Easy Vegan Zucchini Rollatini – Delicious & Healthy

Craving a comforting Italian-inspired dish that’s both light and incredibly satisfying? Look no further than this Easy Vegan Zucchini Rollatini! Thinly sliced zucchini wraps around a creamy, savory cashew ricotta, all baked in a rich marinara sauce for a healthy meal that’s bursting with flavor. It’s a fantastic plant-based option that tastes decadent without the guilt.

Ingredients

• 3-4 medium zucchini, about 1.5 lbs total
• 1 tbsp olive oil
• 2 cups marinara sauce (your favorite brand)
• Fresh basil, for garnish
• — For the Cashew Ricotta —
• 1 cup raw cashews, soaked in hot water for at least 30 minutes (or overnight in cold water)
• 1/4 cup nutritional yeast
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced (or 1/2 tsp garlic powder)
• 1/2 tsp dried oregano
• 1/4 tsp salt
• Pinch of black pepper
• 2-4 tbsp water (for blending, as needed)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with a little olive oil.
2. Prepare the zucchini: Wash and trim the ends of the zucchini. Using a mandoline slicer or a very sharp knife, carefully slice the zucchini lengthwise into thin strips, about 1/8 inch thick. Lay the slices on paper towels and sprinkle lightly with salt. Let sit for 10-15 minutes to draw out excess moisture, then pat dry thoroughly.
3. Make the cashew ricotta: Drain and rinse the soaked cashews. Transfer them to a food processor with nutritional yeast, lemon juice, minced garlic, dried oregano, salt, and pepper. Blend until smooth, adding water one tablespoon at a time until you reach a thick, creamy, ricotta-like consistency. Taste and adjust seasonings as needed.
4. Assemble the rollatini: Spread about 1/2 cup of marinara sauce evenly over the bottom of your prepared baking dish.
5. Take one zucchini slice, spread about 1-2 tablespoons of the cashew ricotta mixture evenly over it, then carefully roll it up from one end to the other.
6. Place the rolled zucchini seam-side down in the baking dish. Repeat with the remaining zucchini slices and cashew ricotta until the dish is filled.
7. Pour the remaining marinara sauce over the zucchini rolls, ensuring they are well covered.
8. Bake for 25-30 minutes, or until the zucchini is tender and the sauce is bubbly.
9. Garnish with fresh basil before serving. Enjoy warm!