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Healthy Zucchini Rollatini with Spinach Cashew Ricotta Recipe

This healthy recipe transforms zucchini into a delicious Italian-inspired dish filled with a creamy vegan cashew ricotta, complemented by fresh spinach and marinara sauce.
Perfect for a light and satisfying meal, this zucchini rollatini is baked to perfection with a fresh basil garnish for an extra burst of flavor.
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Prep Time 25 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine Italian-inspired
Servings 28 rolls
Calories 395 kcal

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

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Keep in mind that zucchini may release extra water when thawed.
Reheating: Warm leftovers in the microwave for 20–30 seconds, or reheat in an oven-safe dish at 350°F for 5–10 minutes.
Dietary Adjustments: If you’re not following a vegan diet, you can substitute the cashew ricotta with 2 cups of part-skim ricotta or add shredded Parmesan on top before baking.

Nutrition

Serving: 7piecesCalories: 395kcalCarbohydrates: 34gProtein: 15gFat: 26gSaturated Fat: 5gSodium: 504mgFiber: 6gSugar: 15g
Keyword baked zucchini rolls, Gluten-free dinner ideas, healthy food recipes, healthy Italian recipes, Healthy zucchini rollatini, spinach cashew rollatini, vegan ricotta rollatini, zucchini recipes
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