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