions

Simple Green Salad – Balances the richness of the rollatini.
Garlic Roasted Vegetables – Adds texture and depth.
Crusty Gluten-Free Bread – Great for scooping extra marinara.
Lemon-Dressed Arugula – Bright and peppery contrast.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently in the oven or microwave until warmed through.
Not Freezer-Ideal – Zucchini texture may soften too much after thawing.

Creative Variations

Spinach Ricotta – Blend fresh or sautéed spinach into the cashew filling.
Pesto Swirl – Add a spoon of vegan pesto to the marinara.
Spicy Version – Sprinkle red pepper flakes into the sauce.
No-Cheese Option – Skip vegan mozzarella and finish with herbed breadcrumbs.

Why This Recipe Works

Zucchini’s mild flavor and flexible texture make it an ideal pasta substitute. Salting removes excess water, while baking concentrates flavor without over-softening. Cashew ricotta provides creaminess and structure, mimicking traditional dairy ricotta, while marinara adds acidity and balance. The result is a dish that feels indulgent but remains wholesome and plant-based.

Final Thoughts

Vegan zucchini rollatini proves that comfort food doesn’t need pasta or dairy to be deeply satisfying. It’s elegant enough for guests, nourishing enough for weeknights, and versatile enough to adapt to your pantry. Whether you’re fully plant-based or just looking to eat more vegetables, this dish is a delicious place to start. 🌱🍅