Lightened up eggplant and zucchini rollatini with tofu ricotta is the perfect summer dish packed with plant-based protein.
Eggplant and Zucchini Rollatini
This recipe is a favorite of ours, and a delicious way to use up those summer zucchini. Rollatini, traditionally knows involtini, is made by rolling baked or grilled zucchini and eggplant with a ricotta mixture, then baking it in a tomato sauce with cheese.
I made a simple tofu ricotta for this recipe for a little boost of plant-based protein. You can make this dish completely plant-based by using your favorite vegan cheese on top.
Tofu ricotta is a delicious way to eat more tofu, and comes together in less than 5 minutes. It’s made with firm tofu, seasoned with nutritional yeast to give it a “cheesy” flavor, lemon juice, garlic, salt and herbs.
It adds a little extra protein to this recipe, and I personally love the texture.
How to make eggplant and zucchini rollatini
This dish comes together in a few simple steps.
1. Salt the eggplant and zucchini
After slicing the vegetables lengthwise, place them on a sheet pan and lightly salt them. Let them sit untouched for 10 minutes so they release some moisture. After 10 minutes, pat them dry.
2. Roast the vegetables
After salting the vegetables, brush them with olive oil and roast them for about 20 minutes.
3. Prepare the tofu ricotta
For the ricotta, combine the the tofu, lemon juice, nutritional yeast, garlic, salt and herbs together until well combined. If you prefer a smoother filling, you can blend the tofu ricotta. I personally love a little texture!
4. Roll the zucchini and eggplant and layer it in the dish
Scoop about 1 tbsp of the tofu ricotta onto each end of the roasted vegetables and roll them up. Layer them into the dish with a layer of marinara sauce, then cover in the remaining sauce and shredded cheese.
5. Bake and enjoy!
Cover the dish and bake for 15 minutes, then uncover for another 10 minutes. Serve with fresh chopped basil and parmesan.
This eggplant and zucchini rollatini with tofu ricotta is perfect for a crown or a simple meal prep for a busy week. It’s naturally gluten-free and can be made vegan if needed.
I can’t wait for you guys to try it! You can tag me on Instagram if you do 🙂