preheat the oven to 400°F. brush the zucchini slices with olive oil and season with sea salt and pepper. bake for 10-12 minutes until slightly tender.

while the zucchini is baking, prepare the ricotta filling by blending the tofu, vegan cream cheese, minced garlic, onion powder, italian seasoning, sea salt, and pepper in a food processor until smooth and creamy.

once the zucchini slices are done, take them out of the oven. spoon the ricotta mixture onto each slice, then roll them up. i like to load them generously.

in a lightly oiled 8x8 inch baking dish, spread a thin layer of marinara sauce. place the rolled-up zucchini slices on top.

cover the zucchini rollups with more marinara sauce and add your favorite vegan cheese.

bake at 400°F for 15 minutes, then broil for an additional 2-3 minutes to melt the cheese and get a slight crisp on top.