Step 1

Preheat Oven: Set your oven to 400°F (200°C).

Step 2

For the Spinach Preparation:

Step 1

Wash the spinach thoroughly.

Step 2

In a large skillet over medium heat, add the chopped spinach and cook until wilted and any water has evaporated, about 3-5 minutes.

Step 3

Set aside to cool. Once cool, squeeze out any excess water.

Step 4

For the Zucchini Preparation:

Step 1

Clean the zucchinis, pat them dry, and trim off the ends.

Step 2

Slice each zucchini into 4 slices, making adjustments to the end pieces so they lay flat.

Step 3

For the Baking of Zucchini:

Step 1

Lay the slices on a baking sheet, drizzle with olive oil, and add a dash of salt.

Step 2

Bake for 15-20 minutes or until they have softened.

Step 3

Allow them to cool slightly on a plate covered with paper towels.

Step 4

For the Filling Preparation:

Step 1

In a mixing bowl, combine the vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and a dash of salt.

Step 2

For the Dish Assembly:

Step 1

Coat the bottom of an 8x8 inch baking dish with marinara sauce.

Step 2

Lay out each zucchini slice and spread a generous amount of the vegan ricotta mixture evenly across the entire surface of each slice

Step 3

Roll up the slices and position them in the baking dish.

Step 4

For the Final Baking:

Step 1

Drizzle additional marinara sauce over the top and evenly sprinkle with vegan mozzarella cheese.

Step 2

Place the dish back in the oven and bake for another 20 minutes, or until the dish is heated through and the cheese has melted.

Step 3

For the Enjoyment:

Step 1

Allow the rollatini to cool for a few moments before serving.