Eggplant and Zucchini Rollatini with Tofu Ricotta

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Last Updated on May 15, 2023

Lightened up eggplant and zucchini rollatini with tofu ricotta is the perfect summer dish packed with plant-based protein.

Eggplant and Zucchini Rollatini with Tofu Ricotta

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.

eggplant rollatini

Tofu Ricotta

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.

Eggplant and Zucchini Rollatini with Tofu Ricotta

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 🙂

Eggplant and Zucchini Rollatini

Other tofu recipes you’ll love:

Shawarma Spiced Tofu Wraps

Firecracker Tofu

Tofu Egg Roll in a Bowl

Eggplant and Zucchini Rollatini with Tofu Ricotta

5 from 1 vote
Course: Gluten-Free, Main
Servings

4-6

servings
Prep time

20

minutes
Cooking time

50

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 1 large 1 eggplant

  • 2 2 zucchini

  • 2 cups 2 marinara sauce

  • 1/2 cup 1/2 shredded cheese, use vegan if preferred

  • Olive oil

  • Salt

  • Tofu Ricotta
  • 1 1 block firm tofu, drained and patted dry

  • 1/2 1/2 lemon, juiced

  • 2 cloves 2 garlic, crushed

  • 2 tbsp 2 nutritional yeast

  • 1/2 tsp 1/2 salt

  • 3 3 -4 leaves chopped basil

  • 1/4 cup 1/4 parsley, chopped

Directions

  • Preheat the oven to 425 F
  • Cut the ends off of the eggplant and zucchini and slice them lengthwise to about 1″ thick strips. Layer them on a parchment lined sheet pan or large cutting board and sprinkle salt over them. Let them sit for 10 minutes to help release some moisture while you prepare the tofu ricotta.
  • In a large bowl, mash the tofu then add in the remaining tofu ricotta ingredients. You can also blend the tofu ricotta, but I prefer mine with a little texture.
  • After 10 minutes of letting the vegetables sit, pat them dry with a dish cloth to absorb any water that released.
  • Brush the eggplant and zucchini with olive oil, then bake for 15 minutes, flip and bake for another 10 minutes. You can set them under the broiler for the last 2 minutes.
  • Lower the oven temperature to 375 F
  • Once the vegetables are cooked, let them cool slightly then scoop about 1 tbsp of the tofu ricotta to each end of the zucchini and eggplant and roll them up. Repeat with remaining tofu and vegetables.
  • In a 9 x 13 baking pan, add a layer of marinara sauce to the bottom, then add the rolled zucchini and eggplant on top of the marinara sauce.
  • Cover with the remaining sauce and sprinkle with cheese. Cover the dish with foil and bake for 15 minutes, then bake uncovered for 10 minutes.
  • Top with fresh chopped basil and parmesan.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

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