close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • 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 (8)

(5 from 2 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Julia1 week ago
Reply
Do you want to report this comment as inappropriate?

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

Nina3 weeks ago
Reply
Do you want to report this comment as inappropriate?

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

Steven, FOK Support3 weeks ago
Do you want to report this comment as inappropriate?

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 Birkholz4 weeks ago
Reply
Do you want to report this comment as inappropriate?

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

Leslie4 weeks ago
Reply
Do you want to report this comment as inappropriate?

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 McCrossin4 weeks ago
Reply
Do you want to report this comment as inappropriate?

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)

Rebecca2 days ago
Do you want to report this comment as inappropriate?

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

Leigh4 weeks ago
Do you want to report this comment as inappropriate?

Raw sunflower seeds make a great substitute for cashews.

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Darshana Thacker
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.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap