Preheat the oven to 400°F and position a rack in the center.

Trim the zucchini and slice lengthwise into ribbons about ⅛ inch thick using a mandoline, sharp knife, or peeler—you'll need 28 slices. Lay them on a clean kitchen towel, sprinkle lightly with salt, and let rest for 15 minutes to draw out moisture.

Meanwhile, make the filling. Break the tofu into chunks and place in a food processor with the lemon juice and zest, nutritional yeast, garlic, salt, and black pepper. Pulse until mostly smooth. Transfer to a bowl and fold in the chopped spinach and basil.

After 15 minutes, wipe the zucchini slices of excess salt and pat dry with a clean towel.

Spread about 1 cup of marinara sauce in the bottom of a 2-quart baking dish.

To assemble the rolls, slightly overlap two zucchini ribbons lengthwise to create a wider strip (assemble on a cutting board or plate). Place about 2 tablespoons of filling near one end and roll tightly. Set seam-side down in the dish. Repeat to make 14 rolls.

Spoon the remaining marinara over and around the rolls. Bake for 20 to 30 minutes, or until the sauce is bubbling, and the zucchini edges are beginning to brown and have reached desired tenderness. For extra browning, broil for 1 to 2 minutes at the end.

While the rollatini bakes, make the crispy topping: Heat a small skillet over medium heat. Add olive oil and the panko. Toast, stirring frequently, for 3 to 5 minutes or until golden and crisp. Remove from heat and stir in the vegan parmesan.

Let the rollatini rest for 5 to 10 minutes before serving (It may look watery, but it will thicken up as it sits). Just before serving, top with toasted breadcrumbs and any desired garnishes.