Vegan Zucchini Rollatini

-1 Preheat your oven to 400 F.
-1 Using a vegetable peeler, thinly slice your zucchini into strips lengthwise. Once you reach the center, turn the zucchini over and start peeling the other side. If you're left with any remaining zucchini in the center that you can't peel, you can chop it up and store it in a bag in the fridge or freezer for later use. If preferred, you can also use a sharp knife to cut the zucchini into thin strips. 
-1 Layer the zucchini strips on a cutting board then lightly salt them to let them u0022sweatu0022 and release moisture. Let them sit for 5-10 minutes, then pat them dry with a paper towel. 
-1 For the tofu ricotta, add all of the ingredients into a blender or food processor and pulse for 1-2 minutes until smooth.
-1 Layer a 9-10u0022 dish with about 1/3 of the marinara sauce. 
-1 Lay your zucchini strips flat onto a cutting board, and scoop about 1 tbsp of the ricotta mixture onto the bottom of the strip. Roll the zucchini up and place it upright in the baking dish. Repeat with the remaining zucchini. If you're left with a little extra ricotta, you can spoon it on top of the dish after it's finished baking. 
-1 Top the dish with the remaining sauce and chopped basil. Cover the dish with foil and bake for 30 minutes, then bake uncovered for an additional 10-15 minutes. If desired, you can add shredded cheese on top during the last 10 minutes of baking (regular or vegan cheese)
-1 Serve fresh with chopped basil! Leftovers will stay fresh in the fridge for up to 5 days.