Preheat the Oven:
Set your oven to 400°F (200°C) and let it preheat while you prepare the ingredients.

Spinach Preparation:
Thoroughly wash the spinach to remove any impurities.
In a large skillet over medium heat, add the chopped spinach and cook until the leaves have wilted and any excess water has evaporated (about 3-5 minutes).
Once cooked, set aside to cool, then squeeze out any remaining water from the spinach.

Zucchini Slicing:
Clean and pat dry the zucchinis, trimming off the ends. Slice them into 4 even pieces, adjusting the ends to ensure the slices lie flat.

Bake the Zucchini:
Place the zucchini slices on a baking sheet, drizzle with olive oil, and sprinkle with salt.
Bake in the preheated oven for 15-20 minutes or until the zucchini is soft. Let the slices cool slightly on a plate lined with paper towels.

Prepare the Filling:
In a mixing bowl, combine the ricotta, cooked spinach, chopped basil, Italian seasoning, and a pinch of salt. Mix well to combine.

Assemble and Bake:
Spread a thin layer of marinara sauce at the bottom of an 8×8 inch baking dish.
Lay each zucchini slice flat, spreading the ricotta mixture evenly across each slice.
Roll up each zucchini slice and place them seam-side down in the baking dish.
Drizzle the remaining marinara sauce over the top and sprinkle with dairy-free mozzarella cheese.

Bake the Rollatini:
Bake in the oven for an additional 20 minutes, or until the dish is hot throughout and the cheese has melted.

Serve and Savor:
Let the rollatini cool for a few moments before serving. Enjoy the rich flavors and delightful textures of your homemade Zucchini Rollatini!