Here’s a delicious recipe for Zucchini Rollatini with Quinoa and Chickpeas, a plant-based casserole perfect for cozy dinners or special occasions. This dish features thin zucchini slices filled with a creamy chickpea-spinach mixture, topped with marinara sauce and breadcrumbs for a golden, bubbly finish. 🥒✨

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Zucchini Rollatini with Quinoa and Chickpeas

Serves: 4–6
Prep Time: 30 minutes
Cook Time: 25 minutes

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Ingredients

For the Filling:

• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 cups fresh spinach, chopped
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Salt and black pepper, to taste

For the Cashew Cream:

• 1 cup raw cashews (soaked in hot water for 15 minutes, then drained)
• ½ cup water (add more as needed)
• 2 tbsp lemon juice
• 1 tbsp nutritional yeast
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt, to taste

For the Rollatini:

• 3 large zucchini, sliced thinly lengthwise with a mandoline or vegetable peeler
• 2 cups marinara sauce
• ½ cup breadcrumbs (use gluten-free if needed)
• 2 tbsp olive oil (for brushing)

For Garnish:

• Fresh basil or parsley leaves

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Instructions

Step 1: Make the Filling

1. In a large bowl, mash the chickpeas with a fork or potato masher until chunky.
2. Stir in the cooked quinoa, chopped spinach, nutritional yeast, lemon juice, garlic, salt, and black pepper. Mix well and set aside.

Step 2: Prepare the Cashew Cream

1. In a blender, combine the soaked cashews, water, lemon juice, nutritional yeast, garlic powder, onion powder, and salt. Blend until smooth and creamy, adjusting water to reach a thick, spreadable consistency.

Step 3: Assemble the Rollatini

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of marinara sauce on the bottom of a baking dish.
3. Lay out a zucchini slice, spread a thin layer of the chickpea-quinoa mixture, followed by a drizzle of cashew cream. Roll up tightly and place seam-side down in the baking dish. Repeat with remaining zucchini slices.
4. Pour the remaining marinara sauce over the zucchini rolls. Sprinkle breadcrumbs evenly on top and lightly brush with olive oil.

Step 4: Bake the Rollatini

1. Bake the casserole for 20–25 minutes, or until the breadcrumbs are golden and the edges are bubbly.

Step 5: Serve and Garnish

1. Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley before serving.

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Tips & Variations:

• Add heat: Sprinkle red pepper flakes into the filling or marinara sauce for a spicy kick.
• Make it nut-free: Replace cashew cream with store-bought vegan ricotta or tofu blended with lemon juice and garlic.
• Gluten-free option: Use gluten-free breadcrumbs or skip them entirely for a lighter dish.
• Storage: Leftovers can be refrigerated for up to 3 days and reheated in the oven.

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This Zucchini Rollatini with Quinoa and Chickpeas is packed with flavor, nutrition, and comforting textures.