VEGAN ZUCCHINI “RICOTTA” ROLL UPS! (Nut free)

1. Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder. Pulse 6-10 times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.
2. Preheat oven to 400°. PEEL the zucchinis using an Apple peeler (this is a game changer and makes them perfectly thin... or Slice zucchini lengthwise into 1⁄8” thick strips.
3. Spread marinara sauce sauce onto the bottom of a oven-proof skillet; set aside.
4. Spread 1 tablespoon ricotta mixture evenly along each zucchini slice. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling. Brush the tops of the zucchini rolls ups with olive oil.
5. Place into oven and bake for 25-30 minutes.
6. Serve immediately. Garnish with ground pepper and fresh basil.