Preheat your oven to 200°C.

Cook the chopped spinach in a large skillet over medium heat for 3–5 minutes.

Prepare the zucchinis by washing them, patting them dry, and trimming the ends. Slice each zucchini lengthwise into 4 even strips.

Arrange the zucchini slices on a baking tray. Drizzle them with olive oil and sprinkle with salt. Bake for 15–20 minutes.

Mix together in a bowl the vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and a dash of salt.

Spread a layer of marinara sauce at the bottom of a baking dish.

Roll each zucchini slice by placing it on a flat surface, spreading the ricotta-spinach filling along it, and gently rolling it up.

Top the zucchini rolls with more marinara sauce and sprinkle with vegan mozzarella cheese. Bake for 20 minutes.

Let cool for several minutes before serving warm.