Thin zucchini ribbons are rolled around a zesty tofu ‘ricotta,’ nestled in rich marinara, and finished with a golden panko–vegan parmesan crumble for a light yet deeply satisfying Italian-style bake.
Preheat the oven to 400°F and position a rack in the center.
Trim zucchini and slice lengthwise into ribbons about 1/8 inch thick using a mandoline, sharp knife, or peeler (about 28 slices). Lay on a clean kitchen towel, sprinkle lightly with salt, and let rest 15 minutes to draw out moisture.
Make the filling: Break tofu into chunks and add to a food processor with lemon juice, nutritional yeast, garlic, fine sea salt, and black pepper. Pulse until mostly smooth.
Transfer filling to a bowl and fold in the chopped spinach and basil.
Pat zucchini dry and wipe off excess salt. Spread about 1 cup of marinara sauce over the bottom of a 2‑quart baking dish.
Assemble: Slightly overlap two zucchini ribbons lengthwise to make a wider strip. Place about 2 tablespoons of filling near one end and roll tightly. Set seam-side down in the dish. Repeat to make about 14 rolls.
Spoon the remaining marinara over and around the rolls.
Bake 20 to 30 minutes, until the sauce is bubbling and zucchini edges begin to brown. For extra color, broil 1 to 2 minutes at the end.
Make the crispy topping while baking: Heat a small skillet over medium heat. Add olive oil and panko; toast, stirring frequently, 3 to 5 minutes until golden and crisp. Remove from heat and stir in vegan parmesan.
Let rollatini rest 5 to 10 minutes before serving (it thickens as it sits). Top with toasted breadcrumbs and any desired garnishes just before serving.