Zucchini rolls are one of those rare dishes that manage to be light and satisfying all at once. When thin strips of zucchini are filled with savory, herb-infused vegan ricotta, rolled up into spirals, and baked in a rich tomato sauce, the result is a meal that’s elegant, comforting, and remarkably healthy.
Whether you’re following a keto, low-carb, or plant-based lifestyle—or just craving a creative way to enjoy more vegetables—these zucchini rolls check every box. With layers of Italian flavor and a texture that mimics traditional baked pasta, they’re a standout dish that’s perfect for both weeknight meals and dinner parties.
Introduction
Italian cuisine is celebrated for its use of simple, seasonal ingredients layered in thoughtful ways. This recipe captures that same spirit—without any pasta, cheese, or meat. Instead of lasagna noodles or pasta sheets, this dish uses zucchini slices as the base. They’re filled with creamy dairy-free ricotta, rolled into beautiful spirals, and baked in a bright, garlicky marinara sauce.
While zucchini rollatini (or involtini) is traditionally made with ricotta and mozzarella, this version substitutes in a flavorful vegan ricotta made from cashews or tofu. The result? All the texture and creaminess you want, with none of the dairy. Even better, it’s entirely grain-free, making it suitable for keto or paleo lifestyles.
Ingredients Overview
Let’s break down what goes into these irresistible zucchini rolls—and why each element matters.
Zucchini
Zucchini is the star here. When sliced thin, it becomes pliable and easy to roll after a quick roast or grill. Its mild flavor lets the filling and sauce shine, while its texture gives the rolls structure.
Vegan Ricotta (Cashew or Tofu-Based)
The creamy filling brings richness and that classic ricotta texture. Blended with lemon juice, garlic, and herbs, it mimics dairy ricotta but remains light and plant-based.
Marinara Sauce
A bright, homemade (or high-quality store-bought) marinara adds acidity and moisture to the baked dish. Look for one with minimal sugar to keep it keto-friendly.
Garlic and Italian Herbs
Fresh or roasted garlic is key to that bold Italian aroma. Add basil, oregano, parsley, and thyme for layers of flavor throughout the dish.
Olive Oil
Used to roast the zucchini and sauté the garlic, olive oil adds richness and traditional Mediterranean depth.
Nutritional Yeast
This ingredient gives the vegan ricotta a slightly cheesy flavor, rich in umami. It also adds B vitamins and helps replicate the tang of Parmesan.
Spinach (Optional)
Mixing sautéed spinach into the ricotta adds nutrients, fiber, and color. This is a great way to sneak in more greens.
Step-by-Step Instructions
1. Prep the Zucchini
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Wash 3–4 medium zucchinis.
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Slice lengthwise into thin strips using a mandoline or sharp knife—about 1/8 inch thick.
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Place on a baking sheet, brush with olive oil, and sprinkle lightly with salt.
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Roast at 400°F (200°C) for 8–10 minutes, just until softened and pliable.
Tip: You can also grill the slices briefly for added flavor and less moisture.
2. Make the Vegan Ricotta
Blend together:
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1 cup soaked cashews or 1 block firm tofu (14 oz)
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2 tbsp lemon juice
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2 tbsp olive oil
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2 tbsp nutritional yeast
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1 clove garlic, minced
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1/2 tsp salt
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1/4 cup fresh parsley or basil
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Optional: 1/2 cup sautéed spinach
Blend until smooth but slightly textured, like ricotta. Taste and adjust seasoning.
3. Roll the Zucchini
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Lay out each zucchini slice.
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Spread 1–2 tsp of ricotta onto one end.
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Roll gently and place seam-side down in a baking dish with 1 cup marinara sauce spread on the bottom.
4. Bake
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Once all rolls are in the pan, spoon remaining sauce over the top.
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Cover with foil and bake at 375°F (190°C) for 20 minutes.
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Remove foil and bake uncovered for 10 minutes to reduce moisture.
Optional topping: Sprinkle with almond flour or vegan parmesan before baking uncovered.
5. Serve
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Let rest for 5–10 minutes before serving.
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Garnish with fresh basil or a drizzle of olive oil.
Tips, Variations, and Substitutions
Tips
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Dry the zucchini: After roasting, blot the slices with paper towels to remove excess water.
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Make ahead: Assemble the rolls in advance and refrigerate. Bake just before serving.
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For extra texture: Add chopped walnuts or pine nuts to the ricotta filling.
Variations
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Pesto filling: Mix a spoonful of vegan basil pesto into the ricotta for added richness.
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Mushroom ricotta: Sauté mushrooms and fold them into the filling for a meatier texture.
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Spicy option: Add red pepper flakes to the marinara or filling.
Substitutions
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No cashews? Use sunflower seeds or tofu.
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Low-FODMAP? Use garlic-infused oil instead of garlic.
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Nut-free? Stick with tofu-based ricotta or use white beans as a base.
Serving Ideas & Occasions
These zucchini rolls are versatile and suitable for many situations:
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Main course: Serve with a side salad and roasted vegetables.
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Appetizer: Make smaller rolls for a shareable starter.
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Potluck dish: A crowd-pleaser that reheats beautifully.
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Meal prep: Store in the fridge for up to 4 days—flavors deepen over time.
Pair with a dry red wine or sparkling water with lemon for a refreshing contrast.
Nutritional & Health Notes
This dish aligns beautifully with keto, low-carb, and plant-based lifestyles:
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Low in carbs: Each roll contains just a few grams of net carbs.
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High in fiber: Thanks to zucchini and spinach.
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Dairy-free: No lactose, no cholesterol.
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Gluten-free: Naturally grain-free.
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Protein: Add tofu or nutritional yeast for a plant-based protein boost.
Want to increase the fat for keto? Drizzle with olive oil or add avocado slices on the side.
FAQ
1. Can I freeze zucchini rolls?
Yes, but texture may soften. Freeze before baking for best results. Thaw, then bake covered until warmed through.
2. How do I make zucchini slices thin enough?
Use a mandoline slicer or a Y-peeler. A sharp knife works too, but aim for consistent, thin slices around 1/8 inch thick.
3. Can I use store-bought vegan ricotta?
Absolutely. Use any plant-based ricotta to save time—just check the carb content if you’re keto.
4. Is this dish good for meal prep?
Yes. Make a double batch and store in the fridge. Reheat in the oven or microwave.
5. What’s the best marinara for keto?
Look for one with no added sugar and low net carbs—2–4g per 1/2 cup is ideal.
6. Can I add protein?
Yes. Add crumbled vegan sausage or lentils to the ricotta, or serve with grilled tofu on the side.
7. What if I don’t like zucchini?
Try eggplant slices instead—roast or grill them first. You can also use collard greens or Swiss chard as wraps.