Go Back
An extreme close-up of baked vegan zucchini rollatini in a casserole dish, highlighting the creamy tofu ricotta filling and bubbling marinara sauce.

Vegan Zucchini Rollatini (The Best, Creamiest Recipe!)

This Vegan Zucchini Rollatini is an elegant, healthy, and delicious main course. Tender zucchini ribbons are filled with a creamy tofu-cashew ricotta, baked in marinara, and topped with vegan parmesan for a perfect plant-based meal.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini
  • 3 medium zucchini about 2 lbs
  • 1 tsp salt for drawing out water
For the Vegan Ricotta
  • 14 oz extra-firm tofu pressed well
  • 1/2 cup raw cashews soaked
  • 1/4 cup nutritional yeast
  • 2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/4 cup fresh basil chopped
For Assembly
  • 24 oz marinara sauce your favorite brand
  • 1/4 cup vegan parmesan cheese
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 9x13 inch baking dish
  • 1 Mandoline or Sharp Knife
  • 1 High-Speed Blender or Food Processor

Method
 

  1. Preheat your oven to 400°F (200°C). Slice zucchini lengthwise into 1/8-inch thick planks. Arrange in a single layer on a paper towel-lined surface, sprinkle with salt, and let sit for 15-20 minutes to draw out moisture. Pat completely dry.
  2. In a high-speed blender, combine the pressed tofu, soaked cashews, nutritional yeast, lemon juice, minced garlic, and oregano. Blend until smooth and creamy. Stir in the chopped fresh basil by hand.
  3. Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Spread about 2 tablespoons of the ricotta filling onto each zucchini plank, roll it up, and place it seam-side down in the dish. Repeat for all slices.
  4. Top the assembled rolls with the remaining marinara sauce and sprinkle with vegan Parmesan cheese. Bake for 25-30 minutes, until the sauce is bubbling and the topping is golden. Let rest for 5 minutes, then garnish with fresh parsley and serve warm.

Notes

Tip 1: For the best texture, ensure you press the tofu and sweat the zucchini properly to remove excess water.
Tip 2: A mandoline slicer is highly recommended for uniform zucchini planks, which ensures they all cook evenly.