• Preheat your oven to 350°F.
• Slice the zucchini in half lengthwise. Using a mandolin or a peeler and applying steady pressure, create long, thin slices from the cut side of each zucchini. If you don’t have a mandolin or peeler, use a sharp knife to make thin, flexible slices.
• In a food processor or blender, combine the white beans, basil, lemon juice, nutritional yeast, and garlic. Pulse until smooth. Taste and season with black pepper as desired.
• Lay the zucchini strips flat on a cutting board and spread each strip with about 1 tablespoon of the white bean mixture. Roll them up and place in a casserole dish. Once all the zucchini roll-ups are in the dish, cover with the tomato sauce.
• Bake uncovered for 30 minutes. Remove from the oven, divide between plates, and enjoy!

Notes

• No White Navy Beans: Use chickpeas instead.