This lightened up vegan zucchini rollatini is the perfect summer dish! Filled with veggies and plant-based protein, and made with the simplest creamy tofu ricotta.
Zucchini rollatini is a delicious way to use up those summer zucchini. Traditionally, this dish is made with rolled eggplant, but the zucchini adds a fresh summer flavor to this dish that can’t be beat.
Serve it as a side dish with your favorite protein, or a lighter veggie-filled main dish. It’s bright, flavorful and always a crowd pleaser.
The zucchini is rolled with a creamy tofu ricotta that comes together in less than 5 minutes. It’s seasoned with nutritional yeast to give it a “cheesy” flavor, lemon juice, garlic, salt and a little olive oil.
It’s been a staple of mine for so many years, and can be enjoyed in so many different ways!
Ways to serve your tofu ricotta:
- Use it as a creamy base for pasta sauce for a dairy-free (and nut-free!) cream alternative
- Spread it over toast with honey, peaches and walnuts
- Stuff it into pasta shells and top it with your favorited jarred marinara and pesto!
How to prepare zucchini rollatini
This dish comes together in a few simple steps. Peeling and rolling the zucchini take a little extra patience, but is totally worth it!
1. Slice the zucchini
For thin strips, I like to slice my zucchini with a vegetable peeler, but you can also use a sharp knife. Once I reach the center, I turn the zucchini over and start peeling the other side. If any zucchini remains that can’t be sliced, I chop it up and store it in the fridge to later saute or stir-fry!
2. Prepare the tofu ricotta
For the ricotta, blend the tofu, garlic, nutritional yeast, lemon juice, olive oil and salt together until a creamy paste forms.
3. Roll the zucchini and layer it in the dish
Lay your zucchini onto a flat surface, and fill it with about 1 tbsp of tofu ricotta. Start rolling them up and layering them into a dish covered in marinara sauce.
4. Bake and enjoy!
Once all of your zucchini is rolled, bake for about 40 minutes and enjoy! You can top your dish with some shredded vegan cheese towards the end if desired.
This vegan zucchini rollatini is light, flavorful, and a delicious summer meal. It’s a great way to increase your veggie intake, and a dish the whole family will love- vegan or not!
I can’t wait to hear what you guys think 🙂