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

Prepare and Cook Spinach:

• Wash the spinach thoroughly.
• In a large skillet over medium heat, add the chopped spinach and cook until wilted and any water has evaporated, about 3-5 minutes.
• Set aside to cool. Once cool, squeeze out any excess water.

Prepare the Zucchini:

• Clean the zucchinis, pat them dry, and trim off the ends.
• Slice each zucchini into 4 slices, making adjustments to the end pieces so they lay flat.

Bake the Zucchini:

• Lay the slices on a baking sheet, drizzle with olive oil, and add a dash of salt.
• Bake for 15-20 minutes or until they have softened.
• Allow them to cool slightly on a plate covered with paper towels.

Prepare the Filling:

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

Assemble the Dish:

• Coat the bottom of an 8x8 inch baking dish with marinara sauce.
• Lay out each zucchini slice and spread a generous amount of the vegan ricotta mixture evenly across the entire surface of each slice
• Roll up the slices and position them in the baking dish.

Bake:

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

Enjoy:

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