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  • Prep-time: / Ready In:
  • Makes 20 to 22 rolls

These scrumptious zucchini rollatini are like bite-sized lasagnas that feature all the classic flavors of Italian comfort food. A savory mixture of chickpeas, spinach, and cashew cheese is spread across thin slices of zucchini that are then rolled into a pinwheel shape and smothered in a tangy marinara sauce. Quinoa adds extra heft to the filling while crushed red pepper flakes add a delicious kick of heat. Be sure to garnish this fun dish with fresh parsley to really take the Mediterranean flair to the next level! And while eaters of any age will gobble up this recipe, it’s particularly great for picky kids, who will enjoy the cute roll shape and familiar flavor profile.

For more zucchini recipes, check out these tasty ideas:

Ingredients

  • ½ cup cashews
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • ⅛ teaspoon + ½ teaspoon garlic powder
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 cups frozen spinach
  • 1 cup canned chickpeas, rinsed and drained
  • ¾ cup cooked quinoa
  • Pinch crushed red pepper (optional)
  • 2 medium zucchini
  • 1½ cups oil-free marinara sauce (store-bought or homemade)
  • 2 tablespoons whole wheat breadcrumbs
  • Fresh flat-leaf parsley, for garnish (optional)

Instructions

  1. For cashew cheese, in a small bowl soak cashews in ⅓ cup hot water 20 minutes. Transfer cashews and soaking water to a blender; add nutritional yeast, lemon juice, ⅛ teaspoon garlic powder, and the salt and black pepper. Cover and blend until smooth and thick like cream cheese.
  2. Preheat oven to 400°F. Place spinach in a strainer; rinse with hot water to thaw it. Drain and squeeze spinach to remove all excess moisture. Finely chop spinach.
  3. For filling, in a large bowl coarsely mash chickpeas. Add spinach, cashew cheese, quinoa, the remaining ½ teaspoon garlic powder, and, if using, crushed red pepper; stir to combine.
  4. Using a mandoline or vegetable peeler, slice the zucchini lengthwise into long, thin strips.
  5. To assemble rollatini, lay one zucchini strip on a clean surface and spoon 1 tablespoon filling on one end of zucchini strip. Starting with the filled end, roll the zucchini all the way up. Place the roll, seam side down, in a 3-quart baking dish. (If the roll starts to unwind, secure it with a toothpick.) Repeat with the remaining zucchini strips and filling. Spoon marinara sauce over zucchini rolls and sprinkle with bread crumbs.
  6. Bake 35 to 40 minutes or until edges of the rolls are golden brown. If using, sprinkle with parsley. Serve warm.

Comments (18)

(4.89 from 9 votes)
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Doonna17 hours ago
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What is the nutritional breakdown for this dish

Mirenda3 weeks ago
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Very good. My husband and I both liked it!

Jenny Brown1 month ago
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I made this last night and my husband couldn’t stop talking about how good it was, and how amazed he was that the “wanna-be-cheese actually tastes like cheese”(his words, lol) . I used a veg peeler and it was kinda tedious, but if you have a mandoline it would probably go a lot faster. The only sub I made was almonds for the cashews, as I didn’t have cashews on hand. I thought for sure the zucchini would turn to mush, but it held up well, and the bite-sized rollatinis did not fall apart. I will definitely make this again!

Betty Snyder3 weeks ago
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I just put it on the oven. Filling is delicious but I did add some more salt, pepper & garlic powder. I need to get a mandolin. I sliced with a knife by hand as my vegetable peeler cuts extremely thin & use it to peel carrots just to get the outer layer of skin off. I’ll add a comment about flavor after it’s eaten.

Ginny1 month ago
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I used a vegetable peeler to make the zucchini slices. It worked pretty well. This recipe is pretty labor-intensive, but boy is it delicious! Even my husband liked it and he hates garbanzo beans and quinoa! Shhh. What he doesn’t know…

Susan1 month ago
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You have to add salt – a lot. 1/8 tsp is not enough. Bland.

Lola1 month ago
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If you eat little salt it’s plenty. I suggest you add more herbs instead of more salt.

Rand3 months ago
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Very good

Julia4 months ago
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I think it’s really good but I don’t recommend it for dinner it’s more of a snack

Nina5 months ago
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I wish I could add this to my meal planner so I could save it for future use. Disappointed.

Joanne2 months ago
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Can you use fresh spinach instead? And if so, how much?

Forks Over Knives2 months ago
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Hi Joanne,
Yes, you can use fresh spinach. We recommend lightly cooking down the fresh spinach to make filling to rollatini easier. 1lb of fresh spinach will cook down to about 1.5 cups, so using 1.25 to 1.5 lbs of fresh spinach should be the equivalent of 2 cups frozen. Let us know how it goes!

Steven, FOK Support4 months ago
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Keep an eye out for the “Add to Meal Planner” button to be synced with the recipe, Nina! FOK website recipes are published first and then they are synced. Enjoy this in your Forks Meal Planner 🙂

Rosemary Birkholz5 months ago
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Great success! I threw in a bit more spinach and garlic powder. My family loved it, and I will make it again.

Leslie5 months ago
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Any chance I can use fresh spinach rather than frozen? I can’t ever seem to get all the moisture out of frozen. How many cups fresh would you recommend?

Lori McCrossin5 months ago
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This looks sensational. I would love to try this bc I know it would be A huge hit in my home. Any suggestions what I can use in place of the cashews. (No nuts)

Rebecca4 months ago
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You can always use a can of white beans (like cannelloni) instead of cashews or any nuts. They work well for sauces.

Leigh5 months ago
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Raw sunflower seeds make a great substitute for cashews.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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