These Vegan Zucchini Roll-Ups, often called zucchini involtini, are a light and healthy twist on lasagna roll-ups. Instead of pasta, thin ribbons of zucchini are wrapped around a savory, herb-packed tofu ricotta and spinach filling, then baked in vibrant marinara sauce.
With a tender-crisp texture and rich Italian flavors, this plant-based meal is satisfying, low-carb, and perfect for a cozy weeknight dinner.
Recipe Details
- Flavor Profile: Classic Italian flavors shine through with sweet onions, garlic, and marinara sauce, balanced by the creamy, savory tofu ricotta filling.
- Texture: The zucchini noodles offer a light, tender bite that contrasts beautifully with the dense, creamy spinach filling and chunky tomato sauce.
- Time: 30 minutes prep (including sweating zucchini), 30 minutes bake time.
- Difficulty: Intermediate. Using a mandoline for the zucchini makes the prep much easier.
What You’ll Need
To make this recipe, you will need a mandoline slicer to get thin, uniform zucchini ribbons. A food processor is required to blend the filling smoothly. You will also need a skillet for sautéing the greens and a baking dish for the final assembly. The ingredients rely on fresh zucchini, spinach, and a homemade tofu ricotta (recipe link usually implied, but we will use the batch mentioned) to keep it dairy-free.
Ingredient Notes
- Zucchinis – You need 3-4 medium zucchinis. Slicing them lengthwise very thinly (1/16″) allows them to roll up without snapping.
- Tofu Ricotta – This plant-based ricotta alternative mimics the texture of dairy cheese perfectly. (Note: Ensure you have a batch prepped, typically made from firm tofu, lemon juice, and nutritional yeast).
- Spinach – Use fresh spinach (6 cups packed). It wilts down significantly to mix into the filling.
- Marinara Sauce – A good quality jarred sauce or homemade marinara provides the moisture and acidity needed to cook the zucchini.
- Onion & Garlic – These aromatics are sautéed with the spinach to build a savory flavor base for the filling.
- Olive Oil – Used for sautéing the vegetables.
Add-ins and Substitutions
- Herbs – Fresh basil or parsley can be rolled inside the zucchini or sprinkled on top for extra freshness.
- Cheese – If you aren’t strictly vegan, you can use regular ricotta cheese. Or, top the dish with vegan mozzarella shreds before baking.
- Vegetables – Finely chopped mushrooms can be sautéed with the onions to add an earthy depth to the filling.
How to Make Vegan Zucchini Roll-Ups
- Make Filling Base: Heat the olive oil in a skillet over medium heat. Add the chopped onions and cook until translucent. Add the minced garlic and cook for about 30 seconds until fragrant. Add the spinach and a pinch of salt. Cook, stirring, until the spinach is completely wilted.
- Combine: Transfer the cooked spinach mixture to a food processor along with the prepared batch of tofu ricotta. Pulse until well combined and smooth.
- Prep Zucchini: Preheat your oven to 350°F. Slice the zucchini 1/16″ thick lengthwise using a mandoline. Lay the sliced zucchini ribbons on a cutting board covered with a kitchen towel or paper towels. Lightly sprinkle each slice with salt. Let them sit for 15 minutes. This causes the zucchini to “sweat,” drawing water to the surface. Pat each zucchini slice dry with a towel.
- Sauce the Pan: Spread about ½ cup of the marinara sauce on the bottom of a baking dish (approx 7 ½” x 9 ½”).
- Roll: Spread about a teaspoon of the tofu-spinach filling onto each piece of dried zucchini. Roll them up tightly. Place the rolls seam-side down on top of the marinara sauce in the baking dish. Repeat with the rest of the zucchini.
- Top and Bake: If you have extra filling left over, spread it on top of the zucchini rolls. Pour the rest of the marinara sauce over the rolls. Bake at 350°F for 30 minutes, or until the zucchini is crisp-tender.
Pro Tip: Sweating the zucchini is the most important step! If you skip salting and patting them dry, the zucchini will release all that water into your marinara sauce while baking, resulting in a watery, soupy dish instead of a rich casserole.
Recipe Tips
- Mandoline Safety: When using a mandoline to get those thin slices, always use the hand guard or cut-resistant gloves. Zucchini can be slippery!
- Marinara Coverage: Ensure the tops of the zucchini rolls are covered with a little sauce so they don’t dry out and burn in the oven.
- Leftover Pieces: You might have some uneven zucchini slices or ends. Chop them up and sauté them to add to the sauce or save them for a stir-fry later.
FAQs
- Can I use frozen spinach? Yes, thaw it completely and squeeze out all the excess water before sautéing it briefly with the onions.
- Is tofu ricotta gluten-free? Yes, tofu is naturally gluten-free, making this entire dish gluten-free.
- How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven. Note that zucchini softens more upon reheating.
Serving Suggestions
- Salad: Serve with a crisp green salad or Caesar salad to round out the meal.
- Bread: A slice of crusty baguette is perfect for mopping up the extra tomato sauce.
- Grains: Serve over a bed of quinoa or brown rice if you want a heartier meal.
Make This Recipe in Advance
- Prep: You can make the tofu ricotta filling a day in advance and store it in the fridge.
- Assembly: You can assemble the roll-ups in the baking dish up to 24 hours before baking. Cover tightly and refrigerate. Add 5-10 minutes to the baking time if cooking from cold.
Vegan Zucchini Roll-Ups
- Total Time: 1 hour
- Yield: 3-4 Servings 1x
Description
These Vegan Zucchini Roll-Ups, often called zucchini involtini, are a light and healthy twist on lasagna roll-ups. Instead of pasta, thin ribbons of zucchini are wrapped around a savory, herb-packed tofu ricotta and spinach filling, then baked in vibrant marinara sauce. With a tender-crisp texture and rich Italian flavors, this plant-based meal is satisfying, low-carb, and perfect for a cozy weeknight dinner.
Ingredients
The Tofu Spinach Filling
- 1 batch Tofu Ricotta (prepared separately, or approx. 14oz firm tofu crumbled with nutritional yeast, lemon, and herbs)
- 6 cups fresh spinach, packed
- 1 cup onion, chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Pinch of salt
The Zucchini & Sauce
- 3–4 medium zucchinis
- 1 1/2 cups marinara sauce (jarred or homemade)
- Salt (for sweating the zucchini)
Instructions
Make Filling Base
Heat the olive oil in a skillet over medium heat. Add the chopped onions and cook until translucent. Add minced garlic and cook for 30 seconds until fragrant. Add the spinach and a pinch of salt. Cook, stirring constantly, until the spinach is completely wilted.
Combine
Transfer the cooked spinach mixture to a food processor along with your prepared batch of Tofu Ricotta. Pulse until well combined and smooth. Set aside.
Prep Zucchini
Preheat your oven to 350°F (175°C).
Slice
Using a mandoline, slice the zucchinis lengthwise into thin ribbons (approx. 1/16″ thick).
Sweat (Crucial Step)
Lay the ribbons on a cutting board lined with paper towels. Lightly sprinkle each slice with salt. Let them sit for 15 minutes to draw out excess moisture.
Dry
Pat each slice thoroughly dry with a towel.
Sauce the Pan
Spread about 1/2 cup of the marinara sauce on the bottom of a baking dish (approx. 7.5″ x 9.5″ or similar).
Roll
Spread about a teaspoon of the tofu-spinach filling onto a dried zucchini slice. Roll it up tightly. Place the roll seam-side down into the baking dish. Repeat with remaining zucchini and filling.
Top & Bake
If you have leftover filling, dab it on top of the rolls. Pour the remaining 1 cup of marinara sauce over the rolls. Bake for 30 minutes, or until the zucchini is tender-crisp.
Notes
The “Sweat” Technique: Do not skip salting and drying the zucchini! Zucchini is mostly water. If you skip this step, it will release moisture during baking and turn your marinara into a watery soup.
Mandoline Safety: Zucchini can be slippery. Always use the hand guard or cut-resistant gloves when using a mandoline to prevent injury.
Frozen Spinach: You can substitute fresh spinach with frozen. Thaw it completely and squeeze out all the excess liquid before sautéing it briefly with the onions.
Make Ahead: You can assemble the dish up to 24 hours in advance and store it covered in the fridge. When ready to eat, bake as directed (you may need to add 5–10 minutes to the cook time).
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American / Vegan
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 260
- Sugar: 9g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 0mg
Keywords: vegan zucchini roll ups, zucchini involtini, keto vegan recipes, tofu ricotta, low carb lasagna, vegetable rolls, healthy italian dinner
