If you’re looking for a way to transform fresh zucchini into something truly special, this zucchini rollatini with spinach cashew ricotta is your answer. It’s a light, flavorful dish that takes a modern, healthy twist on the traditional rollatini.
This recipe is packed with plant-based ingredients, making it perfect for anyone seeking delicious, nutrient-rich meals.
Why This Recipe Is Perfect for Healthy Eating
Zucchini rollatini is a standout dish because it’s packed with wholesome, real food ingredients. Instead of heavy cheeses and calorie-laden fillings, this recipe swaps them for a creamy, vegan cashew ricotta and nutrient-rich spinach.
The zucchini slices are thin, tender, and grilled to bring out their natural sweetness, while the ricotta filling is rich and bursting with flavor. These components combine for a meal that’s indulgent without compromising on nutrition.
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If you’re watching your diet or simply want to make healthier choices, this recipe has you covered. It’s naturally gluten-free, vegan, and low-carb, making it suitable for a wide variety of dietary preferences.
Tips for Making the Perfect Rollatini
- Prep the Zucchini Properly: Use a mandoline slicer for even, thin slices that are easy to roll. Season them lightly before grilling for maximum flavor.
- Make the Cashew Ricotta Creamy: Blend the soaked cashews until completely smooth. A high-powered blender or food processor is key for achieving that creamy texture.
- Don’t Skip the Grill Marks: Lightly grilling the zucchini slices enhances their flavor and makes them more pliable for rolling.
These small steps elevate the recipe and ensure it’s both easy and impressive to serve.
Substitutions & Modifications
One of the best things about this healthy food recipe is how adaptable it is. You can easily modify it to suit your preferences or dietary needs:
- For Non-Vegans: Substitute the cashew ricotta with regular or part-skim ricotta. Add a sprinkle of shredded mozzarella on top for a cheesy finish.
- Low-Calorie Option: Reduce the amount of marinara sauce and use cooking spray for grilling instead of oil.
- Extra Protein Boost: Add some crumbled tofu or a plant-based protein to the filling.
These simple swaps allow you to customize the recipe while maintaining its delicious flavor and healthy benefits.
Serving Suggestions & Pairings
Zucchini rollatini makes for a satisfying main dish, but it can also shine as part of a larger spread. Pair it with:
- A crisp, green salad for a light and refreshing complement.
- Whole-grain bread or quinoa to round out the meal.
- Roasted vegetables for an extra boost of flavor and texture.
This recipe is versatile enough to serve at a family dinner or bring to a potluck. The vibrant colors and enticing aroma are sure to draw everyone in.
Storage & Meal Prep
If you’re planning ahead, this zucchini rollatini is an excellent choice for meal prep. Here are some helpful tips:
- Storage: Store leftovers in an airtight container in the fridge for up to five days. For longer storage, freeze the rollatini for up to three months.
- Reheating: Warm in the microwave for a quick meal, or use the oven to maintain the crisp edges.
- Make-Ahead: Prepare the ricotta and zucchini slices a day in advance to save time.
Having a batch of these rollatini on hand ensures you have a quick, healthy option ready whenever you need it.
A Recipe That Makes Healthy Eating Fun
Healthy food doesn’t have to be boring, and this zucchini rollatini proves it. With its vibrant flavors, creamy filling, and satisfying texture, this recipe is a true celebration of what fresh, wholesome ingredients can do.
Healthy Zucchini Rollatini with Spinach Cashew Ricotta Recipe
Ingredients
For the Ricotta:
- 1 ½ cups raw cashews soaked overnight and drained
- ½ cup water
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1 small garlic clove
- ½ teaspoon kosher salt
- Pinch of freshly ground black pepper
- 1 cup baby spinach roughly chopped
For the Rollatini:
- 1 ½ cups marinara sauce divided
- 2 large zucchinis
- Kosher salt and freshly ground black pepper to taste
- Fresh basil for garnish
Instructions
- Blend the Cashew Ricotta: Combine the soaked cashews, water, lemon juice, nutritional yeast, garlic, salt, and black pepper in a food processor. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed. Once smooth, add the spinach and pulse a few more times until well incorporated.
- Preheat the Oven and Prep the Baking Dish: Heat your oven to 400°F. Pour 1 cup of marinara sauce into the bottom of a 9-inch baking dish, spreading it out evenly, and set it aside.
- Slice the Zucchini: Remove the ends of the zucchinis and use a mandoline or sharp knife to cut them into thin, lengthwise strips. Aim for a thickness that is thin but sturdy enough to roll. Lightly season both sides of the slices with salt and black pepper.
- Grill the Zucchini Strips: Heat a grill pan over medium-high heat and cook the zucchini slices for about 1–2 minutes on each side until softened and grill marks are visible. Transfer the slices to a plate to cool slightly.
- Assemble the Rollatini: Lay a zucchini slice flat on a clean surface or cutting board. Spread approximately 1 tablespoon of the cashew ricotta mixture evenly along the slice. Starting at one end, roll the slice tightly into a spiral. Place the rolled zucchini seam-side down in the prepared baking dish. Repeat this process with all the remaining zucchini slices and ricotta.
- Bake the Rollatini: Once all the rolls are assembled, pour the remaining marinara sauce evenly over the top. Bake in the preheated oven for 25–30 minutes, or until the rolls are fully warmed through and slightly golden on top. Garnish with fresh basil before serving.
Notes
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.