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Vegan Zucchini Involtini Recipe

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4 from 60 reviews

This Vegan Zucchini Involtini recipe features tender zucchini ribbons rolled with creamy vegan ricotta and spicy vegan sausage, all baked in a rich, fire-roasted tomato sauce. Finished with melted vegan mozzarella and fresh basil, this dish is a comforting and satisfying Italian-inspired vegan meal perfect for any occasion.

Ingredients

Vegetables

  • 3 medium zucchini (or a mix of zucchini and yellow squash)
  • Leftover zucchini ends (from slicing), cut into small cubes
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • Fresh basil, for serving

Vegan Proteins & Dairy Alternatives

  • 8 ounces vegan ricotta (store-bought or homemade)
  • 16 ounces vegan sausage (such as Beyond Meat Spicy Italian)
  • 1/2 cup shredded vegan mozzarella (e.g. Trader Joe's)
  • Grated vegan parmesan, optional for serving

Pantry & Seasonings

  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon black pepper
  • Salt to taste
  • Red pepper flakes to taste (optional)
  • 1 28-ounce can crushed tomatoes (preferably fire roasted)
  • A little water (amount as needed for simmering sauce)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the involtini later.
  2. Slice Zucchini: Using a mandoline, slice the zucchini or squash into thin 1/8-inch ribbons. You should yield about 40-50 slices. Sprinkle these slices with salt and set them aside on a cutting board to draw out moisture.
  3. Prepare Zucchini Cubes: Take the leftover zucchini pieces from the slicing process and cut them into small cubes; set these aside for the sauce.
  4. Cook Sausage and Vegetables: Heat the olive oil in an oven-safe stock pot over medium heat. Add the vegan sausage and crumble it as it cooks until mostly browned. Then add the diced zucchini cubes, onion, garlic, Italian seasoning, black pepper, salt, and optional red pepper flakes. Stir and cook for a few minutes until vegetables soften.
  5. Add Tomato Sauce: Pour in the crushed tomatoes and add a small amount of water to loosen the sauce. Reduce to a simmer and let the sauce cook gently while you prepare the zucchini ribbons.
  6. Drain Zucchini Ribbons: Use paper towels to pat the salted zucchini ribbons and remove excess moisture to prevent sogginess during baking.
  7. Assemble Involtini: Lay two zucchini slices side-by-side with a slight overlap. Spoon about 1 to 1.5 teaspoons of vegan ricotta on one end. Carefully roll the slices into a tight roll. Repeat this process until all the zucchini and ricotta are used.
  8. Final Sauce Seasoning and Baking: Taste the simmered tomato sauce and adjust salt or seasonings if needed. Remove the pot from heat and arrange the zucchini rolls seam-side down on top of the sauce in the pot. Sprinkle shredded vegan mozzarella evenly over the roll-ups.
  9. Bake: Place the pot in the preheated oven and bake for 30 minutes. For a crispy top, switch the oven to broil for the last 2-3 minutes. Watch carefully to avoid burning.
  10. Rest and Serve: Remove the pot from the oven and allow the involtini to rest for 5 minutes. Serve warm, garnished with fresh basil and optional grated vegan parmesan.

Notes

  • If you don't have a mandoline, use a sharp knife to slice zucchini thinly but evenly.
  • Pressing the zucchini with salt helps remove moisture, preventing watery involtini.
  • Use an oven-safe pot to go from stovetop to oven seamlessly.
  • If spicy vegan sausage isn’t available, substitute with your preferred vegan sausage or seasoned crumbled tofu.
  • For a gluten-free version, verify that all vegan cheese and sausage products are gluten-free.
  • Leftover involtini can be stored in the refrigerator for 3 days and reheated gently in the oven.

Find it online: https://recipethrive.com/vegan-zucchini-involtini-recipe/