Vegan Zucchini Rollatini: Easy, Flavorful, and Guilt-Free Delight
Enjoy a delightful and healthy twist on traditional rollatini with this vegan zucchini rollatini recipe!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Vegan
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 4 medium zucchinis
- 2 cups ricotta-style vegan cheese
- 1 cup marinara sauce
- 1/2 cup nutritional yeast
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips.
- In a skillet, heat olive oil and sauté garlic until fragrant.
- In a bowl, mix vegan cheese, nutritional yeast, basil, oregano, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place a spoonful of the vegan cheese mixture on each zucchini strip and roll them up.
- Place the zucchini rolls in the baking dish and top with remaining marinara sauce.
- Bake for about 20-25 minutes until heated through.
Notes
- For a creamier texture, use cashew cream instead of vegan cheese.
- Feel free to add spinach or other veggies to the filling.
Nutrition
- Serving Size: 1 rollatini
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Vegan Zucchini Rollatini