Preheat the oven to 425°F.

IMPORTANT: Arrange zucchini strips in a single layer on parchment lined baking sheets. Lightly sprinkle zucchini with salt, let sit for 15 minutes, then flip, and sprinkle with salt. Let sit for 15 minutes. Gently squeeze excess water and salt off each piece.

Roast for 8 minutes on each side. Remove from oven and cool enough to handle. Keep the oven on.

Spread ½ cup of the tomato sauce on the bottom of a 10×10 baking dish and set aside.

Place all ingredients in a high speed blender until it’s slightly chunky (like ricotta)

In a large bowl, combine cashewcotta cream, spinach, artichokes, parsley, garlic, and egg replacer. Season with salt to taste.

Spread about 1 tablespoon of ricotta filling evenly over each zucchini strip. Gently roll and place straight up in the prepared baking dish, keeping rolls close together.

Spoon dollops of remaining tomato sauce on top of the rolls.

Bake, uncovered, for 20-25 minutes or until filling is cooked through.

Remove from oven and let rest 6-8 minutes.

Garnish with fresh chopped parsley before serving.