Description
This Vegan Zucchini Rollatini is a delightful plant-based twist on the classic Italian dish, featuring thinly sliced zucchini rolled around a creamy tofu and spinach filling, baked in a rich marinara sauce, and topped with a crunchy vegan parmesan panko topping. Ideal for a wholesome and satisfying meal that's both gluten-free and packed with flavor.
Ingredients
Zucchini
- 3 medium zucchini (or 4 small)
- Salt (fine sea salt, for sprinkling on zucchini)
Filling
- 1 16-ounce block extra-firm tofu, drained
- 2-3 tablespoons freshly squeezed lemon juice
- 4 tablespoons nutritional yeast
- 1 small/medium garlic clove
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup cooked, chopped, and drained spinach
- 1/4 cup chopped fresh basil
Sauce and Assembly
- 1 3/4 cups marinara sauce (thicker variety such as Rao's or homemade)
- 2.5 teaspoons extra virgin olive oil (or unsalted vegan butter)
- 1/2 cup panko breadcrumbs
- 3 tablespoons non-dairy parmesan cheese (e.g., Violife), plus more for serving
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C) and place a rack in the center to ensure even baking.
- Prepare the Zucchini: Trim the ends of the zucchini and slice them lengthwise into approximately 1/8 inch thick ribbons, using a mandoline, knife, or peeler, making about 28 slices. Lay the slices on a clean kitchen towel, sprinkle lightly with sea salt, and let them rest for 15 minutes to draw out excess moisture.
- Make the Tofu Filling: While the zucchini rests, break the tofu into chunks and place in a food processor along with lemon juice, nutritional yeast, garlic, salt, and black pepper. Pulse until mostly smooth. Transfer this mixture to a bowl and gently fold in the cooked spinach and chopped basil.
- Dry the Zucchini: After 15 minutes, wipe the zucchini slices to remove excess salt and pat them dry thoroughly with a clean towel to prevent sogginess during baking.
- Prepare the Baking Dish: Spread about 1 cup of marinara sauce evenly on the bottom of a 2-quart baking dish to prevent sticking and to provide flavor.
- Assemble the Rollatini: Take two zucchini ribbons and slightly overlap them lengthwise on a cutting board or plate to form a wider strip. Place approximately 2 tablespoons of the tofu filling near one end and roll tightly, placing the seam side down in the baking dish. Repeat this process to create 14 rolls total.
- Add Marinara and Bake: Pour the remaining marinara sauce over and around the zucchini rolls. Bake in the oven for 20 to 30 minutes until the sauce is bubbling and the zucchini edges begin to brown and reach your desired tenderness. For extra browning, broil for 1 to 2 minutes at the end of baking.
- Make Crispy Topping: While the rollatini bakes, heat a small skillet over medium heat. Add olive oil and panko breadcrumbs, stirring frequently for 3 to 5 minutes until golden and crisp. Remove from heat and stir in the vegan parmesan cheese.
- Rest and Serve: Let the rollatini cool for 5 to 10 minutes after baking; this will help thicken any watery sauce. Just before serving, sprinkle the toasted breadcrumb mixture and additional vegan parmesan on top, along with extra fresh basil if desired for garnish.
Notes
- If using smaller zucchini, increase the quantity to 4 to ensure enough slices for rolling.
- Make sure to thoroughly drain and press the tofu to remove excess moisture for a firmer filling.
- Using a thicker marinara sauce like Rao’s helps prevent the dish from becoming watery.
- For gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Broiling at the end is optional but gives a nice golden finish to the rolls.
