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Preheat Oven: Set your oven to 400°F (200°C).
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.
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.
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.
In a mixing bowl, combine the vegan ricotta, cooked spinach, chopped basil, Italian seasoning, and a dash of salt.
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.
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.
Allow the rollatini to cool for a few moments before serving.