Stuffed Zucchini Rolls
These stuffed zucchini rolls have all the cozy flavor of lasagna. Tender zucchini ribbons wrap around creamy tofu ricotta with spinach and Italian herbs, then bake in marinara under a layer of melty vegan cheese until the sauce is bubbling.
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I love making these stuffed zucchini rolls when I want something cozy and saucy that still puts vegetables at the center of dinner. The little spirals look right at home on a holiday table, but I’m just as happy pulling the baking dish out of the oven on a weeknight and scooping up the extra marinara with a piece of crusty bread.
If you love Italian-inspired recipes like this, don’t miss out on these popular vegan lasagna soup, dairy-free stuffed shells, and lasagna with tofu ricotta recipes!
Why These Stuffed Zucchini Squash Rolls are So Awesome
- All the Lasagna Love, Without the Pasta! These zucchini rolls have all the cozy, saucy goodness of a baked pasta dish, but use fresh zucchini ribbons instead.
- Clever Way to Eat More Veggies. Between the zucchini, spinach, and tomato sauce, every bite comes loaded with nutrition.
- Perfect for Making Ahead. You can prepare the tofu ricotta ahead of time, then assemble everything when you’re ready to bake.
- Fancy Enough for Company. They make a beautiful centerpiece for a dinner party or holiday table without requiring any complicated cooking skills.
Key Ingredients and Substitutions
Simple, fresh ingredients are all you need! Perfect for when you have an abundance of zucchini.
- Zucchini – Takes the place of traditional pasta in these roll-ups. When sliced into thin ribbons and baked, it becomes soft and flexible enough to wrap around the creamy tofu ricotta. Use medium-sized zucchini for longer, easier-to-roll slices. Yellow squash also works well!
- Super-Firm Tofu – The base of the ricotta, this provides protein-packed texture that holds together nicely inside the zucchini rolls. Using super-firm tofu creates a thick filling that holds together nicely and doesn’t add juiciness to the dish. For a softer ricotta, use extra firm tofu, pressed.
- Marinara Sauce – The quality and flavor of your marinara sauce will impact the dish—so use a flavorful marinara you love! Or use homemade tomato sauce or Arrabbiata sauce if you enjoy spice.
- Vegan Shredded Cheese – A sprinkle of vegan cheese gives these zucchini rolls a melty, cheesy topping that makes the whole dish feel extra cozy. Mozzarella-style shreds work beautifully here, but vegan Parmesan or homemade cashew cheese are fun alternatives.
- Nutritional Yeast – Gives the tofu ricotta a savory, cheesy flavor without any dairy. It’s a great pantry staple for homemade vegan cheese recipes. If you don’t have nutritional yeast, you can leave it out, but the filling will have a milder flavor. A little white miso paste can add some extra savory depth.
How to Make Stuffed Rolls Using Zucchini Slices
Once you make the ricotta and slice the zucchini, the rest is a breeze!
Pro Tips
Here’s how to ace this recipe:
- Zucchini Thickness – Aim for ribbons about ⅛-inch thick, but don’t worry about making them perfect. The most important thing is that they’re thin enough to soften and roll easily after baking.
- Baking Sheets – Four zucchini will likely require two baking sheets. If you only have one, simply bake the zucchini in batches.
- Extra Tofu Ricotta – Depending on the size of your zucchini and how generously you fill each roll, you may have some tofu ricotta left over. Save it for pasta, sandwiches, salads, toast, or another meal.
- Don’t Skip Pre-Baking – Baking the zucchini ribbons before filling them helps soften them and release some excess moisture. This makes rolling much easier and helps prevent a watery casserole.
- Avoid Overfilling – A thin, even layer of tofu ricotta is all you need. Too much filling can squeeze out when rolling and make the zucchini rolls tricky to handle.
Zucchini Roll FAQs
How long do stuffed zucchini rolls last?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or microwave until warmed through.
Can you freeze this stuffed zucchini roll recipe?
Yes! You can freeze vegan stuffed zucchini rolls, but keep in mind that zucchini contains a lot of water and may become softer after thawing. For the best results, let the baked rolls cool completely, then transfer them to a freezer-safe container. Freeze for up to 2 months. When you’re ready to eat, thaw the rolls overnight in the refrigerator and reheat in a 350°F oven until warmed through. The zucchini may be a little softer than when freshly baked, but they’ll still be delicious!
Can you use cucumber slices instead of zucchini?
We wouldn’t recommend using cucumber instead of zucchini for this recipe. Cucumbers contain much more water and don’t soften into flexible ribbons the same way zucchini does. They can also become mushy and watery when baked in marinara sauce. Yellow summer squash is a much better substitute because it has a similar texture and can be sliced into ribbons and rolled just like zucchini!
If you make this Stuffed Zucchini Roll recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Stuffed Zucchini Rolls
These stuffed zucchini rolls have all the cozy, cheesy goodness of lasagna wrapped up in tender zucchini ribbons! They're filled with a flavorful homemade tofu ricotta, nestled into marinara sauce, topped with melty cheese, and baked until bubbly. Serve them as a beautiful holiday side dish, appetizer, or veggie-packed dinner.
Servings 6
Ingredients
For Zucchini Roll Ups:
- 4 medium zucchini
- olive oil, for brushing
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 12 ounce flavorful marinara sauce, about ½ standard jar
- 1 cup vegan cheese shreds, any type
For the Tofu Ricotta:
- 1 16 ounce block extra firm tofu
- 1 medium yellow onion, roughly chopped
- 5 medium cloves garlic
- ¼ cup packed fresh basil leaves
- 2 teaspoons dried oregano
- 2 teaspoons salt
- ¾ teaspoon ground black pepper
- ¼ teaspoon red chili pepper flakes
- 2 tablespoons nutritional yeast
- 1 medium lemon, juiced
- 1 cup packed fresh spinach leaves
Instructions
- Preheat the oven to 400°F. Line two large baking sheets with parchment paper.
- Slice the zucchini. Trim the ends from each zucchini, then slice lengthwise into long ribbons about ⅛-inch thick. They don't need to be perfectly even—just thin enough to become flexible once baked.
- Pre-bake the zucchini. Arrange the zucchini ribbons in a single layer across the prepared baking sheets. Lightly brush with olive oil and sprinkle with salt and black pepper. Bake for about 15 minutes, or until softened and flexible enough to roll without breaking. Remove from the oven and allow to cool slightly. If needed, bake the zucchini in batches.
- Make the tofu ricotta. While the zucchini is baking, add the tofu, onion, garlic, basil, oregano, salt, black pepper, red chili pepper flakes, nutritional yeast, and lemon juice to a food processor. Pulse about 15 times, or until partially combined. Add the spinach and pulse just a few more times until combined and the mixture has a ricotta-like texture. Avoid over-processing or the ricotta may turn green.
- Prepare the baking dish. Spread a generous layer of marinara sauce over the bottom of a baking dish (approximately 9×13-inch).
- Fill and roll. Lay one zucchini ribbon flat and spread a layer of tofu ricotta over the surface. Starting at one short end, gently roll the zucchini up around the filling. Place the roll seam-side down in the prepared baking dish. Repeat with the remaining zucchini ribbons, arranging the rolls snugly in the sauce.
- Add the toppings. Spoon any remaining marinara sauce around the zucchini rolls, leaving some of the zucchini visible on top. Sprinkle evenly with the vegan cheese shreds.
- Bake. Return the baking dish to the oven and bake for about 20 minutes, or until the sauce is bubbling and the cheese is melted.
- Serve. Allow the zucchini roll-ups to cool for a few minutes before serving. Garnish with fresh basil, if desired.
Notes
- Zucchini Thickness: Aim for ribbons about ⅛-inch thick, but don’t worry about making them perfect. The most important thing is that they’re thin enough to soften and roll easily after baking.
- Baking Sheets: Four zucchini will likely require two baking sheets. If you only have one, simply bake the zucchini in batches.
- Extra Tofu Ricotta: Depending on the size of your zucchini and how generously you fill each roll, you may have some tofu ricotta left over. Save it for pasta, sandwiches, salads, toast, or another meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or microwave until warmed through.
Nutrition
Calories: 118kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Sodium: 1056mg | Potassium: 697mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4518IU | Vitamin C: 40mg | Calcium: 113mg | Iron: 3mg
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