Step 1

Preheat the oven to 425 degress.

Step 2

Use a mandoline to slice the zucchini/squash into 1/4" ribbons. You should have between 40-50 slices - reserve the excess pieces you don't slice. Place the slices on a cutting board and sprinkle with salt. Let them sit while you prepare the sauce.

Step 3

Cut the leftover zucchini ends (from using the mandoline) into small cubes and set aside.

Step 4

Heat some oil in an oven-safe stock pot over medium heat. Add the vegan sausage and crumble. Once mostly cooked through, add the leftover zucchini cubes, onion, garlic and dry seasonings. Mix to combine and cook for a couple minutes. Pour in the crushed tomatoes and a little water. Simmer while you prepare the zucchini.

Step 5

Use a paper towel to remove the excess salt/liquid from the zucchini slices. To assemble, lay two slices of zucchini next to each other (overlapping slightly). Spoon about 1-1.5 teaspoons of ricotta on one end of the zucchini. Roll it up and repeat with the remaining ingredients. Set aside.

Step 6

Taste the sauce and adjust the seasonings as needed. Give it a stir. Remove the sauce from the heat and place the zucchini roll ups on top of the sauce, seam-side down. Top with the vegan mozzarella and place in the oven for 30 minutes. Turn the oven to broil for the last couple minutes for a crispy top.

Step 7

Remove from the oven and allow to rest for 5 minutes. Serve with fresh basil and grated parmesan.